• Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Veggie Runners

Running, Fuelled Right

  • Home
  • Recent Posts
  • Recipes
    • Vegan
    • Mains
    • Sides
    • Breakfast
    • Soup
    • Smoothies
    • Treats
    • Workout
  • Running
    • Running
    • Triathlon
    • Race Reports
    • Free Running Mixes
  • Parenting
    • Pregnancy
    • Pregnancy Running
    • Baby
    • Postnatal Running
    • Parenting
  • Art Runs
  • About Us
    • About Us
    • Privacy Policy
  • Contact

Ginger Granola with Quinoa Crunchies

February 3, 2014 By Bibi Rodgers 3 Comments

Ginger Granola
People who make their own granola have a certain reputation for being smug. And, you know what? The smugness is totally earned.

In between playing with my new kittens yesterday afternoon (after my trail race and before triathlon swim training!) I managed to make 2 full batches of granola with very little effort at all. Thankfully.

Why make this granola
– ridiculously tasty
– the ginger warms you up on a morning
– so healthy it’s stupid
– cheaper than the supermarket stuff
– no hidden sulphur dioxide or whey powder
– keeps for a month in an air-tight container, so quick, delicious breakfast is always at hand.

This heart of this recipe is adapted from Alaska From Scratch. My lovely friend Elaina, who blogs her Danish adventures over at Fint Og Deljig, inspired the addition of olive oil, which adds a lovely earthy tone. I’ve used a blend of olive and coconut oils, but you could use just one or the other.

The quinoa adds a lovely crunch, along with some good hits of iron and protein. If you’re training extra hard, add some chopped nuts and soy/greek yogurt for extra protein for your tired muscles.

What’s your go-to breakfast? Do you eat the same thing every morning, or mix it up?

Ginger Granola with Quinoa Crunchies
Makes 8-10 servings

First Ingredients
4 cups rolled oats
1/2 cup cooked quinoa
2tbsp coconut oil
4 tbsp agave nectar/maple syrup/runny honey
2 tbsp brown sugar
1/2 tsp vanilla extract
1 1/2 tsp ground ginger
2cm piece of ginger, grated finely.
pinch of salt
4 tbsp olive oil (approx)

Second Ingredients (Suggestions – mix it up by using what you fancy)
1/2 cup dessicated coconut
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup currants
1/4 cup dates, chopped finely

Preheat oven to 140 C / 275 F / GM1

1. Melt your coconut oil and add to a large mixing bowl (or olive oil if you’re using that instead). Add in all of the ‘first ingredients’, starting out with 2 tbsp of olive oil. Mix up with a spoon or your hands, and make sure that all of the oats have a good sheen. If not, add more oil, little by little, until it does.
2. Spread out thinly on baking trays and bake for 15 minutes, watching closely and shaking them every 5 minutes.
3. Pour a little of each of the ‘second ingredients’ onto each baking tray with the warm granola and carefully mix in. Bake for another 5 minutes.

NOTE: It will still be soft when you take it out of the oven – it gets crunchy as it cools down.

Related posts:

Coconut and Ginger Energy Bars
Five Great Vegan Protein Recipes
Vegan Spiced Lentil Stew

Filed Under: Breakfast, Recipes, Treats Tagged With: Breakfast, carbs, oats, Quinoa, Vegan, Vegetarian

« What I’ve learned in Veganuary so far
Vegan Apricot and Chia Seed Smoothie »

Comments

  1. Charlotte says

    June 12, 2014 at 12:05 am

    Hi, great recipe. Just wondering if we’re alright eating raw quinoa that has just been roasted in the oven??

    Thank you!

    Reply
    • Jayne Rodgers says

      June 13, 2014 at 9:08 am

      Yes, it’s fine – it’s really just there for the crunchiness though so just leave it out if you don’t fancy it. 🙂

      Reply

Trackbacks

  1. Pineapple, Lemongrass and Ginger Recovery Lollies | Veggie Runners says:
    February 25, 2015 at 7:58 pm

    […] aid your muscle recovery. My suggestions from the blog: – Roasted Nut Protein Balls – Ginger Granola with soy or greek yogurt – Mint Chocolate Chia Protein Shake – Vegan Nutella Cookies or of course, our Pecan […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Search the Site

photo of Jayne and Bibi
Meet Bibi & Jayne
Award-winning food and fitness blog. One of The Guardian's Top 10 Vegetarian Blogs. Jayne and Bibi Rodgers - vegetarian runners, plant based fitness, mother-daughter, marathon running, veggie-cooking chatterboxes. Find out more

decorative image divider
sweaty betty
Never miss a post - Sign up to our mailing list
* indicates required

See our privacy policy to understand how we process your personal data

CONTACT US

We love to hear from you. How to get in touch with us.

  veggie_runners
  @VeggieRunnersUK
  VeggieRunnersUK
  veggierunnersuk

Categories

Popular this month

  • Recipes
  • Recent Posts
  • Vegan Savoury Crumble
  • Vegan Cherry Chocolate Tiffin
  • About Us

VR icon
Copyright © 2023 · VEGGIE RUNNERS · Log in