Crunchy Quinoa Granola
Quinoa. The teeny little seed that can pack a wallop in the nutrition department. Plus it has a delicious, nutty taste when you toast it, adding a lot of flavour to a recipe! So i’ve started adding it toasted (not cooked) to granola. I’m a fan 🙂
Add to this the fact that granola is very versatile; a quick breakfast or snack that you can grab with minimal prep (which I definitely need in my house at times!).
A few ways to enjoy granola:
- As cereal with milk
- Layered into a fancy parfait with yogurt and fruit
- Over applesauce (Think apple crisp)
- With ice-cream for dessert
- Solo as speedy, tasty trail mix
- Banana sandwich- banana sliced open length wise + spread with peanut butter or almond butter + topped with granola
- As a widespread mess to sweep from under 18 month old’s high chair after he happily sprinkles it all around… Just think of the fun you’ll have!
So we take a pan and line it with parchment. Then toast our granola base. Oats, dry quinoa, nuts or seeds, and add the coconut in for the last few minutes.
On the stove- mix up the binder and boil it till it’s between soft & hard crack stage (about 15 minutes). This point isn’t too critical for granola since it’s not actually holding bars together, so if you don’t have a candy thermometer, you could likely fudge it successfully.
(This is similar to the way I do easy stovetop (whole grain) granola bars as well).
Mix the base & binder together, add chia seeds & chopped dried fruit, and you’re finished!
Get your small helper involved! Have him help with measuring, pouring, and mixing dry ingredients, or she could use scissors to snip dried fruit into small bits.
Delicious quinoa granola- gluten free, dairy free, nut free, refined sugar free for a healthy snack!
- 2 cups large flake oats
- 3/4 cup dry quinoa
- 1/2 cup seeds or chopped nuts
- 1/4 cup shredded unsweetened coconut
- 2 T chia seeds
- 1/3 cup coconut oil
- 1/2 cup canned coconut milk
- 1/4 cup maple syrup
- Preheat oven to 350 degrees F
- Place oats, dry quinoa, and seeds/nuts on parchment lined baking sheet. Toast for 6 minutes.
- Sprinkle coconut on pan & toast everything 3 minutes longer, or until oats and coconut are lightly golden.
- Bring coconut oil, coconut milk, and maple syrup to boil in heavy bottomed pot, and boil gently, stirring occasionally for about 15 minutes until candy thermometer reads 285 degrees F (140 degrees C). Don’t worry about it being this exact temperature. It’s not holding bars together so doesn’t need to be super precise.
- Put oats mixture and binder into a bowl. Add chia seeds and dried fruit. Stir well. Spread on parchment lined baking sheet to cool and crisp up.
From my kitchen to yours- enjoy!