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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a recipe based on Skinny Pumpkin Granola over . The smell alone makes your mouth water! I just guessed with the number of servings. It was gone in less than 2 weeks with only me eating it. Ingredients:
1/4 cup quinoa |
1 1/2 cups rolled oats |
1/4 cup ground flax seeds |
1/4 cup sunflower seeds (or other seed) |
1/4 cup pecans, chopped (or other nut) |
1/2 cup raisins (i used big ones) |
1/4 cup honey |
1/4 cup applesauce |
1 teaspoon coconut oil (or other oil) |
1 teaspoon cinnamon |
1/8 teaspoon allspice |
1/8 teaspoon nutmeg |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 150°C.
2. Rinse the quinoa and dry with a paper towel. Place on cookie sheet together with the rolled oats and toast in oven for 10 minutes.
3. Meanwhile, measure out all the dry ingredients into a medium/large bowl.
4. Measure out wet ingredients and spices in another bowl and mix well.
5. Take your oats & quinoa out of the oven and add them to the bowl with the dry ingredients. Turn oven down to 125°C Toss/stir to mix evenly.
6. Add the wet ingredients and stir to evenly coat the mixture.
7. Spread out on the cookie sheet and bake for 20 minutes, or until golden.
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