Name: Maple-Cinnamon Quinoa Granola
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 cups
Ingredients: 3/4 cups quinoa (red, black, yellow, or a mix); 1/2 chopped pecans; 1/2 cup sunflower or pumpkin seeds; 2 teaspoons cinnamon; 1/4 teaspoon sea salt; 1/4 cup maple syrup; 2 tablespoons walnut or coconut oil

Scale

Ingredients

3/4 cups quinoa (red, black, yellow, or a mix)
1/2 chopped pecans
1/2 cup sunflower or pumpkin seeds
2 teaspoons cinnamon
1/4 teaspoon sea salt
1/4 cup maple syrup
2 tablespoons walnut or coconut oil

Instructions

Preheat oven to 250˚. Rinse (and soak if desired) quinoa and spread out in a thin layer on a baking tray covered with parchment paper. Bake until liquid has evaporated, 15-20 minutes.
Raise oven temperature to 350˚.
Combine quinoa with pecans, seeds, cinnamon, salt, maple syrup, and oil. Stir until well combined. Spread in a thin layer on a baking tray.
Bake for 20 minutes, stirring one to two times. Remove from oven and let cool until clumped together. Store in an airtight container.

Notes

Adapted from my joint creation with A Couple Cooks which was adapted from the Little Yellow Kitchen.