Does granola have to contain oats? I say no, and with no problem. My body struggles with gluten and oats are a gray area for me. This quinoa granola is a perfect alternative, as it is richer in protein and lower in sugar. It sticks with me much longer into my morning.
Start with quinoa flakes. Most major grocery stores now carry these in the cereal aisle.
Add in the goodies: shredded coconut flakes, chopped raw cashews, pecans and sunflower seeds. And the zest from one orange. The orange flavor puts this granola over the top!
Toast it in the oven until fragrant. To serve, top with your favorite dried or fresh fruits. In late February, I find dates, dried apples and dried blueberries taste perfect! Pour almond milk over or serve over whatever yogurt you enjoy.
Orange-Scented Quinoa Granola
1 1/2 c. quinoa flakes
1/2 c. unsweetened shredded cococnut
1/2 c. raw cashews, chopped
1/4 c. raw pecans, chopped
1/4 c. raw sunflower seeds, chopped
Freshly grated zest from 1 orange
2 1/2 T. coconut oil
2 1/2 T maple syrup
1/2 t. vanilla extract
1/2 t. salt
Preheat oven to 350. In a bowl, toss together the quinoa flakes, cashews, pecans, coconut flakes, sunflower seeds, orange zest and salt. In a small saucepan, melt together the coconut oil and the maple syrup. Add the vanilla extract. Pour over the granola mixture and stir well to coat. Pour onto a baking sheet in a thin layer and bake for 20-30 min, stirring every 5 min and checking for browning. Store at room temperature in a sealed container for up to 1 week.