New year. New start. New mornings. Mornings with this granola and all the fresh fruit I can top on it is a routine I’m wanting to adapt this year. That and smoothies. Lots of smoothies.
After an over-indugent month over the holidays its only normal to want to start fresh and eat healthy. Especially when you’re starting to feel sluggish and not quite your best. My morning meal can set me up for what I might eat the rest of day and push me into gear. This quinoa granola does just that.
Toasted Coconut & Maple Quinoa Granola (Vegan + Gluten Free)
makes: 10-12 servings
time: 10 min prep, 15-20 min cooking time
Notes: This recipe can easily be adapted by adding oats or whatever nuts, dried fruits and spices you desire.
3 cups quinoa flakes
1 cup coconut (shredded or chips)
⅓ cup pumpkin seeds
⅓ cup sunflower seeds
⅓ cup brazil nuts, crushed
¼ cup chopped cashews
¼ cup pistachios
⅓ cup extra virgin coconut oil (melted)
⅓ cup maple syrup
1 tsp vanilla
¼ tsp cinnamon
½ cup dried cranberries
¼ cup dried mulberries
½ cup puffed quinoa (optional)
Preheat oven to 325° F
In a bowl combine the quinoa, coconut, nut and seeds. In a small bowl combine the coconut oil, maple syrup, vanilla and cinnamon and mix well. Pour into the bowl with the dry ingredients and stir to combine until the quinoa is well coated.
Spread evenly on a parchment lined baking sheet and bake for 15-20 minutes, stirring half-way through, until golden and fragrant.
Store in a airtight container.