Ingredients (serves 10)

• BASE
• 1 Cup Rolled Oats
• 1 Cup Puffed Quinoa
• 1 Cup Shredded Coconut
• 2 Tbs Chia Seeds
• 1/4 tsp Ground Cinnamon
• 1/2 tsp Vanilla Extract
• 1/3 Cup Maple Syrup or Honey
• GRAPE CHIA JAM
• 2 1/2 Cups Fresh Grapes
• 1 Tsp Coconut Oil, Melted
• 2 Tbs Chia Seeds
• 2 Tbs Raw Honey or Maple Syrup
• 1/2 Tso Vanilla Extract
• CASHEW CREAM
• 1 Cup Cashews (Soaked for 3 Hours)
• 1/4 Cup Filtered Water
• 1/4 Cup Coconut Milk
• 1-2 Tbs Maple Syrup
• 1 Tsp Vanilla Extract
• TOPPINGS
• Grape Chia Jame
• Fresh Grapes
• Puffed Quinoa

Method

1. 1. Preheat oven to 175C and line a small round baking dish with baking paper.
2. 2. Place oats, quinoa, coconut and chia seeds into a high-speed food processor and blend until it resembles fine crumbs (or until it reaches your desired consistency).
3. 3. Add rest of the ingredients and process until well combined.
4. 4. Press the mixture into the prepared baking dish and bake for 10-12 mins or until golden brown.
5. 5. Take out of the oven and allow to cool completely before topping it.
6. 6. Preheat oven to 200C and line a baking tray with baking paper.
7. 7. Combine grapes and coconut oil together in a bowl and lightly toss to coat. Place grapes on baking sheet.
8. 8. Bake in preheated oven until grapes begin to wrinkle and split, about 15 minutes.
9. 9. Take out and place into a food processor or blender and blend until smooth.
10. 10. Add grape puree to a small saucepan and add chia seeds, honey and vanilla extract. Gently bring to a boil then reduce heat and let simmer for 2 mins.
11. 11. Allow to cool completely.
12. 12. To make the cashew cream place all the ingredients into a high-speed food processor and process until smooth and creamy.
13. 13. Spread cashew cream over cooled granola base and top with grape chia jam and lots of fresh grapes, a bit of puffed quinoa and shredded coconut.

Notes

Serving and Storing leftovers Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.