By the Gracious Vegan
This recipe is dedicated to my brother-in-law Kevin, who used this granola as fuel to hike up the Yosemite Falls trail this summer. The toasted quinoa adds a nice crunch and a solid dose of protein.
Preheat oven to 325 and line a baking sheet with parchment paper.
Place quinoa in a wide skillet and turn the heat to medium or medium/low. Stir or shake and toast the quinoa until it begins to pop and smell like popcorn, 5-7 minutes. As soon as it has been popping for about a minute, pour it into a large bowl and allow it to cool for 5-10 minutes.
- 3/4 cup uncooked quinoa (white or red)
After the quinoa has cooled, add these ingredients to the bowl and stir.
- 2 cups old-fashioned rolled oats
- 1 cup pecans, chopped
- 1 cup sliced or slivered almonds
- 1/2 cup raw pumpkin seeds
- 1 cup sweetened shredded coconut
- 1/4 teaspoon cinnamon
- 1/2 teaspoon kosher salt
Pour in the liquid ingredients and stir until well-combined.
- 2/3 cup maple syrup
- 1/3 cup coconut oil (melted)
- 1 tsp vanilla
Spread mixture on baking sheet and bake until golden-brown, about 45 minutes, stirring twice. It tastes best when it is baked until very dark brown (but not burned), so continue to stir and bake for 5-minute intervals until done.
Let cool completely before breaking into chunks. Store in an air-tight container at room temperature.
Timing: About 60 minutes to mix and bake, then you have to let it cool
Nutrition: Mostly whole-food unprocessed (except for the coconut oil and maple syrup)