Maple Quinoa Granola

2 cups old-fashioned rolled oats (or 1 cup rolled oats and 1 cup rye flakes = really good)

1 cup uncooked quinoa

1 cup unsweetened shredded coconut

1 1/2 teaspoons ground cardamom (optional)

1/4 cup + 1 tablespoon extra-virgin coconut oil, melted and divided

1/2 cup pure maple syrup

3/4 cup nuts (I used pecans here, but any combination of nuts/seeds could work too)

3/4 - 1 cup dried fruit (I used fruit-juice sweetened, organic cherries and blueberries)

Preheat the oven to 300 degrees F.

Line a rimmed baking sheet with a baking mat or parchment paper. Set aside.

In a large bowl, combine oats, rye flakes (if using), quinoa, coconut and cardamom. Stir in a 1/4 cup of the oil. Stir in the maple syrup (Note: Measure the maple syrup into the same cup that you used to measure the oil. The residual coating of oil will help you to easily pour the syrup from the measuring cup).

Spread the mix evenly across the prepared baking sheet. Bake for 15 minutes.

Meanwhile, coat the nuts with the remaining tablespoon of oil. Set aside.

After 15 minutes, add the nuts to the pan and stir the granola. Return the tray to the oven and bake for another 5 minutes. Stir the granola again, return the tray to the oven and bake for another five minutes. Remove the tray from the oven when the granola is golden brown.

Set the tray on a cooling rack and allow the granola to cool completely. After the granola has cooled, add the dried fruit and stir to combine. Store in an airtight container.

Courtesy of:

Dori Ross