Gingerbread & Puffed Quinoa Granola

Method

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, quinoa puffs and chia seeds (if using). 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