This granola is unusual—not too sweet, crunchy from raw toasted quinoa, and spicy from specks of crystallized ginger. It’s also low in fat because I used applesauce instead of oil and reduced the amount of nuts.
I thought the raw quinoa had to be a typo, but I saw it in other recipes and decided to try it. Instead of leading to me crack a tooth, as I feared, it added a new dimension of crunch. To prep it, rinse the quinoa in a fine-mesh strainer about an hour before you want to make the granola. Put the strainer on a few paper towels so the water will drain fully.
This oven temperature is perfect; it toasts the almonds as well as the quinoa. Because of the crunchy quinoa and the surprising bits of crystallized ginger, I am naming this my favorite granola.
This makes a great DIY holiday gift, even for loved ones who live far away. I gifted a batch via USPS to Laura at The Spiced Life for this month’s edition of The Leftovers Club. She made some orange-zest-spiced marshmallows that I can’t wait to try! If you’d like to get treats in the mail, and not just around the holidays, check out the site and consider joining the club. Click below to see what everyone baked this month.
- 2 cups old-fashioned rolled oats (gluten free if desired)
- 1/4 cup dry red quinoa, rinsed and drained
- 1/2 cup almonds, roughly chopped
- 2 tbsp brown sugar
- 1 tsp ground ginger
- 1/4 tsp cinnamon
- pinch of nutmeg
- 1/2 tsp salt
- 1/4 cup unsweetened applesauce
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1/4 cup golden raisins
- 2 tbsp diced crystallized ginger
- Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper.
- Stir together the oats, quinoa, almonds, brown sugar, ground ginger, cinnamon, nutmeg, and salt until well combined.
- In small bowl, combine the applesauce, maple syrup, and vanilla. Pour the wet ingredients over the dry and toss to coat well.
- Spread the mixture onto the baking sheet. Bake for 20 minutes, and then remove from the oven and add the raisins and crystallized ginger. Stir well.
- Bake for 20 additional minutes, until golden brown and fragrant. (It will get crunchier when it cools.) Cool completely and store the granola in an airtight container.
Makes about 5 cups. Active time 20 min; total time 50 min. Adapted from http://www.alaskafromscratch.com/2013/03/23/ginger-cashew-granola