Coconut Quinoa Hazelnut Granola

Amount Per Serving calories 242 % Daily Value * Total Fat 15 g 23 % Saturated Fat 1 g 4 % Monounsaturated Fat 5 g Polyunsaturated Fat 2 g Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 65 mg 3 % Potassium 120 mg 3 % Total Carbohydrate 19 g 6 % Dietary Fiber 2 g 9 % Sugars 13 g Protein 4 g 9 % Vitamin A 0 % Vitamin C 1 % Calcium 2 % Iron 11 %

Category: Breakfast

Cuisine: not set

Ready in 55 minutes
by RForney

Ingredients

3 cups Rolled oats

1 cup Hazelnuts

.5 cup Coconut flakes

.33 cup Quinoa

.33 cup Canola Oil

.33 cup Honey

.5 teaspoon Cinnamon

.25 teaspoon Nutmeg

1 teaspoon Vanilla extract

.25 teaspoon Salt

.5 cup Dried sweetened cranberries chopped


Directions

Preheat oven to 350 degrees Fahrenheit. Rinse quinoa well with cold water. Pour into large bowl. Add oats, honey, oil, cinnamon, nutmeg, vanilla, salt, and coconut. Coarsely chop hazelnuts and add to the rest of the ingredients in the large bowl. Stir ingredients together until combined. Pour granola onto a cookie sheet lined with parchment paper and bake for 35-45 minutes or until lightly browned. Allow granola to cool on elevated cookie sheet. (It will crisp up as it cools.) Stir in cranberries and serve. Serving size = 1/4 cup.

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