I never knew just how good granola can taste until I finally decided to try making it at home on my own. Clearly I’ve been missing out on the goodness of picking own ingredients and controlling the sweetness levels. After a few experimentations I finally came up with my favorite recipe containing just about every seed and nut one can think of. Quinoa adds a great “health” factor and the crunch that I love.
The beauty is truly in the simplicity of this recipe and the overall method. Combine all the nuts and seeds, stir in the sweetener and bake for 1 hour. While baking your kitchen will be filled with the most divine smell! I cannot say enough good things about just how great this tastes. I enjoy this treat as a cereal with raw milk and also as an addition to my homemade yogurt.
- 2¼ cups rolled oats
- 1 cup quinoa, uncooked
- ¾ cup whole raw almonds
- ½ cup sunflower seeds
- ¼ cup hulled hemp seeds
- ¼ cup shredded unsweetened coconut
- ¼ cup raw pecans, chopped
- ¼ cup pine nuts
- ¼ cup pumpkin seeds
- ½ cup pure maple syrup
- ½ cup light agave nectar
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- ⅓ cup dried cherries (optional)
- Preheat the oven to 225 degrees F (my oven’s lowest marked temperature is 250 so I eyeball the mark). Line a large baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, quinoa, almonds, sunflower seeds, hemp seeds, coconut, pecans, pine nuts, and pumpkin seeds. Mix well. In a smaller bowl combine the maple syrup, light agave nectar and vanilla. Add the liquids into the dry ingredients and stir well to make sure everything is evenly combined.
- Spread the mix in an even, thin layer on the baking sheet lined with parchment paper. Sprinkle the cinnamon evenly on top. Bake for one hour.
