popped quinoa granola
{vegan, gluten-free, soy-free, dairy-free, low-FODMAP}
I came across this recipe in The New York Times that called for popped quinoa in granola and I was sold! Popped quinoa just sounds fun to say. I've been making the same granola for about seven months now, so it's high time for a change. I wanted something a bit lighter for the summer, with less nuts and more grains. With a few adjustments from the original, this recipe is a hit!
Depending on what nuts and seeds tickle your fancy, you can swap in or out what you like, as long as you keep the ratios the same. I used sunflower seeds, but you could certainly use pepita or pumpkin seeds as well. Since Joshua is usually the one who eats most of the granola (too many oats gives me a belly ache), I asked him what kind of nuts he'd prefer--almonds and walnuts it is! But I think it would also be great with cashews, or perhaps pecans as the original recipe suggests?
It might be a good idea to wash and drain your quinoa the day before, or a few hours before you "pop" it so it has time to dry out. We're in Santa Fe right now, so I didn't really have an issue with the quinoa drying quicky (I keep dreaming about jumping into a pool of lotion!). But depending on the climate your currently in, consider planning ahead. You can eat this granola on its own or serve it with a bit of almond or hemp milk, or any milk of your choice. Alternatively, top it off with a bit of yogurt. Bon appetit!
Total: 40-45 minutes| Prep: 10 minutes| Cook: 30-35 minutes | Makes about 7 cups
//Tools//
fine sieve or mesh strainer
2 baking sheets
parchment or non-stick paper
wide or large mixing bowl
spatula
whisk
medium skillet
medium saucepan
jar or container(s) for storage
//Ingredients//
1/2 cup white quinoa, rinsed, drained and dried
4 cups rolled oats (I use Bob's Red Mill organic gluten-free oats)
*1 cup almonds
*1 cup walnuts
*optional sub 1/2 cup cashews for part of almonds and/or walnuts
1/2 cup sunflower seeds
1 tablespoon cinnamon
optional 1/2 teaspoon nutmeg
1/2 teaspoon sea salt
1/4 cup coconut oil
1/4 cup maple syrup
2 teaspoons vanilla
//Directions//
1. Preheat the oven to 300 F/150 C and line two baking sheets with parchment or nonstick paper. Place quinoa in a skillet pan over medium heat. Stir or shake the pan until the quinoa is fragrant and starts to pop, about 7 minutes. Remove from the heat and allow the quinoa to cool in a wide mixing bowl.
2. In a medium saucepan, combine the coconut oil, maple syrup and vanilla. Whisking occasionally, cook over low heat until coconut oil is melted (do not allow the mixture come to a boil). Whisk the sauce so all ingredients are combined.
3. Once the quinoa has cooled, combine the dry ingredients into the mixing bowl along with the quinoa; use a spatula to mix everything together.
4. Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated. Distribute the granola onto the lined baking sheets and spread out into one single layer. Cook for 30 to 35 minutes, rotating the pans halfway through. Allow the granola to cool for about 10-15 minutes. Store in a well sealed container or jar.
//Notes//
*You can sub any nuts you like here, just end up with about two cups of nuts
