Quinoa Granola
Great for topping yogurt or eating with milk.
Servings 36 servings
Calories 225kcal
Ingredients
- 4 cups quinoa cooked (2 cups uncooked)
- 1 1/2 cups almonds crushed
- 2 cups shredded unsweetened coconut
- 1 cups organic dried fruit raisins, cranberries, etc
- 1/2 cup chia seeds
- 1/2 cup honey or maple syrup
- 1/2 cup unsweetened applesauce
- 1/2 cup peanut butter
- 1/2 cup coconut oil melted, or butter
- 1 1/2 Tbsp cinnamon
- 2 tsp vanilla extract
Instructions
- Preheat oven to 325 degrees F.
- Combine everything in a very large bowl (I use my large stock pot as a “bowl” to fit this large of a batch).
- Spread the granola mixture over 3 large baking sheets/jelly roll pans.
- Bake for 30 minutes and then pull the sheets out, break up the mixture with a spatula and stir them up. Rotate your pans and place them back in the oven.
- Bake at 325 for another hour or so, but pull them out to stir and rotate pans every 15-20 minutes. The granola should dry out and not feel “wet” when it’s done. Baking times may vary - keep an eye on them – they can burn quickly if you aren’t watching!
- When cool, store in glass jars for short-term storage or in bags in the freezer.
Notes
Nut-free variation -(If you are nut-free you can go with raw sunflower seeds. (Soak them in water and salt overnight though to help with digestibility.) Replace the peanut butter with sun butter.