Granola is a great vehicle for different types of whole grains! The addition of quinoa offers a hearty dose of protein. If coconut sugar is unavailable, brown sugar will work in a pinch.
If you love the spiciness of ginger, add 4 TBSP chopped crystallized ginger after granola is done baking.
- 2 cups old fashioned oats (use Certified Gluten Free oats for granola to be Gluten Free)
- 1/2 cup millet
- 1/2 cup quinoa, rinsed in a strainer until foaminess is gone
- 1/2 cup pepitas
- 1/2 cup sunflower seeds
- 1 cup flaked, unsweetened coconut
- 3/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp kosher salt
- 1/4 cup coconut sugar
- 1/4 cup pure maple syrup (Grade B is fine)
- 1/4 cup neutral oil such as grapeseed or canola
- 1 ripe banana, peeled
- Preheat oven to 250 degrees F
- In a large mixing bowl, combine the oats, millet, quinoa, pepitas, sunflower seeds, coconut flakes, cinnamon, ginger, cardamom and salt.
- Add the coconut sugar, maple syrup, oil and banana to a blender. Blend on high speed until mixture is well blended. Pour banana mixture over the oat mixture and stir to evenly coat the oats with the liquid.
- Line a baking sheet with a silicone mat or parchment paper. Spread granola evenly across pan and bake for 1 hour to 1 hour and 15 minutes. I usually bake it for about an hour and 5 to 10 minutes. Be sure to stir granola every 15 minutes. After the first hour, watch granola carefully so that it doesn't brown too much. If the coconut flakes are getting too brown, remove granola from oven. Granola will will get crunchier as it cools.