How do I store leftover granola?

You can store the granola in an airtight container at room temperature for 1-2 weeks, or freeze in a plastic bag for up to 2 months.

What combination of mix-ins work best?

Erin recommends these granola combinations in her book:u003cbr/u003eu003cbr/u003eAlmonds and dried blueberries, plus ¼ teaspoon pure almond extract added in with the vanilla extractu003cbr/u003eu003cbr/u003eChocolate chips and dried cherriesu003cbr/u003eu003cbr/u003ePistachios and diced apricotsu003cbr/u003eu003cbr/u003ePepitas and dried cranberries

How can I make this recipe vegan?

We'd suggest replacing the egg white with a flax or chia seed egg substitute.

Maple Quinoa Granola Recipe

Description

Maple Quinoa Granola! Golden, crunchy, naturally sweetened clustery granola with speckles of quinoa, nuts, coconut, oats, chia, and other delicious, good-for-you things! Recipe from The Well Plated Cookbook by Erin Clarke.

Ingredients

Units Scale

2 1/3 cups old-fashioned oats
1/2 cup uncooked quinoa
1 cup raw nuts (a mix of whole almonds and pecan halves is my favorite)
1/2 cup unsweetened shredded coconut
1/4 cup chia seeds
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/3 cup pure maple syrup
3 tablespoons melted coconut oil or canola oil
3 tablespoons unsulphured molasses (not blackstrap)
2 teaspoons pure vanilla extract
1 large egg white
3/4 cup mix-ins of choice: chocolate chips, dried fruit, chopped if larger than a nickel

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Instructions

Place a rack in the center of your oven and preheat to 300 degrees F. Line a large rimmed baking sheet with parchment paper.
In a large bowl, stir together the oats, quinoa, nuts, coconut, chia seeds, cinnamon, and salt with a rubber spatula until combined. Pour in the maple syrup, oil, molasses, and vanilla. Stir to coat, until the dry ingredients are evenly moistened.
In a small bowl, briskly whisk the egg white with a fork or small whisk until it is foamy. Add it to the granola mixture and stir, doing your best to evenly incorporate the egg white throughout.
Carefully pour the granola onto the prepared baking sheet and spread into a single layer, pressing it down with the back of the spatula. Bake for 20 minutes, then remove the granola from the oven. With a large, flexible spatula, carefully ﬂip large sections of the granola over, doing your best to keep them intact. With the back of the spatula, press the granola back into a single layer. Rotate the pan 180 degrees, return it to the oven, then bake for an additional 15 to 20 minutes, until the granola is golden brown, feels almost dry to the touch, and smells irresistible. It will continue to crisp as it cools.
Place the baking sheet on a cooling rack. Let the granola cool completely on the sheet (no cheating!), then carefully stir in the mix- ins, breaking up the granola as you do. Enjoy with milk, yogurt, overnight oats, over ice cream or frozen yogurt, or on its own by the handful.

Equipment

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Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Snack
Method: Bake
Cuisine: American

Keywords: granola recipe, healthy granola, quinoa granola, high protein granola, healthy snack