Quinoa Granola - Jess Haines-Stephan

 

• 1 1/4 cups rolled oats uncooked
• 1/4 cup quinoa uncooked
• 1/4 cup pecans, chopped
• 1/2 cup almonds, chopped
• 1/4 cup sesame seeds
• 1/4 cup pumpkin seeds
• 1/4 teaspoon salt
• 6 tablespoons maple syrup
• 1/4 cup extra virgin olive oil

Instructions

 

• Preheat The Oven: Preheat the oven to 300 degrees F and line a baking sheet with parchment paper if desired.
• Combine The Dry Ingredients: In a large bowl, combine the oats, quinoa, pecans, almonds, sesame seeds, pumpkin seeds, and salt. Stir well to evenly distribute the ingredients.
• Heat The Liquid Ingredients: In a small saucepan over medium heat, combine the maple syrup and olive oil. Heat for 2 to 3 minutes, until the mixture begins to simmer.
• Mix The Granola: Transfer the dry mixture to a baking sheet. Pour the warm maple syrup and olive oil mixture over the top, then stir thoroughly to ensure all the ingredients are evenly coated.
• Bake The Granola: Spread the mixture into an even layer. Bake for 40 to 45 minutes, stirring once halfway through, until the granola is lightly golden and fragrant. Keep a close eye on the granola during the last 5-10 minutes of baking as it can go from golden to burnt in a matter of minutes.
• Cool And Crisp: Remove the granola from the oven and let it cool completely on the baking sheet. The granola will continue to crisp up as it cools.
• Store: Transfer the cooled granola to an airtight container and store at room temperature.