Homemade granola is such a treat. As soon as I learned how to make apple chips, I wanted to incorporate them into my favorite quinoa granola recipe. I like to serve this sweet concoction over chopped pears and top it with a dollop of vanilla yogurt. It’s a balanced but fancy breakfast.
I sent this granola to Johanna of Notes From a Messy Kitchen for this month’s edition of The Leftovers Club. Great minds think alike; she sent me a scrumptious, walnut-filled carrot cake granola that I will definitely be making soon. If you like to bake and to receive mail, consider joining us next month in The Leftovers Club!
- 2 cups old-fashioned rolled oats (gluten free if desired)
- 1/4 cup red quinoa, rinsed and drained
- 1/2 cup almonds, roughly chopped
- 2 tbsp brown sugar
- 1/4 tsp ground ginger
- 3/4 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup unsweetened applesauce
- 1/2 cup maple syrup
- 3/4 tsp vanilla
- 1/4 cup golden raisins
- 1 cup dried apples, chopped
- 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, and salt until well combined.
- In small bowl, combine the applesauce, maple syrup, and vanilla. Pour the wet ingredients over the dry ones and toss to coat.
- Spread the mixture onto the baking sheet. Bake for 20 minutes, and then remove from the oven and add the raisins. Stir well, breaking up the largest chunks of granola so they cook all the way through.
- Bake for 20 additional minutes, or until golden brown and fragrant. Stir in the dried apples. Cool completely and store the granola in an airtight container.
Makes about 5 cups. Active time 20 min; total time 50 min (plus time to make dried apples). Adapted from https://lowacidyum.wordpress.com/2013/12/05/ginger-granola-with-red-quinoa