Who doesn’t like a little granola along with your yogurt? Its been a long time since I’ve made my own granola and if I would have remembered how easy it was to make, then I would have made it sooner. This recipe comes from one of the books that I received from Blogging for Books, A Modern Way to Eat by Anna Jones. Instead of using all oats, the recipe calls for half oats and half quinoa flakes. This was the first time I’ve tried or heard of quinoa flakes. You’ll find it in the healthy food section near the cereal. I purchased it from Kroger.
If you can’t find the quinoa flakes or don’t want to spend $8-$9 for it then you can use 3 cups of oats instead. The great thing about the Quinoa flakes is that it’s a complete source of protein so it’s a great source for adding additional protein to your “diet.” Try the recipe below and it literally took 10 minutes to prep so you can have a container full of granola in no time.
1/2 cup/170 g maple syrup or runny honey
2 large handfuls (1 1/2 cups/150 g) rolled oats
2 handfuls (1 3/4 cups/150 g) quinoa flakes
2 handfuls (1/2 cup/80 g) seeds
(I use sunflower and pumpkin)
2 handfuls (1 cup/150 g) nuts
(I use skin-on almonds and pecans), chopped
a handful (1/4 cup/30 g)
unsweetened dried coconut
grated zest of 2 unwaxed lemons
a handful (3/4 cup/100g) raisins
2 handfuls (3/4 cup/100g) any
other dried fruit, roughly chopped
(I used dates and dried apricots)
Preheat the oven to 375 degrees F/190 degrees C.
Mix the oats, quinoa flakes, seeds, chopped nuts, coconut, and lemon zest in a large bowl, then scatter over two large, lightly oiled baking trays.
Pour over the maple syrup or honey and mix well with your hands to coat everything. bake for 20 minutes. Remember to give it a good stir every 5 minutes or so.
After 20 minutes, add all the fried fruits and put back into the oven for another 10 minutes to get that slightly chewy, caramelized fruit texture. Then remove from the oven and allow to cool. Store in airtight jars or containers for up to 1 month.
Adapted from: A Modern Way to Eat by Anna Jones