Maple, Pecan, Fig and Quinoa Granola

There are so many different varieties and combinations. You can have it crunchy, in clusters, or loosely bound and flaky. You may like it full of fruit or nuts, or more simply just oaty goodness. Do you eat yours with yogurt or milk or scattered over baked fruits? I am like many of you, I like different styles depending on different moods and times of year. Currently I eat mine sprinkled over low fat Greek yogurt and a splash of milk. I am of course talking about Granola! With such variety out there, it is hard to choose one to buy or make. I mean, there are endless combinations when thinking of making it at home and having grown bored of the granola that I can buy here, I decided it was time to finally make my own. I have been meaning to make granola for years. It is so simple but always just boils down to time constraints, food priorities and my own laziness. In truth it is a miracle I get anything done, I am the worst when it comes to procrastinating and wanting to come home from work and lay on the sofa like a vegetable. But with longer days and nicer weather and the hint of a nice summer, energy levels are being restored and more things are getting done. I didn’t make much granola or so I thought. Before it went into the oven, I thought it was a vast amount but when I put it into little storage pots, it seemed like such a small amount. And now a week later I realise I have only eaten a third of it. It seems to be lasting me forever, yaysies! However this may be due to the fact that D doesn’t ‘do’ granola. My father is visiting briefly and also has no interest in it. And the puppy, for the first time ever, turned her nose up at a taste. Lucky me!



This granola is nutty, sweet from the figs (but not overly sweet) and has a great crunch to it. The quinoa adds a wonderful texture and when cooked and just taken out of the oven, the quinoa pops and dances from the tray. Everytime I eat this, I can’t help but think of the dancing quinoa.

  • 200 g gluten free oats
  • 160 g quinoa, uncooked
  • 100 g sliced almonds
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 80 ml coconut oil, melted
  • 180 g maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • a handful of pecans roughly chopped
  • 8-10 dried, ready to eat figs, finely chopped


Pre heat the oven to 160 C (fan oven), 180 C (non fan). Place all your dry ingredients in a bowl. In a separate bowl, whisk the maple syrup, vanilla and coconut oil.

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Mix the wet ingredients thoroughly into the dry so that everything is well coated. Pour this onto a lined baking sheet and gently flatten out.

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Bake in the oven for 15 minutes – 20 minutes, keep an eye on it so it doesn’t burn, just toast. Take out of the oven and allow to cool. Once cool, break up and store in air tight jars or containers. Eh voila, enjoy!



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