A Crunchy Start

For some reason, I was under the impression that granola was difficult to make. I have a friend who makes granola quite often, and I’m always extremely impressed with her ability to create something I want to eat in the morning for breakfast, snack on mid-day, and eat for dessert again in the evening. My new housemate also makes incredible granola, and after I ate the remaining scoop of her creation, I felt like I had to step up to the plate and try my own hand at granola-making. I used a Deborah Madison recipe, but since I can’t leave well-enough alone, I made a lot of adaptations. My version is posted below. I like this granola a lot; the quinoa gives it a crunchy texture and with the quinoa and nuts it’s a protein-packed breakfast that is just perfectly sweetened. You can make whatever substitutions you want depending what kinds of nuts or dried fruit you have at home, or add more or less juice (just keep the total liquid amount about the same, but you can play around with ratios of sweetener to juice to oil…). I’m sure you have lots of ideas of how to eat granola, but my recent favorite granola-pairing has been with homemade applesauce! My housemate likes to eat her granola as a topping on smoothies, and in the winter I love it as a sprinkled addition to a hot bowl of oatmeal.

For some people, school has started already, and this granola would be a perfect way to start your kids’ mornings or pack in a baggie for a mid-day snack. Monday is the first day for my school district, so tomorrow I will have 24 eight year olds in my classroom and I’m hoping that starting my day with a bowl of this hearty granola will help me keep them at rapt attention and create a strong learning environment from the get-go!

Granola Ingredients:

4 cups rolled oatmeal flakes (use gluten-free oats if you want)
1 cup uncooked quinoa, rinsed well
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 cup sliced or slivered almonds
1/4 cup pumpkin seeds
1 tsp. vanilla
1/2 cup unsweetened fruit juice – I used orange
1/4 cup vegetable oil
1/4 cup maple syrup
1/4 cup brown rice syrup
1/2 cup raisins
1/4 cup large flaked unsweetened dried coconut

Preheat the oven to 300┬║ F. Mix the oatmeal, quinoa, spices, and nuts together, then add the vanilla, juice, oil, and sweeteners. Toss well to moisten evenly, then toast on a sheet pan until browned, about 30 minutes, stirring a few times. Add the raisins and coconut once the cereal is cooked.

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7 Responses to “A Crunchy Start”


  1. 1 jodye @ 'scend food August 30, 2010 at 12:09 pm

    I love the addition of quinoa to your granola. I’ve been thinking of doing something like that for a while but never quite got around to it. The granola sounds so perfect for fall with all of the warm spices. Thanks for the recipe!

  2. 2 mihl August 30, 2010 at 1:06 pm

    You had me at quinoa! This looks really wonderful!

  3. 3 talia September 5, 2010 at 8:47 pm

    YEAH!!! (and thanks for the shout out!)

  4. 4 Seglare September 7, 2010 at 2:57 am

    I love the idea of adding quinoa to your granola. I do make my own granola quite often, but have never tried adding quinoa yet – it might be going in the next batch. ;)

  5. 5 weighty September 26, 2010 at 1:24 pm

    gonna send this to my mom

  6. 6 Sophie September 27, 2010 at 9:49 am

    MMMMMM,..Your granola combination looks just georgous & mighty tasty too!

    ooooh,..yes!

  7. 7 Genia Brokins November 22, 2011 at 2:04 pm

    Just what I was looking for, thanks for posting .


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