I’m glad to bring you the second in my granola series – though this one is a bit unusual – it lacks the quintessential granola ingredient – rolled oats. The stage is stolen by the nutritional powerhouse grain favoured by chefs, restauranteurs and bloggers alike – quinoa.
The final product is a crunchy granola that is equal part afternoon snack and breakfast staple. I like it best with Greek yoghurt and berries but it pairs equally well with milk for a quick breakfast on a weekday morning.
The best part of this recipe – well pretty much all granola recipes – is how easy it is to adapt with any nut, seed or dried fruit you may have on hand. In this instance, I added giant flame raisins picked up from the local Bulk Barn. This quinoa granola would be great with pecans and dried cranberries or walnuts and banana chips. I’d be glad to hear about your favourite combinations!
Quinoa Granola Crunch
- 1/2 cup almonds
- 3/4 cup uncooked quinoa
- 1/2 cup pumpkin seeds
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/4 cup honey
- 1/2 cup dried golden raisins (or other dried fruit)
- Preheat oven to 350°F.
- Chop almonds and combine in a medium bowl with quinoa, pumpkin seeds, and kosher salt. Stir in olive oil and honey to thoroughly combine. Spread onto a lined baking sheet.
- Bake for 20 minutes, stirring a few times during baking. Remove from oven and incorporate golden raisins (or other dried fruit). Let cool 15 minutes. Break into small pieces and store in an airtight container.