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Feb 11, 2014

Maple Quinoa Granola

Maple Quinoa Granola




 

Makes 5 to 6 cups
  • 2cups whole rolled oats
  • 1/3cup pre-rinsed quinoa
  • 1/2cup raw walnuts, in pieces or coarsely chopped
  • 1/3cup raw almonds, coarsely chopped
  • 1/3cup raw sunflower seeds
  • 1/3cup unsweetened coconut flakes (raw)
  • 1/4cup white raisins
  • 1/4cup dried sweetened cranberries
  • 3tablespoons split hemp seeds (optional)
  • 1/3cup coconut oil
  • 1/3cup grade B maple syrup
  • 1dash cinnamon
  • 1dash nutmeg
  1. Preheat your oven to 225° F.
  2. Mix all dry ingredients (excluding cinnamon and nutmeg) in a great big mixing bowl.
  3. In a small saucepan over really low heat (or just in a bowl if your coconut oil is liquid), combine oil, syrup, and a dash each of the spices. You only need to get it up to a temperature that melts the coconut oil, then turn it off immediately. Pour your syrup/oil over the mixing bowl, then stir it all up until you don't see any more dry oats. Mix it up good.
  4. Spread the mix onto a cookie sheet lined with parchment paper. Flatten it out so it's even; it should take up the whole sheet. Bake at 225° F for 60 minutes.
  5. Let cool completely. When cooled, lift the ends of the parchment and let it crumble to the center. I leave the big chunks big; they'll break up as you pour everything into your jar. You can also just grab them and eat them.
  6. Because of the coconut oil here, this needs to be kept in an airtight container in the fridge, or safely below 70°, otherwise it risks losing its crispety crunchety.