• 4 cups quinoa flakes
  • 1 cup coconut flakes or shredded coconut
  • 2 tablespoons coconut oil
  • 1 tablespoon rice malt syrup
  • 1 cup raw almonds, chopped
  • 1 cup dried incaberries, chopped {or fruit of your choice}
  • ¼ cup chia seeds
  • 1 teaspoon ground cinnamon
  • ½ teaspoon mixed allspice
  • pinch of sea salt

Foodie Facts

Incaberries are super food packed full of Mother Nature’s goodness. They are 100% Organically Grown and Gluten free. They come from the high altitude regions of Ecuador, South America.


Preheat oven to 180C

In a large bowl, combine quinoa flakes and coconut flakes

Melt coconut oil in a saucepan on medium heat. Add rice malt syrup to oil and melt quickly.

Pour oil and RMS mixture over quinoa and coconut mixture.

Stir to coat the flakes and coconut and combine.

Line a baking tray with baking paper and pour HALF of the quinoa flakes mixture onto the tray

Place in oven for 5 – 7 minutes or until golden brown and fragrant {keep an eye on it as it can burn quickly!}

Take golden oats out of the oven and pour into a large bowl.

Place the second batch of raw quinoa flakes onto the tray and place in oven for 5 – 7 minutes or until golden brown and fragrant.

Once baked, take out the tray and add to the first batch of rolled oats and coconut.

Add almonds, incaberries, chia seeds, spices and salt and stir to combine.

Store in an airtight jar

Thank you to the beautiful Sheridan Buchanan for this wonderful recipe.