7-Ingredient Quinoa Granola
Recipe & Picture Credit: Minimalist Baker
Ingredients
US Customary – Metric
- 1 cup Bob’s Red Mill Old-Fashioned Rolled Oats(gluten-free for GF eaters)
- 1/2 cup uncooked Bob’s Red Mill White Quinoa
- 2 cups raw almonds (roughly chopped)
- 1 Tbsp coconut sugar (or sub organic brown sugar, muscovado, or organic cane sugar)
- 1 pinch sea salt
- 3 1/2 Tbsp coconut oil
- 1/4 cup maple syrup (or agave nectar)
Instructions
- Preheat oven to 340 degrees F (171 C).
- Add oats, quinoa, almonds, coconut sugar, and salt to a large mixing bowl – stir to combine.
- To a small saucepan, add coconut oil and maple syrup. Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined and there is no visible separation.
- Immediately pour over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated. Arrange on a large baking sheet and spread into an even layer.
- Bake for 20 minutes. Then remove from oven and stir/toss the granola. Turn the pan around so the other end goes into the oven first (so it bakes evenly) and bake 5-10 minutes more. Watch carefully as to not burn. You’ll know it’s done when the granola is deep golden brown and very fragrant.
- Let cool completely before enjoying. Store leftovers in a sealed bag or container at room temperature for 2 weeks or in the freezer for up to 1 month.
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