November 13th, 2016
Contributing writer for Wake Up World
Breakfast, snack food, dessert, easy camping meal – granola has a multitude of satisfying uses! When it comes to granola I love a bit of a crunch. I love it when it sticks together so that I can reach into the jar for a cluster or two whenever that jar should catch my eye. Not only does this recipe have a nice amount of clustering, it has a fabulous crunchy texture.
It benefits from natural brown rice syrup and raisins, gluten-free oats, flaxseed, sunflower seed and coconut along with a warming medley of cinnamon and ginger. I have lots of different recipes for granola, but this one comes with an amazing superfood twist, bringing in some of the wonderful health benefits of maca root powder.
Maca is one of the few plants in the world know as an adaptogen, which means consuming it helps us to cope with challenging and stressful situations on physical, mental and emotional levels. It is very beneficial against anxiety, over-stimulation, fight or flight response and the stress we put our endocrine (hormone) system under on a daily basis. In fact, maca is the quintessential antidote for the burden that modern day living places on our health and wellbeing. So much so that I make sure that I include it in my food on a daily basis. (Read more about maca here: All About Maca and Its Amazing Benefits.)
Homemade Maca Granola Recipe
A crunchy and delicious superfood granola using maca, sunflower seeds, flaxseeds, coconut and gluten-free oats.
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serves: 6 portions
Author: Trinity Bourne
- 200g ground oats (I use certified gluten-free oats)
- 100g rolled oats
- 50g desiccated coconut
- 50g sunflower seed
- 2 tablespoons ground flaxseed
- 2 tablespoons ground cinnamon
- ½ teaspoon ground ginger
- 3 tablespoons maca (more if desired)
- 100ml coconut oil (melted)
- 100ml rice syrup
- 2 teaspoons almond essence
- Handful sun-dried raisins (optional)
Check out my super quick video below for a helpful visual guide.
- Preheat your oven to gas mark 4 (180C/350F).
- Melt the coconut oil if it is solid.
- Grind 200g of oats in a grinder or food processor (or use pre-ground oatmeal if you have it).
- Mix all ingredients together (except the raisins which are added at the end) until everything is thoroughly combined.
- Compact down into a large pyrex oven dish (or other oven tray) and pop into the oven.
- After 25 minutes, take out the tray. Break up the granola and compact down again in the dish.
- Pop back into the oven and bake for a further ten minutes before taking out to cool.
- Allow granola to cool down thoroughly. It should crunch up to perfection when cooled. Break up into pieces and store in an airtight jar, or enjoy immediately.
Download a printable version of this recipe here.
Where do you buy Maca Root Powder from?
Check out my article All About Maca for lots of useful info about this incredible food.
Your health is important, so be sure to buy certified organic, GMO-free, Peruvian maca. It might be tempting to cut corners and go for inferior products for convenience, but it’s not worth it. Maca is not particularly cheap to buy, however, you would probably only use between a teaspoon and tablespoon every day. Therefore a 500g (1lb) packet could last you up to three months. A small price to pay for such healthful properties.
I only recommend products that I have used, tried and tested myself. The following two companies both have excellent ethical standards and I’ve been in touch with them personally. Here are my suggestions…
North America: My favourite company in the USA is The Maca Team. They only trade with Peruvian farmers whilst ensuring that they serve you with organic Maca that supports your health in the most beneficial of ways. I’ve used their products when I’ve been to the USA and Canada and I am very impressed with the results. The Maca Team products are very fairly priced compared to other companies and the quality is fantastic! Check it out here: Premium Organic Maca – Fair Trade – GMO Free – Great Prices
UK and Europe: My favourite company in the UK is Sevenhills Wholefoods. They sell the maca that I use the vast majority of the time. Sevenhills are very much in contact with their farmers, and are proud of the direct-supply line they have established, with ethics, fairtrade, organic and sustainability as priorities. Whilst it isn’t cheap, considering the quality of their product, their price is very good value. Check it out here: Sevenhills Wholefoods Organic Gelatinised Maca Powder 500g
Recommended articles by Trinity Bourne:
- 10 Reasons Why We all Should be Eating Ginger – Recipes Included
- Recipe: Green Superfood Smoothie Jam Packed with Health Benefits
- Top Tips for Making Deliciously Healthy Salads
- No-Bake Carrot Cake Recipe (Gluten Free & Vegan)
- The Importance of Eating Seeds for a Healthy Diet – Tips, Benefits & Recipes
- Foraging Guide – with 12 Nutritious Wild Plants That Anyone Can Find
- Keeping Slugs & Snails Off Your Veggies – Compassionately
- Chocolate Paradise Coconut Bar Recipe – Vegan, Raw, Absolutely Delicious!
- The Superfood Health Benefits of Celery (with Recipes!)
- Chocolate Covered Coconut Bliss Bars (Vegan, Gluten-Free, No-Bake)
About the author:
Trinity is an experienced, empathic energy worker and the author of ‘Trinity’s Conscious Kitchen’ and ‘Angelicious’, recipe books designed to inspire the soul through conscious vegan, wheat-free & gluten-free cuisine.
22 years ago Trinity had a profound spiritual awakening that interconnected her with the deeper consciousness of life. What followed was a journey of compassion for all sentient beings, and a passion to share conscious eating for the benefit of all. Understanding that the energy of our food directly impacts sentient life on all levels, Trinity founded Trinity’s Conscious Kitchen, a website devoted to inspiring the soul through conscious, plant-based cuisine. She is also the co-founder of Openhand, an organisation dedicated to the conscious evolution of humankind, working as the divine complement to her soul mate Open. She is an integral part of the Openhand core team, supporting with the spiritual philosophy development, energy processing, publication of book and film, and is the Openhand retreat chef.