Used by permission from Margo Park at Joyful Homemaking
https://joyfulhomemaking.com/2013/04/coconut-quinoa-granola.html
What is quinoa? According to Reader’s Digest, it is a grain/seed that is rich in protein, and a nice source of amino acids, iron, magnesium, vitamin E, potassium, and has 5 grams of fiber in each cup. It is so versatile as well, since you can use it in cereal or muffins for breakfast, or in soups, salads or veggie burgers, and even many other types of dishes. I checked a book out of the library entitled, 500 Best Quinoa Recipes by Camilla V. Saulsbury, and it has some amazing looking recipes.
When I saw this recipe for granola with quinoa, almonds, coconut and coconut oil,
I couldn’t wait to try it because it has so many healthy ingredients in it, and it turned out delicious!
(It can be made gluten free as well!)
Here is my slightly modified version:
2 cups rolled oats (not the instant kind)
1 cup rinsed and drained quinoa
1 cup flaked coconut (recipe calls for unsweetened, but I used sweetened, and it was fine)
3/4 cup chopped almonds
1 1/2 tsp. ginger
1/2 cup warmed coconut oil
1/2 cup honey (or you can use brown rice syrup)
2/3 cup cranraisins (or you can use your favorite dried fruit)
Combine the oatmeal, quinoa, coconut, almonds and ginger in a large bowl.
In a separate bowl, mix the coconut oil and honey together, then add the wet mixture to the mixed dry ingredients and stir well.
Spread the mixture out evenly on a greased
baking sheet, and bake for around 25 minutes in a 400 degree oven. I did
stir mine occasionally till it browned evenly.
After it’s thoroughly cooled, add the fruit.
Store at room temperature in an airtight canister for up to two weeks.
Coconut Quinoa Granola
Prep time:
Cook time:
Total time:
Author: Joyful Homemaking
Recipe type: Breakfast, Snack
Serves: 8
Ingredients
- 2 cups rolled oats (not the instant kind)
- 1 cup rinsed and drained quinoa
- 1 cup flaked coconut (unsweetened)
- ¾ cup chopped almonds
- 1½ teaspoons of ginger
- ½ cup warmed coconut oil
- ½ cup honey (or you can use brown rice syrup)
- ⅔ cup cranraisins (or you can use your favorite dried fruit)
Instructions:
- Combine the oatmeal, quinoa, coconut, almonds and ginger in a large bowl.
- In a separate bowl, mix the coconut oil and honey together, then add the wet mixture to the mixed dry ingredients and stir well.
- Spread the mixture out evenly on a greased baking sheet, and bake for around 20 minutes in a 375 degree oven. Make sure to stir occasionally so it browns evenly.
- After it’s thoroughly cooled, add the fruit.
- Store at room temperature in an airtight canister for up to two weeks.
* Note from Lois:
I bought dried cranberries sweetened with apple juice here.
