The reason that this recipe came up is that I currently have two different brands of quinoa in my kitchen. One that I like and one that I am not in love with. I decided to try to use up the bag that I didn’t like and thought, “I’m sure that someone has made a granola with quinoa”. I did a quick search, and came across Minimalist baker’s quinoa granola. Since I’ve made and enjoy the grain-free granola from this site many times, I was sure that it would taste great. And, boy, did it! I decided to tweak according to what I actually had on hand in my kitchen and I loved how it came out. Nicely crunchy and not overly sweet. So, this recipe is pretty close to the original, which you can see in the link above, with slight variation. I love turmeric and use it wherever I can, so in the granola it went. I also grated some whole nutmeg right on top of the dry ingredients. I think I might add some ginger as well next time.
I had this my favorite way to eat granola – over plain, unflavored Greek-style coconut yogurt, with a drizzle of maple syrup on top. It was so, so, so good.
Ingredients
- 1 cup rolled oats
- ½ cup uncooked quinoa
- 1 cup pecan pieces
- 1 cup unsweetened coconut flakes
- 1 Tablespoon turbinado sugar
- 1 pinch salt
- 3½ Tablespoon coconut oil
- ¼ cup maple syrup (I actually used maple flavored monkfruit syrup for this batch)
- 1 Tablespoon turmeric
- ½ teaspoon nutmeg
Directions:
Preheat oven to 340 degrees F.
Combine oats, quinoa, pecans, coconut flakes, sugar, salt, turmeric, and nutmeg in a large mixing bowl .
In a small saucepan, warm coconut oil and syrup over medium heat until coconut oil is melted, whisking to combine completely. Immediately pour over the dry ingredients and stir well to combine. Spread in a thin layer on a large sheet pan.
