If your go-to options for a morning meal have gotten stale, spice up your breakfast – literally – with this hazelnut granola recipe from the blog Foodie Underground.
Packaged granolas can be sickeningly sweet, but in this recipe, the only sweetness comes from honey and naturally sweet coconut and figs. The unexpected flavour of cardamom – a spice traditionally used in Indian cooking – gives the mixture a bit of a savoury note.
It’s great atop Greek yoghurt with berries, or eaten alone.
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Hazelnut Granola with Toasted Quinoa
Recipe by Anna Brones of Foodie Underground
What you’ll need:
2 cups oats
1 cup unsweetened shredded coconut
1 cup raw hazelnuts, coarsely chopped
1 cup dried figs, chopped or cut into small pieces with a pair of kitchen scissors
1/4 cup uncooked white quinoa
2 teaspoons cinnamon
1 teaspoon ground cardamom
1 teaspoon sea salt
3 tablespoons olive oil
2 tablespoons honey
How to make it:
1. In a bowl, combine the oats, coconut, hazelnuts, figs, salt and spices.
2. Place the quinoa in a small frying pan and toast over medium heat, constantly stirring so that it doesn’t burn. After a little bit, you’ll hear popping noises. That means the quinoa is toasted. Remove from heat and add to the bowl with the oat mixture. Stir the ingredients together until well blended.
3. Pour olive oil and honey into a small saucepan, and slowly warm on low heat. As it warms, whisk or stir with a fork until the oil and honey are thoroughly blended together. Pour over the oats, and using a wooden fork, stir until the oats and other ingredients are evenly coated.
4. Spread out the oat mixture on a baking tray and bake at 160°C for 15 to 20 minutes. Granola should have a golden brown colour to it.
5. Remove from the oven and let cool. Once cool place into a glass jar with a lid to store. Serve with yoghurt, milk, soy milk, hemp milk or whatever else you deem appropriate. It’s also good with some fresh fruit sliced on top.
Anna Brones is a writer and the founder of Foodie Underground. She is also the author of The Culinary Cyclist.
