Mandy Wolfe’s Nutty Granola

Perfect as breakfast or a snack, this healthy granola recipe from Mandy and Rebecca Wolfe has a twist. “This granola recipe does not have the usual rolled oats as a main ingredient. Instead, it’s all about puffed quinoa (which helps to aerate some of the otherwise dense volume), pecans, and seeds,” the sisters explain in their latest cookbook, More Mandy’s: More Recipes We Love. “The coconut oil gives it a little tropical moisture, and the almond butter coats everything with a delicious sweetness, almost like a salted caramel sauce, but healthier.” It’s gluten-free, to boot.

Mandy Wolfe's Nutty Granola

Mandy Wolfe's recipe for granola made with puffed quinoa, coconut, pecans and seeds.

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Course Breakfast, Snack

Servings 6 cups

Ingredients

  

• 1 cup shredded unsweetened coconut
• ¾ cup puffed quinoa
• 1¼ cups pecans coarsely chopped
• ¾ cup pumpkin seeds
• ⅓ cup black sesame seeds
• ⅓ cup white sesame seeds
• ½ cup agave syrup
• ½ cup almond butter
• ¼ cup coconut oil
• 2 tsp vanilla extract
• 2 tsp salt

Instructions

 

• Preheat the oven to 350°F.
• In a large bowl, mix the shredded coconut, puffed quinoa, pecans, pumpkin seeds and both sesame seeds together.
• In a small heavy-bottomed saucepan over medium-low heat, warm the agave syrup, almond butter, coconut oil, vanilla and salt, whisking until smooth and homogeneous, then remove from the heat.
• Pour the almond-butter sauce into the coconut mixture and use a spatula or wooden spoon to stir until all the ingredients are evenly coated.
• Line a sheet tray with parchment paper and spread the granola over it. Bake for 10 to 15 minutes, stirring 2 or 3 times along the way until dry and golden brown (it can turn dark brown quickly, so be watchful!).
• Remove the granola from the oven and allow to cool to room temperature before using your hands to break up the mixture into bite-size pieces and transferring to an airtight storage container. This granola will keep, at room temperature, for up to 10 days.

More recipes from Mandy and Rebecca Wolfe

Mandy's Roasted Leek Salad With Quinoa

This autumn salad from Mandy's restaurant is a showcase for McIntosh apples. Apples are paired with roasted fennel and leek then tossed in a zesty lemon-thyme vinaigrette.

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Butternut Squash Soup

Mandy and Rebecca Wolfe's recipe for butternut squash soup is designed to highlight one of their favourite foods: roasted garlic.

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Mandy's Mini Vegetarian Egg Bites

Protein-rich Egg Bites are easy to make and perfect for a quick breakfast.

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Togarashi Steak Salad

This Togarishi Steak Salad with a Kewpie Toasted Sesame Dressing recipe uses Japanese ingredients Togarishi and Karachi, seared Filet Mignon and just the right balance of fresh flavours and textures.

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Excerpted from More Mandy’s: More Recipes We Love by Mandy Wolfe, Rebecca Wolfe and Meredith Erickson. Copyright © 2022 Amanda Wolfe and Rebecca Wolfe. Photography by Alison Slattery, Two Food Photographers. Design by Cow Goes Moo. Illustrations by Neethi. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.