Ingredients
Dry:
1.5 cups rolled oats
1/2 cup pecans, broken into small pieces
1/2 cup walnuts, broken into small pieces
1/2 cup unsweetened coconut smiles
1/4 cup pumpkin seeds
1/4 cup uncooked quinoa
Wet:
1/4 cup honey, maple syrup or other liquid sweetener
3 tbsp nut butter
I really enjoy the crunch from the quinoa, but if you prefer less crunch leave it out.
This recipe was inspired by a combination of recipes Ellen Fisher and Minimalist Baker.
Instructions
1. Preheat over to 325F
2. Mix dry ingredients in a large bowl and mix together
3. Combine wet ingredients in a separate bowl and mix to combine, ensure no clumps of nut butter remain
4. Add wet to dry and mix until all dry ingredients are coated. I like to squish it all together using my hands.
5. Spread mixture evenly across a baking sheet and bake for 15 – 20 minutes, or until slightly browned.
6. For chunky granola, do not mix ingredients during or after cooking until cooled. For loose granola, toss the ingredients halfway through cooking.
