28 Apr

Quinoa Granola

I started a chore chart this past week.  It tells me what to do each morning and each evening.  It tells me when to do what laundry and when to clean out the fridge.  I started the chore chart the week that I left town on Friday.  I started it on the week that I had multiple evenings where I had to stay super late at school.  I started it on the week when I had to stay home from work sick one day.  I started it the week our dryer stopped working.  I’m behind in the first week.  In truth, that’s often how I roll.

Granola with Bananas

But this granola makes me feel like I’m doing something in my life right.  It makes me feel like I’ve got it all together.  I don’t.  But I do love feeling like I do.  Quinoa gives me all the things I need to get through to my 1:20 lunch time without being a total grouch.  The agave adds sweetness without being overpowering.

So get your life together.  Or pretend.  But eat this granola while you do.  Add bananas, dried cranberries, or yogurt.  It’s empowering.

Granola with Cranberries

Quinoa Granola
Adapted from Iowa Girl Eats

  • 2 cups old fashioned oats (gluten free, if that matters to you)
  • 1/2 cup uncooked quinoa, rinsed
  • 1/2 cup chopped pecans
  • 2 T. flaxseed
  • 1/2 T. cinnamon
  • 1/4 t. salt
  • 1/2 cup agave syrup
  • 2 T. coconut oil, melted

Preheat oven to 325 degrees.  Prep a baking sheet by lightly greasing or covering with parchment paper.  Mix the dry ingredients.  Stir in agave and coconut oil.  Spread on baking sheet.  Bake for around 15 minutes or until just starting to brown.  Be careful not to overcook!  Let cool completely and store in an airtight container,

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