I have the most ridiculous accumulation of cookbooks at home, and at one point had started to hoard magazines, as well.
When I realised how out of control it was getting, I decided to consolidate all of my favourite recipes from my magazines into smaller collections; I went out and bought a few large spiral notebooks and went through my magazines, cutting out the recipes I actually liked and thought I’d cook. I stuck them into the notebooks, and they now sit in a nice, neat little pile on my bookshelf.
I go through them every few weeks to find inspiration and ideas I’d forgotten I’d collected, and found some new breaky inspiration in one of my books last week; a Donna Hay granola recipe, using puffed quinoa, which I’ve been wanting to try adding to my breakfast oats for a while now.
I made a few changes to suit my tastes and pantry supplies, and ended up with an incredible mix, and the perfect way to enjoy a chocolatey breakfast without the extra sugar and calories – happy!
Ingredients: (makes 1 large jar)
– 1/4 cup cacao powder
– 1 tbsp brown sugar
– 6 tbsp water
– 2 cups puffed quinoa
– 2 cups rolled oats
– 100g pistachios, roughly chopped
– 1/4 cup chia seeds
– 1/2 cup cacao nibs
– 1 cup shredded coconut
1. Pre-heat the oven to 180°C and line a large oven tray with non-stick baking paper.
2. Heat the cacao (or cocoa) powder, sugar and water in a small saucepan over low heat, gently mixing until the sugar has dissolved, then remove from the heat to cool a little.
3. While that cools, combine all of the remaining ingredients in a large mixing bowl.
4. Pour the liquid over the dry ingredients and stir thoroughly to coat and combine.
5. Spread the mixture over the oven tray, and bake for 20 – 25 minutes, mixing it around every 5 minutes or so to ensure it cooks evenly.
6. Cool completed on the tray, and store in an airtight jar or container 2 – 3 weeks.