Rinse the quinoa thoroughly with hot water in a fine sieve and drain well. This makes the flavour milder.
Roughly chop the pecans and mix them with the quinoa in a bowl.
Melt the coconut oil and stir it with the maple syrup and cinnamon. Pour the mixture over the quinoa and pecans and mix everything thoroughly.
Spread the mixture evenly and flat on a baking tray lined with baking paper.
Bake in the oven at 170 °C (150 °C fan) for 15–20 min until the granola is golden brown and fragrant. Then leave it to cool completely on the tray so it turns crunchy.
To serve, break into pieces and enjoy on its own, with yoghurt or over warm porridge.
Good to know
When things slowly turn golden in the oven, the kitchen instantly smells cosier. This granola is crunchy, warmly spiced and pleasantly simple.
Swaps
Pecans → walnuts (more omega-3 fatty acids). Maple syrup → date paste (a little more fibre). Quinoa → oats (more beta-glucans and very satisfying; contain gluten unless certified gluten-free).
Allergens
Contains tree nuts (pecans). For children, only serve in a suitable form that's easy to chew. In pregnancy, the ingredients are unremarkable in normal kitchen amounts, as long as there are no allergies or individual intolerances.
