Monday, November 23, 2015

SRC: Homemade (Gluten Free) Granola with Quinoa

Granola is one of my favorite snacks to have on hand at all times.  It's a delicious and healthy snack and a cinch to assemble.  However, with my schedule the past several months I honestly can't tell you the last time I made a batch of granola.  So, I decided to change that thanks to this month's Secret Recipe Club exchange.

While looking through this moth's assignment, Without Adornment, I came across several tantalizing recipes.  {Vegan} Pumpkin cinnamon buns, eggnog french toast{Vegan} apple rhubarb galettegrilled apple pie and ooey gooey single serve brownie, just to name a few.  All of these had my mouth watering, but when I came across a recipe for a simple homemade granola I knew that is what I was making.

This granola is gluten free, but if you don't have a gluten intolerance you can simply use regular rolled oats.  Along with oats, some bran, coconut flakes, almonds, quinoa and salt are added to the mix.  This granola is then tossed in a mixture of honey and applesauce to add sweetness and flavor.  It's baked for a few minutes and then cooled.  That's it!

This granola is pretty basic, but strays from the norm just a bit with the addition of quinoa.  Along with the added health benefits the quinoa adds another nice layer of texture to the mix.
Homemade Granola with Quinoa

4 Cups (gluten free) rolled oats
1/2 Cup rice bran
1 Cup shredded coconut flakes
1 Cup almonds, roughly chopped
1/2 Cup quinoa flakes
1/4 Tsp salt
1/3 Cup coconut oil, melted if it's solid
2/3 Cup honey
4-5 Tbsp applesauce


Preheat oven to 300.

Combine oats, bran, coconut, almonds, salt and quinoa and stir to combine.  Pour coconut oil, honey and applesauce over the dry ingredients and stir to coat.  Add more honey and/or applesauce if you'd like it sweeter.

Divide mixture between two rimmed baking sheets and spread in an even layer.  Place in preheated oven and bake for 15 minutes, remove from oven and toss with a spatula and return pans to the oven and bake for another 10 minutes.

Remove from oven and place pans on a cooling rack and allow to cool for 5 to 10 minutes, toss to loosen and allow to set another 5-10 minutes.  Once the mixture is cooled store in an airtight container or zip top bag.

Enjoy by the handful, over yogurt, or in cereal.

Recipe source: barely adapted from Without Adornment


Karen S Booth said...

A really lovely recipe and as a big fan of Quinoa, this would be a wonderful recipe for me to make for breakfast too! Karen

SallyBR said...

Quinoa is such a nice addition to granola, I've seen some recipes around but haven't made any yet

love it!

Karen Kerr said...

That sounds delicious! I think I'd have a hard time not eating it all!

Anonymous said...

Your granola looks so good! I'm glad that you liked it! I should really make some again! :)

Take care!

Emily said...

I make a batch of homemade granola every week. Perfect breakfast and snack when you are busy. This recipe is a great pick for SRC.

Wendy Klik said...

I have never thought to use quinoa in granola. Genius!

Tara said...

Yum! This looks delicious. I have yet to make my own granola. This looks like a great place to start.

Erin said...

I recently made granola bars with quinoa and I think I need to retry because they weren't my favorite. I think I added too much quinoa or I should try to hunt down these flakes you speak of.

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