Quinoa Granola with Flaked Coconut and Almonds

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I just don’t think I can emphasize enough how much granola I can pound in a single sitting.  I travel a lot for work and find myself buying bags of granola in the airport.  Looking at the ingredients make my head explode because it has as much sugar/syrup/oil as most candy.  What really gets me is a bag I am certain is meant to be a single serving is claimed to have about 20398592038532 portions in it.  On top of that there is nothing substantial in it, ergo, I’m still hungry after consuming the said portions.  This is what we call a fail.  The solution? Quinoa Granola with Flaked Coconut and Almonds.

So granola goes down via a wet and dry team (plus some dried fruit at the end).  Dry usually equals a mix of oats, nuts, etc… it’s hard to mess this part up.  The wet team is where things can get weird.  If this was an Ina recipe she would probably have butter, sugar syrup, etc.  I know this because I make her granola bars (see here) and I love them.  They just taste so so good.  But this granola tastes so so good too, keeps the sugar down and gives you lots of energy.

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Here is what you’ll need (inspired by two peas and their pod):

0.75 cup quinoa

2.5 cups rolled oats

1 cup chopped almonds

0.5 cup pepitas

0.5 cup flaked coconut

0.25 cup brown sugar

1 teaspoon cinnamon

0.5 teaspoons salt

Those were all the dry things- you can switch that up with different nuts, coconut, seeds, etc.. now the wet:

1 cup unsweetened applesauce

2 tablespoons honey

1 tablespoon coconut oil, melted

0.5 teaspoon vanilla extract

0.5 cups of dried fruit (this you are allowed to changed I did half dried cherries and half dried cranberries)

You can mix up the dry ingredients to your hearts delight but if you mess with the wet ingredients your granola will probably suck and then you’ll blame me and I won’t be sorry.  For the amount of granola I consume I needed a recipe with things primarily found in nature.  I made a huge bag of this that does not come with a portion count and keeps me from buying the airport corn syrup granola. 

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I know I’ve rambled a lot about granola but one other great thing about this recipe is its simplicity.  Other recipes I’ve tried require multiple baking steps.  This is just mix the dry, mix the wet, combine, bake, add the fruit. 

Rinse the quinoa under cold water and drain well.  This is slightly annoying (make sure you use a proper colander or all of your quinoa ends up in the sink) but is absolutely worth it for the crunch and heft it brings to this granola party.  Combine the quinoa with the oats, nuts, pepitas, coconut (I crumble this a little in my hand as I add it in), brown sugar, cinnamon and salt.

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Combine all the wet ingredients in a separate bowl.  Combine with the dry.  Spread on a parchment paper line baking sheet and bake at 300 degrees for 40 minutes.  Stir every 10 minutes (okay this was more like every 15 for me but try and make an effort for the sake of even browning).

Stir in the dried fruit (as I said any dried fruit works but just remember raisins are merely dead grapes and always lose to cherries in a dried fruit battle).  You can store this for a month in an air-tight container (not relevant information if you consume granola like I do).  My cocaine granola still has a place in my heart but my most hippy of friends all the way to my frattiest of friends like this granola so add it to your repertoire!

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2 thoughts on “Quinoa Granola with Flaked Coconut and Almonds

  1. This looks absolutely wonderful. I can’t help but think what throwing in a few cashews could do…..thanks for the post. Your sense of humor continues to put many a smile on my face.

  2. Pingback: Olive Oil and Cardamom Granola | Outside the Cereal Box

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