Coconut Quinoa Granola
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!)
INGREDIENTS:
- 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 teaspoons of 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
Ingredients
- 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 teaspoons of 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
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.
Coconut and quinoa both seem to be popular health foods these days, and I must say, this is a delicious way to eat both!
This is good with milk or just as a trail mix type snack!
Hope you enjoy!
