Ingredients
Scale
For the base
- 1/2 cup of rolled oats (GF if needed)
- 1/3 cup of quinoa (I used tricolour quinoa)
- 1/2 cup roughly chopped almonds
- 2 tbsp sesame seeds
- 2 tbsp sunflower seeds
Wet ingredients
- 1 tbsp mustard
- 2,5 tbsp apple cider vinegar
- 1 tbsp tahini
- 1 tsp maple syrup
- 1 tsp Sriracha (optional)
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp fresh thyme
- 1 tsp fresh oregano
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp nutmeg
- pinch of freshly ground allspice
- salt, pepper
Instructions
- Preheat oven to 180°C/360ºF and line a baking sheet with parchment paper.
- Add wet ingredients to a large bowl and whisk until smooth. Add oats, quinoa, almonds and seeds, then toss them in the sauce until fully coated.
- Spread out granola onto a baking sheet in a single layer, making sure not to overcrowd the pieces.
- Bake for 20-25 minutes or until golden. Stir granola halfway through to prevent it from burning.
- Let it cool down completely before serving. Enjoy!
Notes
Store in an air-tight container in room temperature for up to 3 weeks.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Snack
- Cuisine: Vegan