Granola (or as we call it muesli)


1/2 cup extra-virgin olive oil – I used 1/4 cup olive and 1/4 cup coconut oil

1/2 cup high-quality maple syrup

3 cups quinoa flakes

Pinch of coarse sea salt

1 1/4 cups roughly chopped raw walnuts

3/4 cup roughly chopped dried figs

3/4 cup roughly chopped pitted prunes – I used dates

I also added buckwheat and puffed buckwheat and cacao nibs


Preheat the oven to 180 degrees. Whisk together the olive oil and maple syrup in a large mixing bowl and add the quinoa flakes, stirring to combine thoroughly. Evenly spread the quinoa on a parchment-lined baking sheet and sprinkle with a pinch of salt. Roast, stirring now and then, until the flakes are dried and crunchy and a lovely golden brown, about 25 minutes. Let the quinoa mixture cool completely before mixing with the remaining ingredients. Store in a glass jar for up to 2 weeks.

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