This bag of quinoa was sitting in my pantry for like a month. I had to use it for something. I suppose it could’ve been used for my alternative to oats…
Buuuuuuuuuut no. It became granola. It became sweet, crunchy, slightly salty, super hella’ healthy (I don’t know where that came from) granola.
And my friends tried some and loved it! Woo hoo! Usually, my on-the-go lunches and dinners raise their intrigued eyebrows and turn off their taste-buds for vegan/vegetarian food, but not this time. This time – they insisted I take the Tupperware container away, afraid they’d finish it all.
This weekend, my bible study girls and I and the rest of the women of Cru went camping for a little weekend-getaway. We pitched our tents outside a beautiful home in Santa Ynez, not far from Solvang, a.k.a the cutest town ever.
As far as food goes, we were responsible for lunch and dinner on Saturday, and any/all snacks in between. Naturally, I brought pistachios, apples, rice cakes, peanut butter, carrots, and, um, wait – I forgot…
OH YEAH, I BROUGHT GRANOLA.
But wait, there’s more to the story. As we packed up this morning – scratch that – as they (my bible study girls) packed up, I kind of stood there and munched on my granola. I’m not exactly sure how this happened, but I guess my hand just let go of the container, allowing it to fall face-first onto the nice, cold, wet grass.
Sweet. Bye bye, granola. You were fantastic.
That being said, you guys should make it! Except make sure you’re fully awake and in control of your hands so that you don’t totally drop all of it for birds/squirrels/dogs/horses/whatever other animal craves gluten-free vegan low-carb granola.
You’re welcome, little creatures.
Stay hungry, my friends.
Makes about 5 cups
1 1/4 cups uncooked quinoa
1 1/2 cup brown rice krisps
1 1/4 cup gluten-free rolled oats
1/3 cup almonds, roughly chopped
1 cup shredded unsweetened coconut
1/3 cup roasted pepitas
1/4 cup coconut oil, melted and cooled
1/3 cup unsweetened applesauce
½ cup + 2 tbsp. agave or maple syrup
½ tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cloves
¼ tsp. ginger
a little sea salt
coconut oil, for greasing the baking sheet
1. Preheat oven to 350 degrees F and line a baking sheet with aluminum foil and coconut oil. Set aside
2. In a large bowl, combine the first six ingredients and add the spices. Stir to combine.
3. Whisk the agave or maple syrup, applesauce, and coconut oil in a smaller bowl until well mixed. Pour the wet ingredients into the dry and stir until everything is coated with the wet ingredients.
4. Spread the granola onto a baking sheet and bake for 15 minutes. Stir and then bake an additional 8-10 minutes. Take out the baking sheets when the granola is golden brown.
5. Let it cool completely – it should be crispy.
6. Store in an airtight container and enjoy!