Quinoa, Buckwheat, Maple Nut-ola
- 1 cup whole rolled oats*
- 1 cup sprouted buckwheat groats
- ½ cup quinoa
- 2 Tbsp chia seeds
- 2 Tbsp white sesame seeds
- ¾ cup raw almonds, coarsely chopped
- ¼ cup raw pumpkin seeds
- ¼ cup raw walnuts, coarsely chopped
- ¼ cup threaded coconut
- 2 tsp cinnamon
- ¼ cup goji berries, roughly chopped
- ¼ cup raisins
- ¼ cup maple syrup
- ½ cup coconut oil, melted
Pre-heat the oven to 160°
Place all dry ingredients into a large mixing bowl. Stir thoroughly.
Pour wet ingredients over the dry ingredients and mix well.
On a lined baking tray, tip the mixture out and pat down with the back of a large spoon. It should be tightly packed together.
Place the tray in the oven for 30 - 40 minutes. After the first 30 minutes, stir the mixture, then pat down again. If you would like it slightly more toasted, bake for a further 10 minutes.
Leave on the tray to cool completely.
Once it is cool, break the nut-ola up with your hands and pour into a large jar.
Store in an airtight container in the pantry for up to one month.
*If you prefer not to use grains, you can swap the rolled oats for 1 cup of mixed nuts, roughly chopped.
"Feed, Nourish, Value Yourself"