October 3rd, 2017
If you’re looking for a quick #protein and #fiber #boost check out this recipe! It’s loaded with all the #goodies to get you going in the morning or if you’re looking for a pick-me-up during the day. I enjoy it on yogurt or ice cream if I want to ‘health-ify’ my dessert. Let me know what you think! This recipe was inspired by @savingroomfordessert – thank you!
Serves: 20 servings
- ⅔ cup old-fashioned #oats
- ¾ cup uncooked #quinoa, rinsed and well drained
- ⅔ cup unsalted and raw #pumpkin seeds (pepitas)
- ⅔ cup chopped #walnuts
- ⅓ cup ground #flaxseed
- 1 ½ tsp ground #cinnamon
- ½ tsp ground #nutmeg
- ½ teaspoon #salt
- ½ cup #honey (maple syrup also works well here!)
- 3 tablespoons #coconut oil
- ⅓ cup chopped dried #apricots (any dried fruit works here).
- ⅓ cup chopped dried #cranberries
- Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the oats, quinoa, pumpkin seeds, walnuts, flaxseed, cinnamon, nutmeg and salt. Toss to combine.
- Heat the honey and coconut oil long enough to loosen it up so it will easily coat the dry ingredient mixture. Pour over dry ingredients and toss to ensure everything is coated.
- Spread the granola over a lined backing sheet and bake uncovered 25 mins. Stir the granola a couple of times while baking.
- Remove from the oven and add the dried fruit.
- Cool the granola completely. Break-up any large clumps and store in an airtight container for up to two weeks in the refrigerator.