Slightly Sweet Granola with Quinoa
We all know that breakfast is said to be the most important meal of the day. OK with me. I eat it, I like it. I don’t always like to prepare it though. I’m a cereal girl. I go for things with not too many ingredients, that will keep me feeling full for longer. I mean, I love things like bacon and eggs, pancakes, french toast, but I’m just a little too lazy to make them on a regular old weekday morning.
I like to have homemade granola on hand. I like homemade things because I control what’s in them. The amount of sugar, salt, preservatives…
My friend, Sheila, makes great granola. About 6 years ago when I started making granola on my own, I used her recipe. Over the years, I’ve adapted it slightly. Today’s recipe was inspired in part by hers, part by my friend, Genevieve, who added quinoa‚ to her granola a while ago. It’s fun to be inspired by friends who love to cook like I do!
I have a fun idea for something a little different to do with the granola. I mean, I’m going to eat it with milk, or with Greek yogurt sweetened with maple syrup… the usual ways. But, I’m going to try mixing some crunchy peanut butter with it, to make a granola bar-ish treat. Perfect for a snack, or to send along with Tim to eat at work.
Dry ingredients are stirred together.
Sweet liquids are added to the oat mixture.
It’s baked up on two cookie sheets.
Cooled on a tea towel (that was a wedding gift).
Stored in a jar with a handmade label.
This granola isn’t super sweet. It’s the way I like it, but I know Tim might ask for it to be sweeter. If you want it like he does, just add more of the sweeties! You could also add roasted and chopped almonds, raisins, other nuts, seeds, and dried fruits (I would add them after the granola has baked).
- 8 C oats
- 1/2 C quinoa, rinsed
- 2 T coconut oil, melted
- pinch salt
- 1 t cinnamon
- 1/8 to 1/4 t nutmeg (opt.)
- 1 t vanilla extract
- 1/4 C whole wheat flour
- 1/4 C honey
- 1/4 C raw sugar
- 3 to 4 T maple syrup
- 1/4 C brown sugar
- 1 C hot water
- Preheat oven to 350F.
- Stir together oats, flour, cinnamon, nutmeg, and quinoa.
- Whisk together water, maple syrup, honey, sugars, salt, vanilla, and oil.
- Add liquid to oat mixture and stir to combine.
- Spread over two cookie sheets and bake at 350 F for 15 minutes. Remove from oven, stir, reduce temp to 200F and bake 2 hours more (stirring every 30 minutes and rotating which rack each pan is on).
- Cool completely (I use a clean tea towel on the counter).
- Store in an airtight container.