This was my second time making granola from scratch. You can check out my first attempt here. I used whatever I had in my pantry and the results were delicious and nutritious. This added the perfect sweetness and crunch to Greek yogurt for my weekday breakfast. I highly recommend it as an ice cream topping as well.
- 1 cup whole rolled oats (certified gluten free)
- 1 cup instant steel cut oats
- 1/3 cup quinoa (I used tricolor from Trader Joe's)
- 2 T chia seeds
- 3/4 cup sliced almonds
- 1/2 cup chopped walnuts
- 1/4 cup sunflower seeds
- 1/4 cup shredded coconut
- 2 tsp cinnamon
- 1/3 cup chopped dried dates
- 1/2 cup maple syrup
- 1/2 cup coconut oil, melted
In large mixing bowl, combine all dry ingredients.
Add maple syrup and coconut oil and combine thoroughly.
Spread onto a baking sheet lined with parchment paper. and bake at 225 degrees for one hour. Let cool or if you can't help your self like me enjoy while still warm.
Been craving to do this since your last tutorial..Now you've reminded me. Have to try it, thanks for sharing.ReplyDelete
gosh, whenever i make anything with dates, i love it, but isn't it such a pain to take the seeds out? i haven't found any seedless ones here :(ReplyDelete