I created this recipe so everyone can enjoy the goodness of quinoa, even when they’re crazy busy in the morning. This is smash hit around my house. The only trouble is making enough of it, as it has become a favourite treat! Instead of the overly sweet commercial granola that is full of fat and sugar, I let the dried fruit be the main event. It tastes great on top of stewed apples or yogurt.
1 large ripe banana
2 tablespoons tahini (sesame butter — substitute another nut butter if unavailable)
1/2 teaspoon vanilla extract
2-3 tbsp honey (depending on how sweet you like it)
2 cups rolled quinoa
3/4 cup sliced hazelnuts
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1 tablespoons ground flax seed
1/2 cup cranberries
1/2 cup goji berries
1. Preheat oven to 275 F.
2. Mash the banana in a large bowl with a fork. Add the rest of the wet ingredients, and stir to combine.
3. Add all the dry ingredients, except for the flax seeds, cranberries and goji berries, into the wet mixture. Stir it all together and spread onto a parchment-lined baking sheet.
4. Break up large clumps to ensure even cooking.
5. Bake for 45 minutes to 1 hour or longer if you have a cool oven. Stir every 15 minutes to ensure even browning, until the granola is starting to crisp up and the nuts are getting toasty.
6. Remove the granola from the oven and stir in the flax seeds and dried berries. Allow granola to cool completely on the pan before transferring to an airtight container. It will get crunchy as it cools.
Makes 4 cups (Consider doubling or tripling this recipe!)
Note: If you want to adapt this recipe using cooked regular quinoa, give it a try! I’d use the quinoa slightly drier than usual. The cooking ratio is 1 part quinoa to 1 1/2 parts water. First bring water to a boil, then add grains. Simmer uncovered for 12 minutes until water is absorbed. Fluff with fork and let stand 5 minutes. Yields 3 1/2 cups.