Sunday, November 27, 2016

Quinoa Granola with Pistachios & Cranberries

Nutritious and delicious, this Quinoa Granola with Pistachios & Cranberries is perfect to break up the breakfast norm!


Most of us start our days with coffee/tea, maybe a smoothie, or a slice of avocado toast. All very good, easy, and healthy. Why not have another option? This granola is perfect on top of thick, locally-made yogurt with pomegranate seeds, hemp hearts, and cacao nibs. Even faster is just granola in a bowl with some almond milk. A nice perk, this granola will stay fresh for up to two weeks in the fridge. Use your favorite nuts and seeds to customize this granola to your liking.

Quinoa Granola with Pistachios & Cranberries
  • 3/4 cup quinoa
  • 1/3 cup instant gluten free oats
  • 1/3 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 1/4 cup chopped pistachios
  • 1/4 cup chopped almonds
  • 1/4 cup milled flaxseed
  • 1/4 cup large coconut flakes
  • 1/4 cup real maple syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
Preheat the oven to 350 F and line a sheet pan with parchment paper if desired. 

In a large bowl, combine the quinoa, oats, pistachios, almonds, flaxseed, cinnamon, and salt.

In a small bowl, add the maple syrup and coconut oil. Microwave until the coconut oil is melted, about 30 seconds. Stir in the vanilla.

Pour the maple syrup mixture over the quinoa mixture. 

Spread the mixture into a thin layer and bake for 20 to 25 minutes, stirring halfway, or until lightly browned.

After 25 minutes, stir in the cranberries and pumpkin seeds. Bake for another 5 minutes, or until browned, stirring half way.

Allow the granola to cool completely on the sheet pan. After cooled, break the granola into pieces. Store in the fridge for up to 2 weeks. 

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