OH! Magazine - Australian Version August 2014 (Australian Version) | Page 19

MEG
GILLMER

CRUNCHY
QUINOA
GRANOLA
What you’ll need:
Dry Ingredients
2½ cups rolled oats (I use
certified gluten-free)
1 cup quinoa, soaked*
½ cup sunflower seeds
¼ cup sesame seeds
½ cup nuts, chopped
1 cup cranberries
Wet Ingredients
1 teaspoon vanilla extract
2 tablespoons honey
or rice malt syrup
2 tablespoons blackstrap molasses
½ cup apple sauce
(organic, unsweetened)

www.thewholesomeathlete.com.au

( OH YUM )

Breakfast is a favourite meal of mine; I love starting the
day with something nourishing. This recipe is a staple in
our house. Sometimes I serve it over organic, full fat
yoghurt or with cold, almond milk. The quinoa is a
complete protein, lots of vitamins from the seeds and
good fats in the nuts. Enjoy!

How to make it:
*Soaking the quinoa: place 1 cup quinoa in a glass bowl with 1 cup warm water.
Leave for 12 hours then strain the quinoa in a fine sieve and rinse well, until the
water runs clear. Make sure you thoroughly rinse the quinoa, otherwise it can be
bitter. If you can’t wait overnight for the soaked quinoa, simply rinse as
instructed above and continue with the recipe.
1. Preheat oven to 150°C.
2. Combine all dry ingredients in a large bowl. Mix well.
3. Stir all wet ingredients together in a small bowl. Pour over the dry
ingredients and stir until well coated.
4. Spread the granola on a baking sheet and bake for 30 minutes being
careful to stir and turn it over every 10 minutes or so to provide even
toasting. Allow to cool completely then store in airtight container.

( OH! MAGAZINE ) AUGUST 2014

19