One of my favourite childhood snacks were muesli bars. The kind that had apricot and raspberries and tasted all sweet and tarty and crunchy. Sadly “muesli bars” are loaded with nasty preservatives, sugar, and the fruit pieces are so heavily processed I don’t know how they get to be considered “fruit” anymore.
Having already created a healthy paleo granola in the 120 Cleanse, which is beyond divine, and this chocolate flavoured quinola last week, I felt like making another interesting twist on granola with the supplies I had on hand. And as always, I like to promote the idea that eating well doesn’t need to be difficult, and that it is still possible to have “cereal” style breakfasts for those of you who need something quick in the morning. So this recipe is even more simple than last weeks, plus it serves 30 – which means all the (minimal) effort to make it goes a long, long way!
This new recipe I came up with tasted exactly like the muesli bars from my childhood. But this is actually good for you. No sugar, no chemicals, no grains, no gluten and no dairy. It’s a winner and my inner child is dancing about enjoying the sweet and tarty flavour this provides from the Smoothies. Being unable to get much access to wild berries, let alone in awesome flavours like cranberry, lingonberry and sea buckthorn, these smoothies by Roberts Berrie I have come across are absolute winners (and there’s no sugar, dairy, or gluten! WIN!) and make for fun recipe creations (check out the wild blueberry mud cake here). But don’t worry if you cant find these, I have another option here too.
This recipe serves 30 (approx. 3/4 cup size; although half a cup is probably more reasonable for most people… I just love to eat a lot):
Nutritional Info (approx.) per 3/4 cup serve:
Carbs 20.2g (6.2 in fibre and 2.5 in healthy natural sugar)
3 cups/550g of uncooked quinoa
3/4 cup chia seeds
500g sunflower seeds (or you could do a mix of whatever seeds and nuts you like; no rules here use whatever you’ve got or like)
1 Tablespoon of sunflower seed butter (or almond butter etc)
1 Tablespoon of coconut oil
3 x Roberts Berrie Smoothies (2 x Cranberry & Lingonberry + 1 x Sea buckthorn – but you can use any flavours you like; if you can’t get access to these simply make a thick fruit smoothie – approx. 600ml – using low gi tarty fruits like raspberries, cranberries, oranges and lemon etc) + 1/3 a cup of water
100g (1 cup) coconut flakes
1. Preheat your oven to 180 degrees. Get four large trays ready to get Quinola-ing and spread the 1 Tablespoon of coconut oil across the trays to stop sticking.
2. Cook your quinoa according to your packet or cook for 10-15 minutes at medium-high heat with 5 cups of water till cooked then drain.
3. In the same pan pour in your smoothies and water and add the cooked quinoa, chia seeds, and sunflower seeds and stir to coat all your mix with the smoothie. Then add the spoonful of nut butter – this helps to aid in creating clusters throughout the “quinola”.
4. Spread your quinola mix on about 4 trays (you want it about 1.5cms thick maximum to ensure quick cooking. Cook for 60 minutes (or until almost crunchy and dry), stirring every 10 minutes to avoid any burning.
5. Once cooked, spread the coconut flakes across all the trays and cook for about 3 minutes until lightly toasted.
6. Allow this to cool on the trays before transferring to glass jars and storing for up to 3 weeks (for optimal freshness; or you can freeze for a few months for later use).
Enjoy in a bowl served with some fresh berries, fruit, nut butter, or go commando. It’s good enough to do that. Serve with almond milk, coconut milk, or if you are like me serve with cold water!! Yes water, because it has enough flavour as it is. Plus the super convenient cluster formations make it perfect to cart about as a crunchy snack (perfect to chuck in your bag for go to emergency snacks whilst out and about).
Like this? Let me know below and share it round.