I have had many requests for more breakfast items, and I have been working on granola bars and the perfect breakfast cookie. I hope to get both of those items finalized pretty soon. I love granola. It is a great breakfast or snack. It is full of great protein and fiber from the gluten free oats, nuts, flax seeds, hemp seeds, chia seeds. There is a little sweetness from the dried fruit and maple syrup, but it’s not very sweet at all. Just a hint of sweetness and spice from the cinnamon. I used to make granola for my family, and my dad just loved it. This is based on that recipe, the only difference is that I added flax, chia, and hemp seeds. You can add any type of nuts, seeds, dried fruits, or even vegan dark chocolate chips. This is a great recipe to have in your rotation.
5 cups gluten free rolled oats (I used Trader Joe’s)
2 cups dry quinoa (I used Trader Joe’s tricolor quinoa)
1/4 cup flax seeds
1/4 cup hemp seeds
1/4 cup chia seeds
2 cups nuts (I used walnuts and almonds)
3 teaspoons cinnamon, divided
1/4 cup coconut oil
1/4 cup maple syrup or agave
1/4 cup fruit juice
2 cups dried fruit ( I used cranberries and raisins)
Preheat oven to 300 degrees. Line two sheet pans with parchment paper.
In a large mixing bowl add: oats, quinoa, seeds, nuts, and 2 teaspoons cinnamon.
Add oil, maple syrup (or agave), 1 teaspoon cinnamon, and fruit juice in a small saucepan. Simmer on medium-high heat.
Take off the heat right before it comes to a boil.
Pour on top of the oat mixture.
Stir well with a wooden spoon.
Pour evenly on the prepared sheet pans.
Smooth mixture with a wooden spoon until both pans are pretty even.
Bake for 20-25 minutes. Check pan after about 10 minutes. Stir granola and turn the pans, so they can cook evenly.
Take out of oven and let sit in pans for 5 minutes.
Add the dried fruit and stir. Let cool completely.
Store in airtight containers in a dry cool place or in the refrigerator. This recipe yields about 9 cups.
It will stay nicely in the freezer.