Granola has been around for as long as macrame and the peace sign. That doesn’t make it any less fabulous or appealing. There are, however, a few relatively new additions to the granola world like flax, quinoa and chia seeds that I think take it to an entirely new level. If you haven’t tried homemade granola lately, hang onto your crocheted rainbow hat. You’re gonna love it!
1-1/2 cups gluten free rolled oats
1/3 cup quinoa (any color)
1/3 cup buckwheat groats (also known as kashi)
1/4 cup each flax and chia seeds
1/2 cup chopped raw almonds
1/4 cup each sunflower and pumpkin seeds
1 teaspoon sea salt
1/3 cup coconut oil, melted
1/2 cup (or more to taste) maple syrup (you may substitute honey or brown rice syrup)
1/4 cup dark brown sugar (optional: see note)
1 teaspoon vanilla extract
3/4 cup dried fruit such as cranberries, currants, dates or raisins
1/2 cup coconut flakes, unsweetened
Preheat your oven to 325 F.
Combine all of the ingredients except the fruit and coconut. Spread the mixture out in a thin, even layer on a parchment lined baking sheet. Bake for 10 minutes, remove from the oven and stir to distribute any browning. Place it back in the oven for 10 minutes more. Remove and stir in the fruit and coconut. Bake for 8-10 minutes longer or until the mixture is a deep golden brown. Allow to cool. Store any leftovers in an airtight container in the refrigerator.
Note: Adding the brown sugar will make your granola cool into larger clusters. If you choose to omit it, your granola will still be toasty, crunchy and fabulous!