Easy peasie way to sneak a tad bit of protein in your granola. I used olive oil, agave and maple syrup. So easy that I urge you to get up from your computer now and make this! Be careful not to overcook it. It will seem soft but as it cooks it will get crunchy. If you need to be GF just buy GF oats. Bob’s Red Mill carries GF oats.
maple nut quinoa granola
Prep time
Cook time
Total time
: phoebe's pure food
: breakfast, snack, vegan, vegetarian
Serves: 6 cups
Ingredients
- 2 cups organic rolled oats (gluten free oats, if you prefer)
- 1 cup organic quinoa, red if available
- ¾ cups pecan, chopped
- ½ cup almonds, slivered or sliced
- ¼ cup pumpkin seeds
- ¼ cup sesame seeds
- ½ cup coconut flakes, unsweetened
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- ¼ cup raw, organic agave
- 6 tablespoons maple syrup
- 2 tablespoons extra virgin olive oil or coconut oil (in liquid form)
Instructions
- Pre-heat oven to 300 degrees.
- Mix all these goodies in a large bowl.
- Spread evenly on a large baking sheet, lined with parchment paper.
- Bake for 25 minutes.
- You should check 15 minutes in to make sure it is cooking evenly and stir if necessary.
- Cool and enjoy
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