Maple Quinoa Granola

13 ingredients
6 steps

Ingredients

  • 2 cups whole rolled oats
  • 1/3 cup pre-rinsed, uncooked quinoa
  • 1/2 cup raw walnuts, in pieces or coarsely chopped
  • 1/3 cup raw almonds, coarsely chopped
  • 1/3 cup raw sunflower seeds
  • 1/3 cup unsweetened coconut flakes (raw)
  • 1/4 cup white raisins
  • 1/4 cup dried sweetened cranberries
  • 3 tablespoons split hemp seeds (optional)
  • 1/3 cup coconut oil
  • 1/3 cup grade B maple syrup
  • 1 dash cinnamon
  • 1 dash nutmeg

Directions

  1. 1
    Preheat your oven to 225° F.
  2. 2
    Mix all dry ingredients (excluding cinnamon and nutmeg) in a great big mixing bowl.
  3. 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. 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. 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. 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.

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