Scott:
Ana:
Alex:
Ingredients
- 3 cups old fashion oats, divided
- 1 cup unsweetened shredded coconut
- 1/2 cup uncooked quinoa
- 1/2 cup almonds, roughly chopped
- 1/2 cup pecans, roughly chopped
- 1 tablespoon chia seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 1/2 cup melted butter
- 1 tablespoon vanilla extract
Steps
1) Preheat your oven to 300°F. Spray a large rimmed baking sheet with non-stick cooking spray and set it aside.
2) Add 1 cup of the oats to your food processor with the blade attachment. Process until the oats are ground into a flour. Transfer the oat flour to a large bowl. Stir in the remaining unprocessed oats, shredded coconut, quinoa, almonds, pecans, chia seeds, cinnamon, cardamom and salt. Set aside.
3) In a separate bowl, mix together the maple syrup, melted coconut oil and vanilla extract. Then pour this mixture over the dry ingredients, stirring until the dry ingredients are moistened and well coated.
4) Transfer the granola to your prepared baking sheet and press it down firmly to flatten it out into an even layer. Bake the granola in your preheated oven for 40 minutes. It should be lightly browned around the edges and smell fragrant when it’s done.
5) Allow the granola to cool completely on the baking sheet. Once cooled, break the granola up into clusters and transfer to an airtight container for storage. This recipe makes approximately 6 cups of granola. It can be stored for up to 2 weeks at room temperature.