Nutty Granola

August 22, 2018

Nutty Granola

Many years ago one of my sisters lived in Pennsylvania, near Amish country, and she sent me some lovely Amish recipe books which I’ve recently been re-reading and trying some of the recipes. This recipe is based on one I found in Marcia Adams’ “New Recipes from Quilt Country”, but adapted to my taste and to make it gluten free. I hope you enjoy it just as much as I do.


  • 2 Cups flaked Quinoa 
  • 3/4 Cup chopped walnuts
  • 3/4 Cup whole almonds
  • 1/4 Cup soft brown sugar (firmly packed) (Coconut sugar is a good substitute)
  • 1 Cup Hemp seeds
  • 1 Cup Sunflower seeds (or half sunflower seeds and half pepitas)
  • 1/2 Cup shredded coconut
  • 1/2 Cup coconut oil
  • 1/2 Cup honey (try rice syrup for a low fructose or vegan option)


  • Preheat the oven to 190C. In a large bowl combine all the dry ingredients. In a small bowl whisk together the coconut oil and honey, drizzle over the dry ingredients and mix well.
  • Transfer the mixture to a large baking tray lined with baking paper and spread out evenly. (You may prefer to use two trays). Bake for 30 minutes, stirring every 10 minutes, or until the granola is a nice golden brown. Remove from the oven and stir again before allowing to cool completely. Break up any larger pieces if necessary and store in an airtight container.
  • Serve with yoghurt and fruit for a delicious breakfast. (I sometimes even have it for lunch)


Nuts and seeds can turn rancid if left at room temperature for too long, so you might want to store the made granola in the freezer if it’s not going to be consumed within a couple of weeks

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