Try this recipe as a wholesome breakfast or snack, and let your body reap the rewards.


  • 300 g (101/2 oz/11/2 cups) quinoa or brown rice flakes

  • 90 g (31/4 oz/3/4 cup) chopped walnuts

  • 75 g (21/2 oz/1/2 cup) dried cranberries

  • 3 tablespoons sunflower seeds

  • 2 tablespoons pepitas (pumpkin seeds)

  • 2 tablespoons almond flakes

  • 1 tablespoon flaxseeds

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon freshly grated nutmeg

  • 60 ml (2 fl oz/1/4 cup) coconut oil

  • 60 ml (2 fl oz/1/4 cup) rice malt syrup, or sweetener of your choice

  • 1/2 teaspoon alcohol-free vanilla extract

  • 15 g (1/2 oz/1/4 cup) coconut flakes almond milk, to serve


  • 1.

    Preheat the oven to 180°C (350°F/Gas 4) and line a baking tray with baking paper. Combine the quinoa, walnuts, cranberries, sunflower seeds, pepitas, almond flakes, flaxseeds, cinnamon and nutmeg in a bowl and mix well to combine.

  • 2.

    Place the coconut oil in a saucepan over medium heat and heat until it has melted. Add the rice malt syrup and vanilla and stir for 30 seconds. Remove from the heat. Pour the liquid mixture over the dry ingredients and stir well, ensuring the dry ingredients are coated thoroughly.

  • 3.

    Transfer the granola to the baking tray in a single layer, then cook in the oven for 20 minutes, stirring frequently and breaking up any clumps that form.

  • 4.

    Remove from the oven, add the coconut flakes, and bake for a further 5 minutes. Remove from the oven and cool.

  • 5.

    To serve, place in a bowl and top with almond milk. It also tastes great on its own. This granola keeps for 4 weeks in an airtight container in a cool dry place.

Nutritional information

Nutritional analysis per serving (114 servings)

  • Energy 485kj
  • Fat Total 17g
  • Saturated Fat 2g
  • Protein 9g
  • Carbohydrate 75g
  • Sugar 13g
  • Sodium 7mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe and image from Supercharged Food: Eat Yourself Beautiful by Lee Holmes (Murdoch Books)

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