Peruvian Inspired Granola

I find recipe inspiration in so many guises, as this granola shows. Sometimes I'm inspired by ingredients- for example, in the case of this recipe, I wanted to create something using Yacon syrup, which is a sugar alternative derived from the juice of the South American root Yacon. This led me to thinking about my time living in Peru when I was younger and I decided to incorporate other ingredients from the country, including crunchy quinoa and tart Inca berries. The inclusion of quinoa makes this granola the ideal breakfast for those following plant-based diets thanks to its credentials as a complete source of protein but I also love keeping a jar of it on my desk to snack on throughout the day.

Three great health benefits: good source of fibre, good source of plant-based protein, promotes healthy skin

Makes approx 8 cups
Keeps for 1 month in an airtight container

Ingredients:
3 cups gluten free oats
2 cups quinoa, uncooked but rinsed
1 cup almonds, roughly crushed or chopped
1 cup coconut chips
1 cup Inca berries
1/2 cup coconut oil, melted
1/2 cup Yacon syrup
Pinch sea salt

Method:
1) Preheat oven to 150 degrees C. Line a baking tray with greaseproof paper or a silicone sheet.
2) In a large bowl, stir together the oats, quinoa, almonds, coconut chips and salt to combine.
3) Add the Yacon syrup, followed by the coconut oil, to the dry ingredients and stir well to thoroughly combine.
4) Spread the granola mixture onto the baking tray in an even layer (you may need to bake a few separate batches depending on the size of your baking tray) and bake in the oven for 30-35 minutes until the granola is light golden in colour. Set aside to cool.
5) Once the granola has cooled, stir through the Inca berries, ensuring they are evenly distributed.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
Photo credit: with thanks to www.tiffany-matthews.com