melted coconut oil, or olive oil
Brazil nuts, finely chopped
goji berries or dried cranberries
dried golden berries or golden raisins
- POSITION racks in top and bottom thirds of oven. Preheat to 300F. Line 2 large baking sheets with parchment.
- WHISK oil with maple syrup and salt in a large bowl. Stir in quinoa, spelt, hemp hearts, pepitas, Brazil nuts, flaxseeds and chia seeds. Spread on baking sheets.
- BAKE in top and bottom thirds of oven until golden, stirring and switching sheets halfway, 20 to 25 min. Cool completely, then stir in goji berries and golden raisins. Store in an airtight container for up to 2 weeks. (Single serving = 1/2 cup.)
Protein 10 g
Carbohydrates 24 g
Fat 18 g
Fibre 5 g
Sodium 62 mg
Breakfast from your slow cooker: slow-toasted granola recipe