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Gingerbread and Puffed Quinoa Granola

A seasonally spicy granola of oats, toasted pecans and puffed quinoa from food blogging duo The Cook & Him.

Gingerbread and Puffed Quinoa Granola

Sam and Phil (not forgetting Meg the dog) from the superb food and recipe blog The Cook & Him have been doing amazing things with our British Pulses and Grains.

We met Phil (him) at VegFest in October and were bowled over by his enthusiasm for our products. We've been exctited and inspired to see the wonderful creations that Sam (the cook) has created with them since.

This warmly spiced granola of oats (or try naked barley flakes), quinoa puffs, warm spices and pecans is sure to liven up breakfast even on the bleakest of mid-Winter mornings.

Cooking tip: If you're not used to using cup measurements they can be easily converted for any measuring jug as 1 cup = 225ml. The corresponding weights for dry ingredients vary so it's best to measure but you can you an online conversion tool.

Makes 20 to 25 servings
Preparation time: 15 minutes; Cooking time: 40 minutes


  • ½ cup Coconut Oil
  • 3 cups Rolled Oats - or try Naked Barley Flakes
  • 1 cup Quinoa Puffs
  • 1 cup Pecans
  • 1 heaped tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 2 tsp Ground Nutmeg
  • ¼ cup Maple Syrup
  • ¼ cup Almond Milk
  • 6 Dates, stones removed and roughly chopped


  1. Heat the oven to 160 Fan / 180 C / 350 F / Gas 4. Line 1 large or 2 smaller baking trays with greaseproof or silicone mats
  2. Put the coconut oil into a small saucepan and gently melt then put to one side
  3. Into a large bowl tip the oats and quinoa puffs. Just using your hands, roughly crush the pecan nuts and add those to the bowl along with the ginger, cinnamon and nutmeg. Give everything a good stir.
  4. To the coconut oil, add the maple syrup and almond milk then pour that over your dry ingredients. Stir very well till the oats and puffs are evenly coated with the liquid
  5. Tip this mixture out onto your tray(s) then spread out evenly.
  6. Pop the tray in the oven for 20 minutes, bring the tray out, giving the mixture a good stir – bring the mixture on the outer edge of the tray into the centre and push the mixture in the middle of the tray out to the edge.
  7. Put back in the oven for a further 20 minutes
  8. Remove the tray from the oven, leave to cool completely then stir through the dates. I use my hands for this as the dates are usually quite sticky and use the granola to ‘rub’ them apart
  9. Store in a lidded container for around 2 weeks

Find the original recipe with more photos and commentary on The Cook & Him website...

The Cook and Him
The Cook and Him


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