I was born and raised a meat eater. And not just meat, but dairy and really all animal byproducts.. and I’m not here to say that is a bad thing, but one too many Netflix documentaries have got me rethinking what I’m eating and I’m on a temporary vegan kick to help rein in my eating habits.

That being said, breakfast was on top of the “what in the heck am I gonna eat” list for a few reasons.. one, it’s the first meal of the day, and second, I literally eat two eggs for breakfast every single day which created a large empty space ti be filled. Enter this granola. It’s delicious, nutritionally sound, and makes a great snack or topper to your favorite foods. Trust me, I’m not saying let’s live off granola alone, but finding things that will make this two week trial a success is important. Any vegan reader out there want to give me some tips?

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Maple Almond Quinoa Granola {Gluten Free & Vegan}

Quick, easy & healthy – this gluten free, vegan granola checks all the boxes!

Ingredients

  • 2 cups rolled oats, gluten free
  • 1 cup quinoa, uncooked
  • 1 cup sliced almonds
  • 1 cup coconut flakes, unsweetened
  • 1/2 cup cocoa nibs
  • 1/4 cup chia seeds
  • 1 heaping teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 cup coconut oil
  • 1/2 cup pure maple syrup
  • 1 cup dried red tart cherries, unsweetened
  • Optional: dark chocolate chips

Instructions

  1. Preheat your oven to 350ºF. Line a large cookie sheet with parchment paper or very lightly grease with coconut oil (alternately, use two small cookie sheets).
  2. In a large bowl mix together the oats, quinoa, almonds, coconut flakes, cocoa nibs, chia seeds, cinnamon and salt then set aside.
  3. In small bowl whisk together melted coconut oil and maple syrup until combined.
  4. Pour maple syrup mixture over oat mixture and stir until well coated.
  5. Spread granola mixture onto prepared baking sheet and place in preheated oven. Bake for ~40-50 minutes until lightly browned, lightly stirring mixture half way through cooking time.
  6. When nicely toasted remove from oven and toss in dried cherries, press mixture down lightly to help clusters to form.
  7. Allow to cool completely, adding chocolate chips once cooled if desired. Store in air tight container or bag at room temperature for up to a month.

Source: See Brooke Cook Original

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