On a whim, I purchased a box of quinoa flakes, not knowing what I would do with them or what to expect taste-wise. I’m happy to say that this was a great leap of faith, and worth the risk. My first discovery is that it makes a great substitute for oats in granola.
Quinoa flakes are very light and crispy when baked in the granola, and they’re gluten-free! And just in case you didn’t know, they’re a seed, and a great source of protein. The package has a recipe for hot cereal, however I’m thinking “oatmeal” cookies might be great with quinoa flakes.
I have a feeling you’ll love this mix, especially if you love crunchy granola. I’ve been snacking on this granola for several days, and it is definitely sweet and crunchy, and goes great with yogurt and milk (I’ve had it with almond milk). If you want to lower the sweetness level, you could take the amount of maple syrup down to 1/3 or a 1/4 of a cup, and still have crunchy granola.
I didn’t add vanilla to this recipe, and it didn’t seem to need it, in my humble opinion. I do use a good quality maple syrup (Grade B) that has lots of flavor, so that might have something to do with it. If you like that extra taste of vanilla, add 1/2 teaspoon of vanilla to the cooked liquid mixture before adding the dry ingredients and baking.
Oh, and feel free to swap out the nuts and dried fruit I use with your favorites. If you like your granola a bit finer, place the nuts in a blender or food processor for a quick whirl to chop them up into finer pieces.
Quinoa GranolaUpdate: I now save the dried fruit from the baking process and add it into the cooked granola so that the fruit stays soft, rather than baking and becoming hard. You can do it either way, I just wanted to let you know there’s another way. Enjoy!
- 1/2 cup of maple syrup (or honey)
- 1/2 teaspoon of salt
- 1 teaspoon of oil
- 1 cup of quinoa flakes
- 1/2 cup of raw pepitas (pumpkin seeds)
- 1/2 cup of dried cranberries
- 1/2 cup of raw almonds
- 1/2 cup of raw hazelnuts
- 1/2 cup of yellow raisins
- In a large saucepan (that can hold all the granola later on), add the maple syrup, salt, and oil, and bring to a low boil. Stir occasionally.
- Preheat your oven to 325°F/165°C.
- After about 5 minutes of a steady, low boil, turn the heat off, and let the syrup cool for a moment.
- Add all the dry ingredients, except for the dried fruit, to the saucepan and mix well until all the dry stuff is coated well.
- Place a piece of parchment paper or a non-stick pad on a cookie sheet. Spread the granola out across the cookie sheet.
- Bake for about 15
20minutes, or until it is starting to brown just a bit.
- Cool for about 15 minutes.
- Stir in the dried fruit.
- Store in a sealed container.