Honey Almond Quinoa Granola Food

HONEY ALMOND QUINOA GRANOLA

Steps:

• Preheat oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
• To a small pan over low heat, add the honey, coconut oil, cinnamon, and salt (if using). Heat, stirring occasionally, until melted and thoroughly combined. Remove from heat. Stir in the vanilla. Set aside.
• In a large bowl, stir together the oats, quinoa, almonds, and coconut.
• Pour the wet ingredients over the oat mixture and stir until well-combined. In a small bowl, beat the egg white until frothy. Add to the granola and stir until very well combined.
• Pour the granola into the baking sheet and bake until golden brown and fragrant, 35-45 minutes, opening the oven to stir the granola about 20 minutes into the cooking process.
• Remove from oven and let cool completely. Break into bite-size chunks. Mix in dried fruit, if using.
• Stores well in an airtight container at room temperature for several days.

HONEY ALMOND QUINOA GRANOLA

Steps:

• Preheat oven to 350 degrees.
• Rinse quinoa and add to a medium mixing bowl with rolled oats and chopped almonds. Toss to mix and then pour onto a cookie sheet (or two) in a thin layer.
• Bake for 10 - 15 minutes, stirring occasionally, until fragrant.
• Once oat mixture is done, pour back into mixing bowl and add in remaining ingredients. Stir until combined.
• Line your two cookie sheets with parchment paper and pour your granola mix back onto cookie sheets in a thin layer.
• Put cookie sheets back into oven and turn off the head. Let granola sit in the oven for 8 - 10 minutes to finish cooking.
• Remove from oven and cool completely.
• Once cooled, break up granola and store in an air tight container.
• Enjoy!

HONEY CRUNCH GRANOLA WITH ALMONDS & APRICOTS

Steps:

• Heat oven to 180C/160C fan/gas 4. In a large pan, heat the honey and oil together until bubbling, then tip in the oats, almonds and cinnamon. Stir well until the oats are well coated, then tip onto 1-2 large baking sheets, spreading the mixture out. Bake for 20-25 mins, stirring halfway, until golden.
• Remove from the oven and, while still hot, stir in the apricots. Spread out again and press down with a spatula to cool - this will help it to clump together. Once cool, serve with yogurt or milk, and fruit, if you like. Will keep in an airtight container for 3 weeks. See 'Goes well with' for recipes using your granola.

HONEY ALMOND GRANOLA

Steps:

• Position racks in the upper and lower thirds of the oven and heat oven to 325°.
• Spray two baking sheets with vegetable oil spray.
• In a large bowl mix the oats, bran, and almonds.
• In a smaller bowl, whisk the oil, honey vanilla, almond extract, dry milk powder, and salt.
• Pour the mixture (it will be gloppy) over the oats and stir, with your hands or a spoon, until well combined.
• Divide the mixture between the two oiled baking sheets and spread in an even layer.
• Bake for twenty minutes, stir the granola and switch the positions of the pans.
• Bake until the the oats are golden brown and almonds look well toasted another 10 to 20 minutes; don't overcook.
• Let cool completely in the pans.
• The oats may feel soft but will get crisp as they cool.
• When completely cool, stir in raisins.