I went a little granola crazy this weekend. The hubs and I decided to do snacks and foodie items for Christmas this year, so I made two batches of granola. It went fast.
The first was adapted from this recipe by Joy the Baker. I also got the mason jar idea from her. Genius.
Not gonna lie, I wasn’t sure about the goji berries, but they were awesome!
The second was something I sort of made up on the fly because I was running out of oats. And it was absolutely amazing. It was also super festive because I used red quinoa, cherries and pistachios. Did I mention that it was delicious?
This is a super savory granola, but if you want to sweeten it up, feel free to add more agave nectar. I don’t think it needs it…
The quinoa and cocoa nibs give this an awesome crunch and the coconut oil gives a super savory, rich flavor. I think this is my new favorite granola!
Look at this recipe as more of a guideline than something set in stone.
Crunchy Quinoa Granola
4 cups rolled oats.
2 cups red quinoa, uncooked–be sure to rinse and drain it!
3/4 cup sunflower seeds
3/4 cup cocoa nibs
1 1/2 cups unsweetened coconut-I like the flakes because it adds some awesome texture
1 cup pistachios, coarsely chopped (I chopped mine a little too much, you’ll want big chunks for that beautiful green color!)
1 tablespoon smoked paprika
1 pinch smoked salt
1/2 cup coconut oil
1/2 cup agave nectar
1 tsp. Vanilla
1 1/2 cups dried cherries
What to do:
Preheat oven to 325.
Line two baking pans with parchment paper.
Combine all dry ingredients except the cherries in a large bowl, give it a good toss to make sure it’s well mixed.
Heat coconut oil and agave nectar in a medium saucepan over low heat. Stir occasionally until combined.
Remove from heat and add vanilla extract.
Add to dry ingredients and mix well, ensuring the mixture is well coated.
Pour granola onto baking sheets, making sure to spread evenly.
Place in oven and bake for 45 minutes or until golden brown, pulling out twice to toss mixture (so it doesn’t burn).
Let cool completely and add dried cherries. Granola will last several weeks in an airtight container. Serve over milk, yogurt or by the handful.
I am happy to report that I was able to drag myself–and Farmer Ben!–out of bed for a run this morning. 3.34 miles and a photo. Look for it in next week’s GBN post! This series is off to a great start…and by great start I mean… I started!
Unfortunately my breakfast put a bit of a damper on my day…. I wasn’t able to make breakfast this morning so I was starving by the time I got to work…and I had no snacks in my desk. Le sigh. I was offered a cereal bar and was so hungry that I couldn’t say no. Beggars can’t be choosers. Lesson learned. Er… re-learned.
I thought I’d leave you with a few confessions from this week:
*I hit the snooze button this morning. Twice. Ben was NOT happy.
*I could really go for a BLT.
*I get incredibly grumpy if I skip breakfast… or lunch… or snack time. What I’m saying is, that if I’m hungry, I’m not pleasant.
*I’m the weirdo that sits at their desk eating cherry tomatoes and cucumber slices. And enjoys it.
*I’ve been so happy eating salad, fresh herbs, swiss chard, potatoes, beets and beets greens, beans and peppers from the garden…but nothing compares to Farmer Ben’s tomatoes. Life on the food front has been amazing.
*I desperately want a coffee. In and around my mouth.
*This weekend, this needs to happens.
*I get to have lunch with LizDukes today and am incredibly excited!
*Farmer Ben made me smile with these pictures. (I have a soft spot for oddly shaped foods).
Enjoy your weekend! Happy running…and eating!