Ingredients
Scale
- 2 cups (180g) Bob’s Red Mill Gluten Free Rolled Oats
- 1 cup (170g) Bob’s Red Mill Organic Quinoa, uncooked
- ¾ cup sliced almonds
- ¾ cup pecans, roughly chopped
- 2 tablespoons chia seeds
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
- ⅓ cup coconut oil
- ⅓ cup maple syrup
- ⅓ cup dried cranberries
Instructions
- Preheat the oven to 325ºF and line a baking sheet (or 2, if they’re smaller) with parchment paper.
- In a large bowl, mix together the rolled oats, uncooked quinoa, sliced almonds, pecans, and chia seeds.
- In a separate bowl, whisk together the maple syrup, coconut oil, cinnamon and kosher salt.
- Pour the wet ingredients over the dry and stir until all the dry ingredients are coated. Spread the granola mixture into an even layer on the prepared baking sheet(s).
- Bake for 40 minutes to an hour, turning the pan halfway through and mixing gently to ensure it doesn’t burn.
- Remove from the oven and press down slightly to help form clusters, and then let cool completely without disturbing to help the clumps form. Toss in the dried cranberries.
- Store in a sealed container or bag at room temperature for about a month.
Nutrition
- Calories: 156
- Sugar: 5
- Fat: 9
- Carbohydrates: 16
- Protein: 4
Keywords: quinoa, granola, gluten-free, vegan