I’m normally a traditionalist when it comes to granola. Give me some oats, nuts, dried fruit, and maybe a handful or two of coconut, and I’m sold. Like our first homemade granola recipe – It’s just delicious!
But here’s the thing – the 8 day holiday of Passover begins tonight. This means no leavened bread for EIGHT whole days! Think eight days without bread products, pasta, rice, and most grains…except for quinoa!
You all know we LOVE our quinoa. And in this granola, it adds an extra protein boost and added crunch to the typical morning cereal.
And you don’t need to celebrate passover to enjoy this breakfast treat. Loaded with nuts and dried fruit and sweetened with maple syrup and cinnamon, it is delicious served over yogurt for a snack or in your cereal bowl with milk.
Any nut, seed, or dried fruit would be absolutely delicious in this granola. So jazz up your usual breakfast granola with this crunchy and sweet treat!
Adapted From NaturallyElla
- 3/4 cups quinoa (raw)
- 1/2 cup cashews (chopped)
- 1/2 cup pecans (chopped)
- 1/4 cup unsweetened, shredded coconut
- 1 1/2 Tsp cinnamon
- 1/4 Tsp salt
- 1/4 cup maple syrup
- 1 egg white
- 1/4 cup dried cranberries
- 1/4 cup dried apricots (chopped)
You can substitute the nuts and dried fruit for any kind you like. Pumpkin seeds, almonds, walnuts, raisins, and figs would all be great in this recipe. This granola is delicious sprinkled on top of yogurt, eaten with some cold milk, or simply eaten dry by the handful!
||Preheat oven to 325 degrees. In a large bowl, mix together quinoa, pecans, cashews, coconut, cinnamon, salt, maple syrup, and egg white. |
||Spread out evenly on a parchment lined baking sheet and bake for about 25 minutes. Remove from oven and toss with dried apricots and cranberries. |