I’m past the 1000 hour mark now with my dietetic internship and it’s time to bring it.
It may cold and rainy but we’re trying to welcome in spring with açaí bowls 😋 @serge_riviere
They learned that I may be able to not kill myself in the kitchen here and I have been put to work whipping up the scratch made quinoa granola. Allllllll the yummy flavor!! Recipe below 👇🏼
2 cups Gluten Free Rolled Oats
1 cup Red Quinoa, uncooked
3/4 cup sliced almonds, toasted
1/4 cup pepitas
2 tablespoons chia seeds
1 teaspoon cinnamon
1/4 teaspoon sea salt
1/3 cup coconut oil
1/2 cup maple syrup or honey
1/3 cup dried cranberries or cherries or blueberries
Preheat the oven to 325ºF and line a baking sheet with parchment paper.
In a large bowl, mix together the rolled oats, uncooked quinoa, sliced almonds, pepitas, and chia seeds.
In a separate bowl, whisk together the maple syrup or honey, coconut oil, cinnamon and kosher salt.
Pour the wet ingredients over the dry and stir until all the dry ingredients are coated. Spread the granola mixture into an even layer on the prepared baking sheet(s).
Bake for 40 minutes to an hour, turning the pan halfway through and mixing gently to ensure it doesn't burn.
Remove from the oven and press down slightly to help form clusters, and then let cool completely without disturbing to help the clumps form. Toss in the dried cranberries.
Can be stores air tight container or bag at room temperature for up to 3 weeks.