Quinoa Cranberry Almond Granola
Ingredients
- 1 cup lightly packed brown sugar
- 1/3 cup water
- 4 cups old-fashioned rolled oats
- 2 cups uncooked quinoa
- 2 cups sweetened shredded coconut
- 1/2 cup roasted and unsalted sunflower seeds
- 1 1/2 cups chopped almonds
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/3 cup canola oil
- 2 1/2 teaspoons vanilla extract
- 1 cup sweetened dried cranberries
Preparation
Adult
Preheat the oven to 350°F
In a small saucepan, combine the brown sugar and water and cook over medium-high heat, stirring constantly, until the sugar is completely dissolved and the mixture comes to a boil (about 3 minutes)
Remove the saucepan from the heat and let the syrup cool slightly
Pour the syrup over the oat mixture
Bake, stirring every 10 minutes with a spatula, until the mixture turns a nice even, golden brown, about 45 to 55 minutes
Watch granola carefully because coconut burns easily
Remove the granola from the oven and cool, stirring occasionally
Kid
In a large bowl, toss the oats with the quinoa, coconut, sunflower seeds, almonds, cinnamon, nutmeg, and salt
Add dried cranberries when granola is cool, and store in an airtight container
Together
Add the canola oil and vanilla to the brown sugar syrup and whisk well
Mix well with a rubber spatula or your hands until thoroughly combined
Transfer the oat mixture to a baking sheet and pat it down to an even layer; it will be thick but shouldn’t rise above the rim of the baking sheet
