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

2 comments:

  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!
    Claudia

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

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