Hi-Energy, Homemade Quinoa Granola
Ingredients to make at least 6 cups (or 24 servings):
- 5 cup rolled oats (uncooked)
- 1/3 cup quinoa (uncooked)*
- 1 cup chopped almonds
- 1/3 cup chopped pistachios*
- 1/3 cup chopped walnuts
- 2 tablespoon chia seeds
- 1 tablespoon flax seeds*
- 1 tablespoon cinnamon
- 1 tablespoon maca powder*
- 1/2 cup cranberries
- 1/2 cup coconut oil
- 1/3 cup organic, raw honey
( * ) – denotes optional ingredient
- In a bowl, dump all of the dry ingredients and mix together. If you purchased raw, whole nuts, break them into coarse pieces using a mallet (or similar object). You can also try to carefully pulse-blend the nuts in a blender or food processor, just be careful not to pulverize them.
- Pour in the wet ingredients and mix. If either the coconut oil or the honey is hard, simply it in the microwave for a few seconds to melt and then pour into the large bowl with the dry ingredients.
- Line a baking sheet with parchment paper and dump the granola mixture on to it. Evenly spread it out using a spatula and pat it down so that it is packed in tightly.
- Bake in the oven for 50 minutes at 300F.
- Once it has finished baking, allow it to cool to about room temperature, before breaking it apart.
- Grab the parchment paper by the ends and the granola should peel off the paper.
- Store the granola in an airtight container to preserve the freshness. I’ve had granola last for up to 1 month, depending on the type of container and the ingredients, such as the ones listed here. Making granola with fresh ingredients – such as fruit – will reduce the amount of time the granola will stay fresh.
Serving size is approximately 1/4 cup.
Approximate macros for 1 of 24 servings:
151 calories, 3g protein, 14g carbs, 10g fat, 2g fiber, 6g sugar