I love making granola because the possibilities are endless. I also love eating granola – especially the way granola pairs with my favorite breakfast, yogurt. This granola is perfect for yogurt because it is super crunchy. It is also really good by its self, which I determined from all the little bites I had each time I passed the jar in the kitchen.
Because seeds are the beginning of a future plant and need to have everything that plant needs to survive, they are packed with excellent nutrients. This granola is full of protein, antioxidants, fiber, healthy fats, B vitamins, and many more. Sounds like a wonderful way to start the day.
- 1 cup rolled oats
- 1/2 cup uncooked quinoa
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 2 tablespoons chia seeds
- 2 tablespoons sesame seeds
- 1 tablespoon ground flax seed
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 2 tablespoons coconut oil, melted
- Preheat oven to 300°F.
- In a large bowl, mix together oats, quinoa, pumpkin seeds, sunflower seeds, chia seeds, sesame seeds, ground flax seed, cinnamon, and salt (dry ingredients). Add the maple syrup and coconut oil; stir until combined.
- Spread granola on a rimmed baking sheet. Bake until fragrant and brown, about 30 minutes, stirring once.
- Let granola cool undisturbed on the baking sheet before moving it to a sealed container.