Ingredients

The following ingredients have 4 Servings
  • 2 cups (180g) Bob’s Red Mill Gluten Free Rolled Oats
  • 1 cup (170g) Bob’s Red Mill Organic Quinoa, uncooked
  • ¾ cup sliced almonds
  • ¾ cup pecans, roughly chopped
  • 2 tablespoons chia seeds
  • 1 teaspoon cinnamon
  • ¼ teaspoon sea salt
  • ⅓ cup coconut oil
  • ⅓ cup maple syrup
  • ⅓ cup dried cranberries

Instruction

  • Preheat the oven to 325ºF and line a baking sheet (or 2, if they’re smaller) with parchment paper.
  • In a large bowl, mix together the rolled oats, uncooked quinoa, sliced almonds, pecans, and chia seeds.
  • In a separate bowl, whisk together the maple syrup, coconut oil, cinnamon and kosher salt.
  • Pour the wet ingredients over the dry and stir until all the dry ingredients are coated. Spread the granola mixture into an even layer on the prepared baking sheet(s).
  • Bake for 40 minutes to an hour, turning the pan halfway through and mixing gently to ensure it doesn’t burn.
  • Remove from the oven and press down slightly to help form clusters, and then let cool completely without disturbing to help the clumps form. Toss in the dried cranberries.
  • Store in a sealed container or bag at room temperature for about a month.