After making my Chocolate Cherry & Coconut Granola, I passed a lot of time thinking about how good homemade granola is.
This is why last week, while looking in my pantry, I had this idea.
Adding quinoa in a granola.
Then, I passed a lot of time thinking about what kind of granola I would make with quinoa.
Spring is here. Spring means one thing. Sugar maples are giving up sap, which is transformed into maple syrup.
Maple syrup is my favorite sweet. Nothing beats maple syrup. And so this time of years is here. And delicious maple taffy cones are saying my name. And maple spread. And maple ice cream. And then it came to me: make a maple granola!
- 2 cups rolled oats
- 1/2 cup brown rice crisp cereal
- 1/2 cup quinoa (uncooked)
- 1/4 cup wheat germ
- 1 cup pecans, coarsely chopped
- 1 tbsp coconut oil
- 1/2 cup maple syrup
- 1/3 cup maple flakes
Directions: Preheat oven to 325°F and line a baking sheet with parchment paper. In a large bowl, mix oats, rice cereal, quinoa, wheat germ and pecans. Melt the coconut oil in the microwave or on the stove and whisk in maple syrup. Pour on dry ingredients and toss until well coated. Spread on the baking sheet and bake for 25-30 minutes, stirring after 15. Let cool completely on baking sheets, then transfer to a bowl and mix in maple flakes.
Note: depending on your stove, you might need to bake at 300°F.
Makes 5 cups of granola.
This is my favorite granola to date. It is sweet, but not overpowering. It is crunchy, even with milk.
And I really loved the quinoa. The nutty taste goes perfectly with the sweetness of the maple syrup. You really do taste it, so you have to like quinoa ;-).
It also had a lot of fiber & protein. This yummy granola kept me full all morning!
Have a great week!