High in protein, toasted quinoa is the perfect way to start the day! Combined with dried fruits, nuts and seeds, you will love the nutty flavor served over a bowl of yogurt.
3/4cupunbooked quinoa,rinsed and well drained
2/3cuppumpkin seeds,(pepitas, unsalted and raw if you can find them)
1cupdried 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