Maple Quinoa Granola

This is based on a recipe at Food52, by “spacekase” — I’ve adapted it, ingredient-wise and quantities-wise to my own preferences.  The quinoa adds a definite crunch; use quinoa flakes if you don’t like the whole quinoa.

Maple Quinoa Granola

Maple Quinoa Granola

Preheat oven to 225F

Mix together in a large bowl, then set aside:

  • 2 cups whole rolled oats (not the instant kind)
  • 1/3 cup uncooked quinoa, the pre-rinsed kind (like Bob’s Mill)
  • 1 cup raw nuts, coarsely chopped (any kind that you like — I use walnuts & sliced almonds)
  • 1/3 cup raw sunflower seeds
  • 1/3 cup unsweetened coconut flakes or shreds
  • 3/4 cup dried fruit, chopped if big (I like apricots, dried cranberries & dried cherries)

For the coating, whisk together until thoroughly combined:

  • 1/3 cup coconut oil, liquid/melted
  • 1/3 cup maple syrup
  • 1/4 tsp cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp sea salt

Pour the wet mixture onto the dry mixture, and stir until everything is completely coated.

Spread the mixture evenly into a large roaster, or onto a large cookie sheet, so that it covers the entire bottom.

Bake for 1 to 1 1/2 hours, until it is lightly browned.  Allow to cool completely.  Store in an airtight container.

 

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