My quinoa kick is still going strong. This stuff rocks and is so good for you. Black bean quinoa tacos are on the menu sometime this week!
I'm a huge granola person, but since my sister started making her own granola I've completely switched over to homemade granola. It's so easy and this way you can control the ingredients and flavor. I used my sister's recipe as a base, but as always adapted it as my own.
I made it with a few ingredients, partially because it was all I had, and partially because I like it simple so I can add fresh fruit and other flavorings.
All mixed up, ready for the oven
The first batch of granola I made this summer burnt to a crisp, but it was still delicious.
My quinoa granola came out much better and was baked perfectly.
I prefer plain greek yogurt or vanilla greek yogurt topped with honey, blueberries and my crunchy quinoa granola!
Crunchy Quinoa Granola
Makes about 7 cups... halved it (yes it has only one egg, but if you whisk it up you can pour half the egg white in)
3 cups old-fashioned rolled oats (not instant!)
1 cup unsweetened shredded or flaked coconut
1 cup uncooked quinoa
1/4 cup toasted wheat germ2 tablespoons olive oil
2 tablespoons vanilla extract ( I like a lot of vanilla)
1/4 cup maple syrup (or more if you prefer a sweeter granola)
1/4 teaspoon ground cinnamon
1 egg white
Preheat oven to 300 degrees.
Combine all ingredients but the egg white and, tossing to coat evenly. Whisk the egg white in a small bowl until frothy.
Stir into the granola mixture. Spread it in a single layer on a parchment-lined baking sheet.
Bake for 40 to 50 minutes. About halfway through, gently stir the granola, carefully turning the granola, breaking it as little as possible. Remove the baking sheet from the oven and onto a cooling rack until cooled.
Store in an airtight container and will stay fresh for a long while!