Most commercial granola is loaded with refined sugars, but this DIY version has only 5g of added sugar per serving. This easy, homemade granola using oats and quinoa relies on the natural sweetness of maple syrup and freeze-dried fruit. Look for freeze dried berries and mangoes where coconut chips and dried fruit are sold and be sure to tightly seal the bag after opening or the fruit becomes soft instead of crispy. Serve the granola with Greek yogurt and fresh fruit.
Quinoa-Oat Granola With Fruit and Seeds
- 2 1/2 cups (250g) rolled oats
- 1/2 cup (75g) pumpkin seeds (pepitas)
- 1/2 cup (60g) sunflower seeds (hulled)
- 1/3 cup (57g) uncooked quinoa
- 1/4 cup (45g) hemp seed hearts
- 1/4 cup (25g) unsweetened shredded coconut
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup (59ml) coconut oil, melted
- 1/4 cup (59ml) maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup (20g) freeze-dried mango, broken into small pieces
- 1/2 cup (15g) freeze-dried raspberries, coarsely crushed
Preheat oven to 350°F (177°C). Line a rimmed baking sheet with parchment paper and set aside.
In a large bowl, combine oats, pumpkin seeds, sunflower seeds, quinoa, hemp seeds, cinnamon and salt. In a measuring cup, combine coconut oil, maple syrup and vanilla. Stir into oat mixture and spread evenly in the prepared pan, pressing down with a spatula — this encourages the granola to form clusters.
Bake, rotating pan once, until light golden brown, 25 minutes. Let cool slightly and then stir in fruit. Let cool completely and store in an airtight container for up to 1 week.
Serves: 10 | Serving Size: 1/2 cup [50g]
Nutrition (per serving): Calories: 277; Total Fat: 14g; Saturated Fat: 7g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 102mg; Carbohydrate: 32g; Dietary Fiber: 4g; Sugar: 5g; Protein: 8g