Homemade Quinoa, Coconut and Chia Seed Granola
Granola has been around as long as macramé and the peace sign but that doesn’t make it any less fabulous or appealing. There are, however, a few relatively new additions to the granola world such as flax, quinoa and chia seeds that I think take it to an entirely new level. If you haven’t tried homemade granola lately, hang on to your crocheted rainbow hat. You’re gonna love it!
Ingredients
Preparation
NotesIngredients
- 1 1/2 cups gluten-free rolled oats Add to list
- 1/3 cup quinoa (any color) Add to list
- 1/3 cup buckwheat groats (also known as kasha) Add to list
- 1/4 cup flax seeds Add to list
- 1/4 cup chia seeds Add to list
- 1/2 cup chopped raw almonds Add to list
- 1/4 cup sunflower seeds Add to list
- 1/4 cup pumpkin seeds Add to list
- 1 teaspoon sea salt Add to list
- 1/3 cup coconut oil, melted Add to list
- 1/2 cup (or more to taste) maple syrup (you may substitute honey or brown rice syrup) Add to list
- 1/4 cup dark brown sugar (optional: see note) Add to list
- 1 teaspoon vanilla extract Add to list
- 3/4 cup dried fruit such as cranberries, currants, dates or raisins Add to list
- 1/2 cup unsweetened coconut flakes Add to list
Preparation
Preheat oven to 325° F.
Combine all of the ingredients except the fruit and coconut.
Spread the mixture out in a thin, even layer on a parchment-lined baking sheet. Bake for 10 minutes, remove from the oven and stir to distribute any browning. Place it back in the oven for 10 minutes more. Remove and stir in the fruit and coconut.
Bake for 8 to 10 minutes longer or until the mixture is a deep golden brown. Allow to cool. Store any leftovers in an airtight container in the refrigerator.
Notes
Adding the brown sugar will make your granola cool into larger clusters. If you choose to omit it, your granola will still be toasty, crunchy and fabulous!
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on March 9, 2013.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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