Vanilla Granola with Quinoa and Chia Seeds

Every morning, my husband and I wake up a little early to chat over coffee and breakfast before heading off to work (… though since this weekend it has mostly been leftover Easter candy for breakfast. Chocolate and coffee are just meant to be consumed together.)

A few mornings ago we were working on finishing the last of some yogurt that was on the cusp of spoiling, and as we lamented the lack of granola in the cupboard, it hit me: hippie that I am, why haven’t I ever made my own homemade granola?!?!

As it turns out, all these years of store-bought granola have been a terrible mistake – sure, those boxed granolas share quite a few ingredients with what I made at home, and they look kind of similar, but there simply isn’t any comparison, homemade wins out in every way.

Truth be told, when I set out to make this granola, I didn’t really have a plan. I had a few ideas about what should probably go into it, but I hadn’t done any special shopping, and I had no clue what my ratios should be. I just opened the cupboard, took out stuff that seemed granola-y, and got started.

Call it beginners luck, but this stuff is amazing! It’s crunchy, nutty, and sweet just like the boxed stuff, but with great nutrient-rich, ingredients you just won’t find all in one box. Plus, the house smells simply fantastic while it bakes.

I’m in love, and cannot wait to try more flavor combinations. Think of all the dried fruit that would be great in something like this. Or cinnamon? Almonds and almond extract? Surely there’s a way to work chocolate into this, too…..I’ll be trying this again, and of course I’ll keep you guys posted on what I come up with. 😀

Vanilla Granola with Quinoa and Chia Seeds

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Ingredients

• 1 cup rolled oats
• 1/2 cups steel-cut oats
• 1/3 cups quinoa (uncooked)
• 1/8 cups chia seeds
• 1/2 cups walnuts (roughly chopped)
• 1/8 cups peanuts (unsalted)
• 1/4 cups coconut (flaked, unsweetened)
• 1/4 cups dried cranberries
• dash salt
• 1/8 cups vanilla extract
• 1/4 cups maple syrup
• 1/4 cups avocado oil
• 1/8 cups dark brown sugar (optional)

Directions

In a large bowl, mix together oats, quinoa, chia seeds, nuts, coconut, cranberries and salt until evenly distributed. Add the remaining ingredients and stir until all dry ingredients are well coated. Line a jelly roll pan with parchment paper. Spread the mixture evenly over the pan, pressing down slightly. Bake at 300 for 40-60 minutes or until golden, stirring occasionally to allow for even toasting. Allow to cool completely, then break up any large chunks (to your preference) and transfer to an airtight container.

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Avocado-Strawberry-Quinoa Salad Jalapeño Egg Salad Lemon-Strawberry Coffee Cake Vegetarian Mexican Salad (or Cowboy Caviar Dip)