Homemade Quinoa, Coconut and Chia Seed Granola
Yield: about 4 cups
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.
- 1 1/2 cups 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 maple syrup, honey or brown rice syrup, or to taste 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
Preheat oven to 325° F.
Combine all ingredients except 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 back in the oven for 10 minutes more. Remove and stir in 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.
Adding 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.