As the snow falls gently outside, I’m inside making some warm and nutty granola. A wonderful ginger and coconut aroma has wafted upstairs and I hear “mom, it smells so good”! Serve this crunchy granola over yogurt with a smattering of fresh berries, over ricotta cheese with a drizzle of maple syrup or fill a bowl and enjoy with milk. This granola is easy to make and would be a lovely gift too.
- 3/4 cup rolled oats
- 1/2 cup quinoa, rinsed and drained
- 1/3 cup pumpkin seeds (pepitas)
- 1/3 cup sliced almonds
- 1/3 cup sweetened shredded coconut (I used unsweetened)
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 cup applesauce
- 1/4 cup honey
- 2 tablespoons coconut oil
- 1/4 cup dried cranberries, halved dried cherries and/or crystalized ginger-finely chopped (all optional)
Preheat the oven to 325 degrees. In a medium bowl, combine the oats, quinoa, pumpkin seeds, almonds, coconut, brown sugar, cinnamon, ground ginger and salt. In a small bowl, whisk the applesauce with the honey and coconut oil. Add the applesauce mixture to the dry ingredients and toss to coat. Scatter the granola in a even layer on a parchment lined baking sheet and bake for 30 minutes. Stir occasionally, until the granola is golden and crisp. Let it cool completely. Transfer the granola to a bowl and stir in the cranberries, cherries and ginger if using.
Source: Food and Wine
Do you use raw quinoa?
Katherine Steiger Sent from my iPhone
Yes, it toasts in the oven.
Looks delicious and healthy!
Pam, This looks so yummy! When is your cookbook coming out? Hope you and family are staying warm and content. xxo carolyn