This simple granola mixes oats, quinoa, and seeds. It gets sweet from maple syrup and tasty freeze‑dried mango and raspberries. Serve it with yogurt or milk for a quick breakfast or snack.
Active time: 5 minutes | Total time: 30 minutes
Quinoa‑Oat Granola With Fruit and Seeds
Ingredients
- 2½ cups rolled oats
- ½ cup pumpkin seeds
- ½ cup hulled sunflower seeds
- ⅓ cup uncooked quinoa
- ¼ cup hemp seed hearts
- ¼ cup unsweetened shredded coconut
- 1 tsp cinnamon
- ¼ tsp salt
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ½ cup freeze‑dried mango, chopped
- ½ cup freeze‑dried raspberries, crushed
Directions
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
- In a big bowl, mix the oats, pumpkin seeds, sunflower seeds, quinoa, hemp seeds, coconut, cinnamon, and salt.
- In a separate cup, stir together melted coconut oil, maple syrup, and vanilla. Pour this over the dry mix and stir until everything is coated.
- Spread the mixture on the prepared sheet. Press it down a little so it forms clumps.
- Bake for about 25 minutes, turning the pan once, until the granola is lightly golden.
- Take the pan out and let it cool a few minutes. Then sprinkle the mango and raspberries over the warm granola and stir gently.
- Allow the granola to cool completely before storing it in an airtight container. It keeps for up to one week.
Serves: 10 (½‑cup portions)
Nutrition (per ½‑cup serving)
Calories: 289 | Total Fat: 17 g | Saturated Fat: 7 g | Sodium: 97 mg | Carbs: 29 g | Fiber: 5 g | Sugar: 8 g | Protein: 8 g
Potassium: 309 mg | Iron: 13 % DV | Calcium: 4 % DV