Recipe
Breakfast
Quinoa Crunch Granola
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 13
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. uncooked quinoa, rinsed and well drained | ||
| ½ c. raw pumpkin seeds | ||
| ½ c. sliced almonds | ||
| ¼ c. whole flaxseed | ||
| ¼ c. pure maple syrup | ||
| 2 tbsp. canola oil | ||
| 1 tsp. ground cinnamon | ||
| ½ tsp. coarse sea salt | ||
| ¼ c. chopped dried cherries | ||
| ¼ c. chopped dried apricots | ||
| ¼ c. dried cranberries |
Directions
- Preheat oven to 350 degrees.
- In a large bowl, combine quinoa, pumpkin seeds, almonds and flaxseed.
- In a small bowl, combine maple syrup, oil, cinnamon and salt. Pour over quinoa mixture. Spread on a 15-by-10-by-1-inch baking sheet.
- Bake, uncovered, for 20 minutes or until golden, stirring twice. Stir cherries, apricots and cranberries into granola and let cool completely. Store in an airtight container.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 5mg
- Sodium: 230mg
- Total Carbohydrates: 27g
- Protein: 7g
Daily Values
0%
Vitamin A 130%
0%
Vitamin C 2%
0%
Iron 6%
0%
Calcium 10%
Recipe Source:
adapted from www.simplynourishedliving.com.