Crispy Quinoa Granola
I have never been a sweets for breakfast type of person, I am an avocado toast with a poached egg over pancakes girl every time. But sometimes, the sugary breakfast craving hits and I try and satisfy the urge without completely sabotaging my diet.
Wondering down the cereal isle, granola brands are filled with refined sugars, preservatives that no one can pronounce, or contain ingredients that I’m allergic to. This quinoa granola was my resolution to a sweet yet good for you breakfast option. It is high in protein from the quinoa, contains no refined sugars, and is versatile to use. I love a good grain bowl so often I make some extra quinoa and save it to make this recipe the next day. If you don’t want to include the oats, just add more quinoa. Not a fan of sunflower and pumpkin seeds? Swap them out for an almond or pecan. You can even add some spices like cinnamon or allspice to add an extra dimension. Whichever spin you put on it, this will be a staple in your breakfast rotation.
Ingredients
1 cup cooked quinoa
½ cup rolled oats
¼ cup raw pumpkin seeds
¼ cup raw sunflower seeds
2 tablespoons maple syrup
1½ tablespoons coconut oil
1 teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350° F with a rack in the center position. Line a rimmed baking sheet with parchment paper.
Mix all the ingredients in a large bowl until everything is evenly coated.
Transfer the mixture to the parchment lined baking sheet and spread it into an even layer.
Bake, tossing the mixture every 10 minutes, until everything is toasted and well browned, 25—30 minutes.
Let the mixture cool completely and then transfer to an airtight container for storing. Use on top of a yogurt or chia seed pudding with fresh berries or dried fruit.