Granola is loaded with fiber, protein, healthy fats and essential vitamins and minerals. The aroma of nutmeg completes this granola and adds warmth to each spoon.
By Lail Hossain
Crunchy, flavorful and with a hint of sweetness, this granola is brimming with rolled oats, quinoa, almonds, coconut, pine nuts, sesame seeds, flax seeds, and dried fruits. We can’t help but start eating the granola in the morning even before the coffee maker finishes brewing. The granola taste fabulous over yogurt or milk. Keeps for up to two weeks stored in an airtight container at room temperature. Store in refrigerator if you would like to keep longer.
- 2 cups oats
- 1 cup cooked quinoa
- ½ cup almonds
- ½ cup desiccated coconut (unsweetened)
- ¼ cup pine nuts
- ¼ cup sesame seeds
- 1 tablespoon flax seeds (powdered)
- 6 tablespoons butter
- ½ cup maple syrup
- ¼ cup honey
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup dried fruits (dried apricot, cranberry, papaya, etc. cut into small pieces)
- Preheat oven to 315 degrees Fahrenheit. Line two large baking sheets with parchment paper.
- In a large bowl, combine oats, cooked quinoa, almonds, coconut, pine nuts and sesame seeds. Add the powdered flaxseed.
- Melt butter in a small pan.
- Add maple syrup, honey, salt and freshly ground nutmeg.
- Pour the maple mixture evenly over oats mixture. Toss well to ensure everything is mixed well.
- Evenly distribute granola onto the prepared baking sheets.
- Bake for 30-35 minutes. Rotate baking trays and toss granola every 10 minutes for even baking.
- Remove baking sheets out of oven to allow granola to completely cool.
- Add the dry fruits.
- Instead of baking, heat up a large pan on medium heat.
- Pour the mixture into the pan, dry roast about 8-10 minutes. Stirring frequently to make sure the mixture is toasted evenly.