Packed with seeds and dried fruit, this is a great source of energy before a run or while on a hike. A healthy alternative to the chemical stuff you buy in the stores. This also makes a nice topping for ice cream or other desserts if you crumble it up after baking.
Ingredients
- 4 cups Rolled oats
- 0.75 cups Pumpkin seeds – unsalted
- 0.75 cups Sunflower seeds – unsalted
- 0.75 cups Cranberries – dried and unsweetened
- 0.5 cup Quinoa – uncooked
- 0.33 cup + 2 TBL Maple syrup – pure
- 0.33 Coconut oil
- 0.25 cup Brown sugar
- 0.5 tsp Cinnamon – or more to taste
- Pinch of salt
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Preheat oven to 350 F.
- Line a large baking sheet with paper.
- In a sauce pan, bring syrup, sugar, coconut oil and cinnamon to a slow boil. Remove from heat and allow to slightly cool.
- Pour oats, nuts, quinoa, and berries in a bowl and toss
- Pour syrup over oat mix and toss until well coated. If you have plastic gloves, use them to work the syrup over all the oats.
- Spread granola evenly around a baking sheet. You can either form bars or make a large cookie that you cut when taken out of the oven. I like to let it cool and then break it into random pieces.
- Bake ~25 mins until golden brown. Watch the edges for getting overdone.
- Allow to cool completely.
