Granola is good stuff.
It makes yogurt more exciting, but it's also nice healthy snack on it's own.
I usually make granola once or twice a month because you know how I love anything
oats and homemade granola tastes so much better than store-bought.
I like making my own granola because I can control how sweet it is and I can add the
fruit and nuts that my family and I prefer.
This was the first time I had added quinoa to a granola recipe, but I loved the added
crunch and nutty flavor it gave to the granola. I will definitely add it again!
This recipe came from The Skinnytaste Cookbook. Gina has some fantastic recipes
that are light on calories and big on flavor. You should check it out!
I plan on cooking my way through the cookbook :)
1/4 cup quinoa
1 1/2 cups rolled oats
1/4 cup unsweetened shredded coconut
1/4 cup ground flax seed
1/4 cup slivered almonds
1/4 cup chopped walnuts
1/4 cup dried blueberries
1/4 cup golden raisins
1/4 cup honey
1 tsp. melted coconut oil
1/2 tsp. pure vanilla extract
1/4 tsp. ground cinnamon
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
Rinse quinoa. Drain well and pat dry with paper towels.
Spread the quinoa, oats and coconut out on a baking sheet.
Toast in the oven, stirring once, until golden, about 10 minutes.
Pour the oat mixture into a medium bowl and add the ground flax, almonds,
walnut, and dried fruit. (Leave the oven on.)
In another bowl, combine the honey, oil, vanilla, cinnamon and a pinch of sea salt.
Pour liquid mixture over the oats; stirring until completely coated.
Spread the mixture out on the lined baking sheet.
Bake until golden brown, 10-12 minutes.
Makes 3 3/4 cups.
Recipe from The Skinnytaste Cookbook.