This is the healthiest granola I’ve ever made. Usually when I eat granola I have this foreboding in the back of my mind that I’m just eating junky boxed cereal with a better PR profile. Probably over-dramatic. But we all need to admit that granola is so good because of that wonderful trifecta: fat, sugar, and carbs. This recipe is an improvement! And it’s really delicious. I’ve eaten it everyday this week. It’s also gluten-free and a 1/2 cup serving has 4 grams fiber and 5 grams of protein.
Make it. It will make your kitchen smell wonderful and your meals more tasty.
GLUTEN-FREE QUINOA GRANOLA
*Adapted from this recipe*
2 cups quick-cooking gluten-free oats (Not instant! You can use old-fashioned oats, but I like the extra crunchy/clumpy texture quick-cooking oats bring to this granola)
½ cup chopped nuts (I used pecans)
½ cup uncooked quinoa
3 Tbsp. ground flax
½ tsp. sea salt
½ tsp. cinnamon
¼ cup applesauce
¼ cup maple syrup
3 Tbsp. nut butter
½ tsp. almond extract
Stir dry ingredients together in a large bowl. Stir wet ingredients together in a small, microwave-safe bowl. Microwave for about 2 minutes, or until nut butter is melted. Whisk wet ingredients together to combine, then stir into dry ingredients until mixture is clumpy and well-combined.
Bake on a parchment-lined baking sheet at 325 F for about 25 minutes, stirring if necessary to prevent excessive browning (stir less if you want chunkier granola). Let cool on pan and then store in an airtight container or plastic bag.