Granola is known for being high in calories, but often those calories come from carbohydrate-rich grains. This version is a tasty twist on tradition and an ideal choice for people who are living gluten-free. High in fiber and protein, a little goes a long way. Use as a topping on your favorite variety of our Greek-style yogurt for a breakfast with all-morning staying power.
1 cup uncooked quinoa
1 cup coconut flakes
1 cup chopped pecans
½ teaspoon cinnamon
¼ teaspoon salt
¼ cup honey
3 tablespoons Cabot Salted Butter, melted
1 cup dried cranberries
Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt
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PREHEAT oven to 350°F.
COMBINE quinoa, coconut flakes, pecans, cinnamon and salt in a large bowl. Add honey and butter and toss well to combine.
LINE a baking sheet with parchment paper. Spread mixture on parchment paper in even layer.
BAKE for 12-15 minutes, stirring occasionally to avoid burning, or until golden.
REMOVE from oven. Add cranberries to mixture, stirring to combine. Let cool (granola will firm as it cools). Serve over yogurt.
Very tasty recipe and it made the house smell fantastic. I'm not a regular user of quinoa, and have never made my own granola (or similar) before, so this was a wholly new venture for me.
I used sweetened, shredded coconut since that's what I had on hand. The recipe was quick to throw together while the oven was heating up. I wasn't sure that there was going to be enough liquid, but it was plenty to go around.
I made this while dinner was wrapping up and didn't get the cranberries mixed in before it firmed up. Additionally, I implore everyone to use parchment paper underneath! It'll make it a cinch to get it off the pan once it's cooled. I left mine to cool on the pan while we ate dinner and having neglected to use parchment, had some trouble removing it from the pan.