Quinoa and coconut granola
Packed full of fiber from quinoa, coconut & and a whole heap of seeds and nuts, this granola is a blood stabilising, protein packed breakfast in a bowl
Servings
16
Ready In:
30 minutes
Good For:
Tea time
Introduction
About this Recipe
By: Amanda Higgins
There is something magical about making your granola and that magic is 100% more when that granola is packed with only good stuff.
By adding quinoa flakes, pumpkin seeds, collagen, and egg whites, you are able to take a simple breakfast to a higher protein content.
This is good for you as more protein in the morning sets you up for a day without cravings and hunger. My husband declares that with this on his yogurt in the morning he can sustain his energy and concentration till lunch time with no hunger.
Fact: Quinoa flakes: these are high in anti-inflammatory phytonutrients, which make it potentially beneficial in the prevention and treatment of diseases

Ingredients
200g quinoa flakes
200g oats – I used gluten free oats
150g coconut flakes – not desiccated coconut!
1 cup pumpkin seeds
1 cup flax seeds
½ cup sesame seeds
1 cup chopped pecan nuts or a mix of your favourite
2 tablespoons cinnamon
½ teaspoon Himalayan salt
2 large tablespoon nut butter – I prefer not to use peanut butter as it has strong flavour, so use almond or cashew
½ cup coconut oil
3 egg whites lightly beaten to loosen
½ cup honey or maple syrup
2 tablespoons collagen powder of choice


Step by Step Instructions
Step 1
Add all the dry ingredients into a large bowl and give a good stir.
Step 2
Add all your wet ingredients (not the egg whites) into a jug. Warm this either in the microwave or over a stove top.
Step 4
Add this to the dry ingredients and then add the egg whites. Make sure the mixture isn’t hot when you add the egg whites otherwise you will have scrambled egg.
Step 5
Pour this into a large baking dish.
Bake in the oven at 180 degrees.
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Quinoa & coconut granola
- Total Time: 0 hours
- Yield: 1kg 1x
- Diet: Vegetarian
Description
Who doesn’t love granola? Making a large batch of this makes life so easy. This granola has quinoa, pumpkin seeds, collagen, and egg whites added to it, so it packs a good protein punch. Add to yogurt, smoothie bowls or a little sprinkle on top of your pancakes for a hit of health and goodness.
Ingredients
200g quinoa flakes
200g oats – I used gluten free oats
150g coconut flakes – not desiccated coconut!
1 cup pumpkin seeds
1 cup flax seeds
½ cup sesame seeds
1 cup chopped pecan nuts or a mix of your favourite
2 tablespoons cinnamon
½ teaspoon Himalayan salt
2 large tablespoons of nut butter – I prefer not to use peanut butter as it has a strong flavour, so use almond or cashew
½ cup coconut oil
2 tablespoons collagen powder of choice
3 egg whites lightly beaten to loosen
½ cup honey or maple syrup
Instructions
Add all the dry ingredients into a large bowl and give a good stir.
Add all your wet ingredients (not the egg whites) into a jug. Warm this either in the microwave or over a stove top.
Add this to the dry ingredients and then add the egg whites. Make sure the mixture isn’t hot when you add the egg whites, otherwise you will have scrambled egg.
Pour this into a large baking dish.
Bake in the oven at 180 degrees.
- Prep Time: 30 minutes
- Cook Time: 30 - 45 minutes
- Category: Breakfast
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Very good https://is.gd/tpjNyL