Quinoa Granola {Gluten Free}

Thanks to a friend on Facebook who was inspired to make Quinoa Granola and post about it with pictures, herself inspired by a Hungry Hungry Hippie, I decided to embark upon this delicious journey myself… and who says social media is a waste of time?! :)

This is kind of like my Granola BAR recipe (gluten free), but this one has less sugar and more protein from the Quinoa. I was excited about this because I’ve been looking for a high protein snack that is rich in nutrients and healthy ingredients. (I am trying to eat all-natural and organically- and although only half of these are ingredients are organic… I’m getting there…) Also, since I’m training for a 5k I’m trying to eat better too! This year is full of food and health challenges so it’s fun to have a snack that is tasty that I can enjoy without guilt as well!

I modified the recipe a little bit from my friend who had modified it too but, ironically, mine is more like the original recipe. Here is the version I went with:

Quinoa Granola (Gluten Free)

1 cup Old Fashioned Oats or 1/2 Old Fashioned Oats & 1/2 Steel Cut Oats (I use Bob’s Red Mill’s Oats-  If you are very sensitive to gluten, be sure to get their certified gluten free oats)

1 cup Quinoa

1 Tbsp Flax Seeds, heaping

1 Tbsp Chia Seeds, heaping (optional)

2 Tbsp Sunflower Seeds, heaping

1/8 cup Walnuts (or more)

1/2 cup Slivered Almonds

1 1/2 cups Dried Fruit (dates, dried cherries, dried cranberries, raisins)

1/4 cup Butter (I used Coconut Oil)

3/4 cup Honey, Agave Nectar or Maple Syrup (I used Maple Syrup!)

2 egg whites

Mix the wet and dry ingredients separately then add the wet ones to the dry mixture and stir. On a greased cookie pan, spread the mixture. Bake at 300 degrees for 45 minutes or until lightly browned! Do not stir- let sit until completely cooled or over night. Granola will have more clusters if it isn’t stirred and is allowed to cool. Store in air tight container.