To segue into an equally sweet Monday, I made a quick batch of my quinoa granola to start the week. A mug of coffee and classical music (courtesy KDFC) in the background and things are progressing swimmingly–happy Monday!
Prepare yourself for the crispiest, crunchiest, most delectable granola you’ve ever had. It’s all about the quinoa flakes, which are lighter in texture than oats and readily form the kinds of clusters you’re looking for when making granola. The possibilities for variation are endless, so have fun with spices, sweeteners, nuts, seeds, flaked coconut and dried fruit
- 2 cups quinoa flakes
- 1/2 cup chopped pecans (or nut or seed of choice)
- 1/4 cup ground flax seeds (flaxseed meal)
- 2 tsp ground cinnamon
- 1/2 cup pure maple syrup, honey, or agave nectar
- 2 tbsp vegetable oil or coconut oil, warmed until melted
- 2 tsp vanilla extract
- 1/2 cup dried blueberries, cranberries or cherries, chopped
- Preheat oven to 325°F. Line a large rimmed baking sheet with parchment paper, silpat or foil.
- In a large bowl, combine quinoa flakes, pecans, flax seeds and cinnamon.
- In a medium bowl, whisk together maple syrup, oil and vanilla until well blended.
- Add the maple mixture to the quinoa mixture and stir until well coated. Spread mixture in a single layer on prepared baking sheet.
- Bake in preheated oven for 22 to 27 minutes or until quinoa flakes are golden brown. Let cool completely on pan.
- Transfer granola to an airtight container and stir in blueberries. Store at room temperature for up to 2 weeks.
- Category: breakfast, snack
- Serving Size: 1/2 cup