Friday, March 16, 2012

Homemade Granola

My favorite breakfast ~ homemade Viili yogurt with homemade granola...yum.
Best granola that I've ever made......this was inspired by Hungry Hungry Hippy. I guess the only difference is the absence of buckwheat in my granola. I also substituted figs as I was out of raisins. On a whim I had picked up some figs the last time I was at Trader Joes. Other than Fig Newtons, which I love, I had never eaten a fig. I was searching for some dried fruit that wasn't saturated with sugar. The only thing in my figs was figs. Just as it should be. I was a little apprehensive as it resembled a prune (which I've also grown to like but it took awhile). I was surprised to find that I LOVE figs.

1 c. Oats
2 T. Chia Seeds
1/3 c. Red Quinoa
1/4 c. Shredded Coconut
1.4 c. Craisins
1/4 c. Figs
3/4 c. Almonds
1/4 c. Pecans
1/4 c. sunflower seeds
1/4 c. pumpkin seeds
2 t. Cinnamon
1/2 c. Coconut Oil (melted)
1/2 c. Maple Syrup
 The kiddo helped me stir up the ingredients. Once the dry ingredients were well mixed with the wet ingredients we spread the mixture onto a pan and baked at 225 for one hour.
Almost two quarts of granola.....I may have been able to fill that second jar if I hadn't been so busy snacking on the cooling granola!
As soon as the granola is cooled, get it in a jar/container. If it is left on the counter all day your granola will magically disappear. It's that good. Yesterday I caught myself sneaking into the kitchen, opening my jar of granola and tipping the jar into my mouth. Don't tell the kids that I was eating from the container.

Shared on Food Renegade's Fight Back Friday


  1. Do you soak or cook the quinoa first? Without doing so, is it too crunchy? Thanks for the help! The recipe sounds great...I love quinoa for breakfast!

  2. Claudia, no I don't soak or cook the quinoa (other than the baking of the granola part). It's crunchy but good nuts but not so crunchy that it seems you may chip a tooth! ;)