Boxed breakfast cereal filled with sugar and artificial ingredients: MOVE OVER! There’s a new kid on the breakfast block and this granola ain’t messing around! I was blown away at the taste and how easy it was to make. Plus, my kids absolutely LOVED it! My son had some over steel cut oats and my daughter had a bowl of it with unsweetened almond milk. SOOOOO GOOD 🙂
Now, I don’t know how school mornings go down in your house, but at mine they are hectic as can be (probably due to my lack of organization but that’s neither here nor there). So anyway that can make the hustle and bustle of the morning less chaotic, I am all for. This protein-packed breakfast is the ticket. Pre-cook (or freshly cooked) gluten free oats, throw some berries on top with the granola and your kids will be thanking you in no time…and asking for more!!!
This recipe comes from the website Pastry Affair. I made the granola vegan by subbing the honey with pure maple syrup and omitting the egg white. By doing so, the granola came out without clumps since the egg acted as a binder which made for a messy granola since the quinoa is so small. But that’s ok!! The taste was there and when you add it to milk or oatmeal it doesn’t really matter if there are cute little granola chunks. By all means, use the egg if you wish for yours to look like the picture on the website. Also, I didn’t read the directions very well and added the raisins in at the beginning. I thought they were delicious that way! 🙂
Honey Almond Quinoa Granola From Pastry Affair:
Yields 5-6 cups
2 cups (180 grams) old-fashioned oats
1 cup (170 grams) quinoa, uncooked
1 cup (120 grams) sliced almonds
1 tablespoon chia seeds (optional)
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup (78 ml) coconut oil, melted
1/2 cup (170 grams) honey
1 teaspoon vanilla extract
1/2 teaspoon salt
1 egg white (optional)*
3/4 cup (120 grams) raisins (optional)
Preheat oven to 325 degrees F (170 degrees C).
In a large mixing bowl, stir together the oats, quinoa, almonds, chia seeds, cinnamon, and nutmeg. In a separate bowl, whisk together the melted coconut oil, honey, vanilla, salt, and egg white until uniform. Pour the liquid ingredients over the dry and stir until evenly coated.
Spread out evenly on a baking sheet and bake for 20-25 minutes, or until golden and fragrant. If the egg white was omitted, stir halfway through baking; if not, do not stir the granola and leave it to set. Cool completely before storing. Stir in raisins.
Link to the site: http://www.pastryaffair.com/blog/honey-almond-quinoa-granola.html
Happy and HEALTHY eating!!