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Who would have thought that quinoa makes a terrific base for an amazing granola?
When combined with dried fruits, old-fashioned oats and pumpkin seeds, quinoa really shines in this delicious and easy breakfast treat. We shared the Quinoa Granola with our son and daughter-in-law and they agreed, the nutty, crunchy texture is very satisfying and the flavor is terrific. Be sure to rinse the quinoa first, to remove the natural coating and light bitter taste.
My favorite way to serve Quinoa Granola is on top of plain Greek yogurt drizzled with a little honey and sliced fruit. Nectarines have been my recent fruit obsession and they pair perfectly with the toasted almonds, pumpkin seeds, flaxseeds and oats. I added dried apricots, cherries and cranberries which gives the granola a wonderful chewiness and a little punch of sweetness. A big batch of this homemade Quinoa Granola will keep up to two weeks in the refrigerator, but you may not have to worry about that!
I made this granola using tri-colored quinoa but you can use any color. The black quinoa may look like I burned the granola a bit, but not at all.
High in protein, toasted quinoa is the perfect way to start the day!
- 2/3 cup old-fashioned oats
- 3/4 cup unbooked quinoa, rinsed and well drained
- 2/3 cup pumpkin seeds, (pepitas, unsalted and raw if you can find them)
- 2/3 cup sliced almonds
- 1/3 cup whole flaxseed
- 1/2 cup honey
- 3 tablespoons coconut oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup dried mixed fruit (I used chopped apricots, cherries and cranberries)
- Preheat oven to 350 degrees. Line a large baking sheet (15x10) with parchment paper and set aside.
- In a large mixing bowl, combine the oats, quinoa, pumpkin seeds, almonds and flaxseeds. Toss to combine.
- Add the honey to a two-cup microwave-safe measuring cup. Heat on high for 20 seconds or until the honey is slightly warm. Add the coconut oil, cinnamon and salt. Stir to melt the oil and combine the seasonings. Pour the honey mixture over the oats and quinoa and toss to coat.
- Spread the granola in the prepared pan and bake uncovered for 20 minutes or until golden brown. Stir the granola a couple of times while baking.
- Remove from the oven and add the dried fruit.
- Cool the granola completely. Break-up any large clumps and store in an airtight container for up to two weeks in the refrigerator.
Inspired by a recipe in the December 2015 Better Homes and Gardens Magazine
Here are a few more granola recipes you might like to try:
Coconut Cherry Almond Granola ~ from Saving Room for Dessert
Healthy Homemade Granola ~ from Saving Room for Dessert
Pistachio Cardamom Granola ~ from The View From Great Island
Best Ever Granola ~ from The Cafe Sucre Farine
Muskoka Maple Granola ~ from Seasons & Suppers
Did you have a nice holiday weekend? We really enjoyed the extra day! We got out of the house and did a few fun activities instead of staying home doing yard work, and housework, the entire weekend. Here on the East Coast, the weather is turning hot again with record highs expected from Thursday to Saturday. But then … the cool down begins! I’m ready … how about you?
Thanks so much for stopping by – have a wonderful week!