I have this idea of spending Autumn weekends chilling out with friends in front of a fire eating all sorts of lovely brunch stuff and drinking way too much coffee. THE DREAM! At the moment this is more idea than reality, so in the hope of more long brunches and less rushed breakfasts, I'm posting this delicious Apple Quinoa Granola Bowl to the blog. I figure that I just need to make a little more effort in the brunch department to make my Autumn weekend dreams a reality. Now maybe you guys are way more on top of your brunch game than I am and if so, this might be a good one to add to your menu. Of course, it works perfectly well for breakfast too, or even lunch, dinner or dessert for that matter.
The granola is made with quinoa pops instead of oats and I've added pumpkin seeds, sunflower seeds and pecan nuts. But if you want to sub in other seeds or nuts, that works too. I have stopped adding dried fruits to my homemade granola as I prefer to add them fresh or in this case, cooked in maple syrup! And just in case you aren't a cook-your-own granola kinda person and on some occasions I fall into this category of person, there's a really good Irish made product on the market called Quinoa Crunch and it would work perfectly for this (note: this isn't #spon).
Keep scrolling for the recipe for this Apple Quinoa Granola Bowl and if you are a weekend brunch type of person, I'd happily accept invites to all such gatherings x
Apple Quinoa Granola Bowls
100g quinoa pops
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1/3 pecan nuts
2 tbsp coconut oil
1/4 cup maple syrup
Pinch sea salt
1/3 cup maple syrup
1 cup greek yogurt
To make the maple apples, peal and core the apples. Cut them into small cubes. Place 1/3 cup maple syrup in a pot along with 50ml water. Bring to a simmer and add the apple cubes. Cook at a simmer for twenty minutes or until the apples are tender. Remove from the heat and set aside.
Preheat the oven to 190C / Gas Mark 5. While the apples are cooking, make the quinoa granola. Place the coconut oil in a saucepan over a low heat. Once melted, add the 1/4 cup maple syrup and a decent pinch sea salt. Stir well before adding the quinoa pops, sunflower seeds, pumpkin seeds and pecan nuts. Stir well to coat the quinoa, seeds and nuts. Tip onto a baking sheet lined with parchment paper. Place in the oven for approximately 12 minutes or until the quinoa pops turn golden in colour. Remove from the oven and set aside.
To serve, either place the apple, quinoa and yogurt in separate bowls and allow people serve themselves. Or add a spoon of yogurt to individual plates, top with a spoon of granola and a spoon of maple stewed apples. Drizzle with some of the syrup from the apples. Enjoy x