Granola with Date and Fig Compote

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Preparation info

  • Difficulty

    Easy

  • Serves

    6

Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

Homemade granola is infinitely more tasty than bought cereal, and you can make it to your own preferences with different quantities of dried fruit, nuts and seeds. Quinoa toasts beautifully in a hot oven, helping to give this granola a lovely crunch that is complemented by a fruit compote. Make double quantities and store in an airtight container.

Ingredients

  • 175 g/6 oz/1 cup pearl quinoa, rinsed and drained
  • 50 g/2 oz/¼ cup butter
  • 60 ml/4 tbsp clear honey
  • 5 ml/1 tsp ground nutmeg
  • 175 g/6 oz/ cups quinoa flakes
  • 30 ml/2 tbsp flaxseeds (linseeds)
  • 45 ml/3 tbsp desiccated (dry unsweetened shredded) coconut
  • 30 ml/2 tbsp chopped pistachio nuts
  • 50 g/2 oz dried banana pieces, chopped into quarters
  • milk or yogurt, to serve

For the date and fig compote

  • 150 g/5 oz dried figs, roughly chopped
  • 75 g/3 oz dried dates, roughly chopped
  • 250 ml/8 fl oz/1 cup orange juice
  • 2 cloves

Method

  1. Dry the rinsed quinoa on kitchen paper or a clean dish towel. Heat the oven to 180°C/350°F/Gas 4. Line a baking tray with baking parchment and spread the quinoa evenly over the base. Bake in the oven for 25-35 minutes until just golden-brown.
  2. Meanwhile, place the butter, honey and nutmeg together in a pan and heat gently until the butter melts.
  3. Place the quinoa flakes, flaxseeds, coconut, nuts and banana pieces in a large bowl and mix together. Add the melted butter mixture and use the baking parchment to pour in the toasted quinoa, mixing with a wooden spoon.
  4. Place the baking parchment back on the baking tray, and spread the granola evenly over the base. Bake for around 20 minutes until golden-brown, removing from the oven before the bananas become too crispy. Set aside to cool completely.
  5. For the compote, in a small pan on a low heat, simmer the dried fruit, cloves and orange juice for 8-10 minutes to make a thick, syrupy sauce. Stir regularly to prevent sticking. Remove the cloves. Set the compote aside to cool, then chill.
  6. Serve the granola in a bowl topped with a spoonful of compote, adding milk or yogurt as required. The granola will stay fresh for up to a week in an airtight container, and the compote will keep for up to a week in the refrigerator.

Variations

Use other fruit, such as dried mango, dried pineapple or plump raisins.

Nutritional Information: Gluten free Energy 468kcal/1962kJ; Protein 11g; Carbohydrate 68g, of which sugars 37g; Fat 18g, of which saturates 8g; Cholesterol 16mg; Calcium 127mg; Fibre 8g; Sodium 101mg.