In Breakfast, Dairy Free, Egg Free, Gluten Free, Lunch, Nut Free, Recipes, Snacks, Vegan, Vegetarian

Puffed Quinoa, Apricot & Seed Granola

Puffed Quinoa, Apricot & Seed Granola

I say granola, you think oats right? Well not anymore! I wanted to create my own version of this breakfast favourite that was not only free from oats and nuts, but that also contained a bit more goodness than your average shop-bought granola – and here it is! Satisfyingly crunchy, plus a good source of fibre and healthy fats, enjoy this with the milk of your choice – or by the handful as a snack!
Prep Time 20 minutes
Cook Time 30 minutes
Servings 10


  • Baking tray lined with parchment paper or silicon baking mat
  • 2 mixing bowls
  • spatula
  • mixing spoons
  • electronic scales
  • kilner jar for storage
  • chopping board


  • 150 g quinoa puffs (I prefer organic)
  • 130 g dried apricots, sliced
  • 100 g sunflower seeds
  • 50 g pine nuts
  • 50 g pumpkin seeds
  • 120 ml tahini
  • 170 ml maple, agave, rice malt syrup or honey
  • 60 ml water
  • 20 g maca powder (optional)
  • 2 tsp. vanilla bean paste, or seeds scraped from 1 whole vanilla bean
  • 2 pinches Maldon sea salt

serving suggestion

  • yogurt
  • milk of your choice
  • berries and banana


  • Preheat the oven to 375°F, gas mark 5, 180°C(160°C fan-assisted). Line a baking tray with either parchment paper or a silicon baking mat.
  • Into a large mixing bowl, add the puffed quinoa,sliced apricots, sunflower seeds, pine nuts, pumpkin seeds, maca powder (if using) and sea salt and mix until thoroughly combined.
  • In a separate mixing bowl, combine the tahini and water and whisk together until smooth, then add the syrup (or honey) along with the vanilla bean paste or seeds and whisk again. Pour the liquid mixture into the bowl with the dry ingredients and mix thoroughly. Tip the mixture onto the pre-lined baking tray, spread it out evenly, the press the mixture down with either a fork or the back of a spoon.
  • Bake in the pre-heated oven for 25-30 minutes (25 minutes if you prefer it less crispy), stirring frequently to prevent the mix from burning. Once golden and evenly baked, remove the tray from the ovenand set aside to allow the mixture to cool completely.
  • When it’s cold, break the mix up into bite-sized clusters and store in an airtight container for up to 2 weeks (although I always devour it all within days!).
  • Enjoy!
  • When making thisrecipe, I’d LOVE to see how you get on so either send me a photo or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood


LISA’S TIP – I’ve been working on creating the perfect oat and nut-free granola for a while now and I think I’ve cracked it! If you’re a granola lover like me, (and even if you CAN eat nuts and oats) then I can’t encourage you enough to have a go at this recipe – there really is no better breakfast than a huge bowl of granola – even more so when you have the satisfaction of knowing you made it yourself! And, as an added bonus, it will make your kitchen smell divine when you’re baking it! Once you’ve mastered this recipe, feel free to experiment with using different types of dried fruit or seeds, different puffed grains – or, for extra indulgence then why not add some dark chocolate chips to the cooked, cooled mix?! Plus, if you’re ever stuck for a gift, then a beautifully labelled jar or bag of this makes a great present – who doesn’t love an edible gift?

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