The best of healthy fats and carbs. Eat it plain or sprinkled in your yogurt. Once you start you can't stop!
For every optional item used, add 1 tablespoon of coconut oil or honey or 1/2 of each in step 3.
Delicious! I subbed quinoa for amaranth (higher protein), dates for cranberries, and skipped the honey to lower the sugar and make it vegan.
Read MoreDelicious! I subbed quinoa for amaranth (higher protein), dates for cranberries, and skipped the honey to lower the sugar and make it vegan.
I liked using the steel cut oats for a change. I wasn't sure about cooking unrinsed quinoa so I left it out and doubled the oats. Still had a nice crunch. I used olive oil and organic, unsweetened cranberries for holiday color as well as only pumpkin seeds. Makes a nice flavor, especially with a pinch of salt. I think the ingredient list is a bit long, but I appreciate all of the interesting additional fiber options. Thanks for the recipe - Jennifer, MS, RDN
First time I made my own granola and loved this great recipe. I followed it to the letter and it's so delicious. First batch I baked for 28 minutes which was too long in a Wolf Convection oven. Second batch was only 20 minutes and much better. Loved the cocoa. I'm a steel cut oats fan and quinoa, chia seeds, flax seeds....all very healthy and yummy.
I've been making my own granola for 20+ years, but adding the quinoa and chia seeds was a new twist for me. I left out the chocolate and coconut, but the other ingredients are part of my own recipe. I like the crunch of the quinoa and chia seeds and I regularly have my granola with kefir milk that I make myself with a little unsulfured molasses as a sweetener.
