Crunchy Quinoa Granola

I have never thought of putting raw quinoa into a granola until I read a granola recipe on Food And Whine. What a revelation it was. I basically copied the recipe and just made slight changes (when I didn't have the ingredients ready on hand). The toasted quinoa in the granola is the most amazing thing. It gives a lovely crunch to it. The taste of applesauce gives it a lovely fruity flavor without being overbearing. For the first time, I didn't feel the need to add dried fruit as I didn't want to destroy the flavor of the grains. A perfect combination of various crunches, bites, and flavors. On top of that, it can't get much healthier than this: whole grains, nuts, seeds, low fat altogether. Thanks Megan, for this recipe.
Now that I got into the very small grains in the granola, I might as well try millet the next time. 
I am on holiday in Germany as I am writing this, and my homemade granola box had to stay behind. I'll survive it, I guess, just...... Being in my home country makes up for it.


(Print Recipe)

3 cups old-fashioned rolled oats
1/2 cup dry quinoa
1/4 cup flaxseeds
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/2 cup chopped almonds

1/2 cup applesauce
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons agave syrup
2 tablespoons blackstrap molasses
Preheat oven to 150C. 

Combine all dry ingredients in a large bowl. Mix well.
In a small bowl stir together all wet ingredients. Pour over the dry ingredients and stir until well coated. Spread the granola on a baking sheet and bake for 30 minutes. Turn it over every 10 minutes or so to provide even toasting. Let cool completely. Keep in airtight container.

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