Granola is one of my favorite things to make. It’s unbelievable versatile so you can customize it to suit your tastes perfectly. This recipe is packed with different nuts, quinoa, and cinnamon. It is extremely flavorful and because all of the ingredients toast up together in the oven, it becomes deliciously nutty. You’ll definitely want to drink the milk in your bowl when you’re done with it.
Don’t have agave nectar in your pantry? Substitute it with honey. Don’t like pecans? Leave them out. That’s the beauty of creating your own food. Although (if I do say so myself), this turned out pretty darn good, so you may want to make it as-is.
When using this granola to make parfait bowls, I was inspired by some granola that I had at Blue Bottle Coffee in San Francisco. All I did was pour the granola into a bowl and push it to one side. Then, I filled the other half with yogurt and topped it with some fresh, chopped strawberries. With a breakfast as beautiful as that, who wouldn’t be a morning person?!
- 4 tablespoons coconut oil
- 1/4 cup agave nectar
- 3 tablespoons dark brown sugar
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 3 tablespoons peanut butter
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 3 cups old fashioned oats
- 1 cup pecan halves
- 3/4 raw quinoa
- 1/2 cup pumpkin seeds
- 3 tablespoons chia seeds
- 1/2 cup slivered almonds
- 1/2 pistachios
- Preheat oven to 325ºF and line a baking sheet (with sides) with parchment paper.
- In a saucepan over medium heat, combine the oil, agave, sugar, maple syrup, vanilla, peanut butter, salt and cinnamon. Bring the mixture to a boil.
- In a large bowl add the oats, nuts, quinoa, and chia seeds. Pour the sugar mixture into the bowl and stir until all of the ingredients are coated and evenly distributed.
- Spread the mixture out in a thin layer on the prepared baking sheet.
- Bake the granola for 20 minutes, stirring occasionally to prevent the edges from burning. It will become browned and the nuts will toast up.
- The granola with harden as it cools.
- Serve with almond milk, yogurt and fruit, or eat it plain. Store in an airtight container for up to 2 weeks.
Disclaimer: This post contains affiliate links. I was not paid to endorse any of these products, and all opinions are entirely my own.