Do you have quinoa in your pantry? If you’ve never eaten quinoa, it’s definitely a food worth trying. Quinoa is a protein-rich seed that has a fluffy texture and nutty taste when it’s cooked. It’s more easily digested than other grains, and if you’re on a gluten-free diet, this is a perfect grain for you!
I came up with this recipe one night when baby Boulder refused to sleep (and just wanted to play instead) so he banged on pots and pans in the kitchen while I cooked. The granola turned out perfect! Slightly crunchy, lightly sweet, with just the right amount of clumps. (Maybe I should cook at midnight more often.) 🙂
1 1/2 c. cooked quinoa (I used leftover quinoa that had been in the fridge for a day)
2 c. rolled oats
1/4 c. flax meal (ground flax seed)
1/4 c. oat bran
1/4 c. unsweetened shredded coconut
2 T. oil (I used coconut oil)
1 banana, mashed
1/2 c. peanut butter (any nut butter would work fine)
1/2 c. honey
Preheat oven to 325. Combine quinoa, oats, flax meal, oat bran, and coconut in a large bowl.
In a separate bowl, combine oil, mashed banana, peanut butter, and honey. Pour over the dry ingredients and stir until evenly coated. Spread onto a lightly greased jelly roll pan or cookie sheet with sides. Bake at 325 , stirring every 10-15 minutes, for a total of 50-60 minutes (or until granola is lightly browned and slightly crunchy.)
The kiddos love this granola as much as I do, so next time I’ll be making a double batch!