Friday, May 10, 2013

toasted almond, quinoa, and dark chocolate granola

need I say more?
adapted from
2 1/2 cups old-fashioned rolled oats
1 cup cooked quinoa*
1 cup toasted sliced almonds (for a quick option use the Almond Accents since they are ready to go)
1/2 cup ground flaxseed
1/2 tsp. salt
1/4 tsp. cinnamon
4 Tbsp coconut oil or unsalted butter (both taste great)
1/2 cup honey
2 tsp. vanilla extract
1/2-3/4 cup dark chocolate chips

1. Preheat oven to 325º F. Line a baking sheet with foil or parchment paper. If using butter: add butter to a small saucepan and heat over medium. Whisk constantly until brown bits appear on the bottom, about 5-6 min., then immediately remove from heat and set aside. Stir in honey and vanilla (it will now smell delicious. If using coconut oil, melt and add honey and vanilla.
2. In a large bowl, combine oats, almonds, quinoa, flaxseed, cinnamon, and salt. Stir well. Pour honey mixture over oat mixture and stir very well with spoon or hands. Spread evenly on baking sheet in one layer. Bake 10 minutes, toss and then bake for 10 minutes more. Toss again, then bake for about 10 more minutes, stirring every 3 minutes or so until the mixture is golden.
3. Remove and let cool for about 10 minutes. Gently squeeze granola together with hands to help it clump. Pour chocolate chips over and stir gently. Let cool completely for at least an hour before eating (this will be difficult).

yummy with milk, almond milk or yogurt. Enjoy!

*Soak for at least 15 minutes, rinse, then bring to a boil along with 1 1/4 cup water. Simmer for 25-35 minutes. Remove from heat and fluff with a fork

No comments:

Post a Comment