Sophia Roe’s Recipe for Coconut, Macadamia & Quinoa GranolaApril 16th, 2021
Following Sophia Roe on Instagram feels like hanging out with your cool Internet best friend. Her videos are equal parts tender and hilarious; she often weaves stories about childhood food insecurity with debates over what, exactly, constitutes a sandwich (spoiler: she’s torn over hot dogs), and she inspires major outfit envy through her love of sustainable indie fashion brands.
Most importantly, though, Sophia Roe is a chef. She brilliantly blends nutrition with flavor, creating good-for-you recipes that are also fun to eat (and simple to make). Recently, she shared with us her recipe for a craveable granola using her favorite Thrive Market ingredients—like quinoa in place of traditional oats; rich, creamy coconut milk; and regeneratively grown macadamia nuts for an added crunch.
Sophia Roe’s Coconut, Macadamia & Quinoa Granola Recipe
Yield: Approximately 3 ½ cups of granola
Total time: 25 minutes
1 cup Thrive Market Organic Sprouted Quinoa, cooked
1 cup Thrive Market Organic Raw Macadamia Nuts, chopped
1 cup Thrive Market Organic Coconut Chips (the larger the better)
2 tablespoons Thrive Market Organic Black Chia Seeds
1 tablespoon Thrive Market Organic Grade A Maple Syrup
3 tablespoons Thrive Market Organic Virgin Coconut Oil, melted
2 tablespoons Thrive Market Organic Coconut Milk
1 tablespoon Thrive Market Organic Coconut Sugar
1 teaspoons Kosher salt
1 teaspoons cinnamon
¼ teaspoon ground ginger (optional)
¼ teaspoon ground nutmeg (optional)
3-4 drops Thrive Market Organic Liquid Stevia (optional, to taste)
Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper.
Combine dry ingredients in a bowl.
In a separate bowl, combine all wet ingredients, plus coconut sugar, salt, and spices.
Pour wet ingredients over dry ingredients and stir to combine. Make sure everything is thoroughly coated so that your granola bakes evenly.
Bake granola for 15-18 minutes. Watch very carefully, as granola can burn quickly.
After cooling, break apart granola. Store in a cool, dry place for up to three weeks.