Maple Almond Quinoa Granola

Since everyone loved the first Quinoa Granola recipe so much (my real family and blog family) I decided to make more with a different flavor.  This one came out barely sweet with a hint of vanilla.  It’s perfect for topping yogurt or fruit with, but good enough to eat straight out of the jar.

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You can taste the protein powder in this version a little more because I added more, so if that isn’t your thing I’d recommend scaling down a bit.  This one got rave reviews just like the last one though so I think it’s really good as is. If your worried about using uncooked quinoa, don’t be!  It gets slightly toasted in the oven and adds the best toasty flavor and crunch to this granola.  I love when granola clumps like this into clusters, mostly so that I can pick up the clusters and eat them as is. I am definitely guilty of eating this granola straight out of the jar almost every night.  Thats okay though because unlike store bought granola this homemade version is higher in protein and lower in added sugar and fat.  Recently, I’ve fallen in love with making the quinoa version of granola because it’s so incredibly easy to make.  Granola can be made on the stovetop or baked in the oven but some recipes require an hour cooking time or more.  This version is made in under 30 minutes and yields a toasty crunchy product that is better than any box you could buy at the store.

Ingredients:

• 3 cups Old Fashion Rolled Oats
• ½ cup Quinoa (rinsed, uncooked)
• ¾ cup Sliced Almonds
• ¾ scoop Vanilla Whey Protein Powder
• 5T Walden Farms Pancake Syrup or use more real syrup, agave, honey etc.
• 2T Maple Syrup (or more if you like it sweeter)
• 2T Unsweetened Vanilla Almond Milk (or other milk)
• 2T Almond Butter
• 2T Coconut Oil
• 1tsp vanilla extract
• 1 tsp cinnamon
• 1 cup raisins (or other dried fruit)

Directions:

1. Preheat oven to 325F, prepare a large baking sheet by spraying with cooking spray (you can lay down parchment paper for easier clean up if desired)
2. Combine first 4 ingredients in large bowl
3. Combine remaining ingredients (except raisins) in another bowl and whisk together well
4. Add wet ingredients to dry and mix until well combined (if all the protein powder is not dissolved add milk one tablespoon at a time until none is left dry)
5. Spread out evenly across baking sheet.  Bake for 20-25 minutes turning half way through.  It will be done when slightly golden brown, but it won’t get crunchy till completely cool.

Once cool add desired dried fruit and store in air tight container.