There are a few things that I never tire from making: 1) muffins, 2) granola, 3) pesto, and 4) cookies. Perhaps it’s because I’ve made them so so many times, and of many varietal, that I’m pretty confident in my baking capabilities when it comes to these things, and I’m usually left with a satisfying product.
Wednesday, when I took a much-needed rest day from my normal everyday energetic productiveness, I made a batch of quinoa granola. You can do anything with quinoa, I swear. My mom asked if the quinoa was “puffed” (a.k.a. cooked, LOL). Nope… what I’m calling quinoa granola is simply a basic oat-based granola with the addition of raw quinoa. Not only does it add a lovely textural component, but it amps up the nutritional profile in terms of protein – always a plus!
3 c. rolled oats
1/2 c. quinoa, uncooked
1/2 c. sunflower seeds
1/2 T cinnamon
pinch of salt
6 T canola oil
1/4 c. brown rice syrup
1/4 c. pure maple syrup
1/2 T vanilla
1/2 c. dried cherries (I prefer sweetened)
1/2 c. pistachios
In a mixing bowl, combine oats, quinoa, sunflower seeds, cinnamon, and salt. In a smaller bowl, combine oil, syrups, and vanilla. Warm on the stovetop or in the microwave until liquids are “blendable”. Pour over oat mixture, stirring thoroughly. Bake granola in a glass baking dish @ 325-350F for 25-30 minutes, stirring every 10 minutes. Allow the granola to cool completely on paper towels before storing in an airtight container.
- This is probably one of the smallest batches of granola I’ve made, but you can easily multiply the ingredient amounts.
- I used cherries and pistachios (thinking ahead about homemade holiday gifts), and because I adore the flavor combination; though, other dried fruit and nut combinations – say slivered almonds and dried apricots – would make an equally scrumptious cereal.
Inspirations for this recipe include:
Hope your week is off to a happy, healthy start :)
See ya around,
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What’s the craziest thing you’ve done with quinoa?