I absolutely love this recipe and it was my first time making it.  It’s such a great recipe for a snack or breakfast. It’s full of protein which makes you feel full longer and natural sugars from fruit (if you used dried fruit without added sugars like I did) which will keep your glucose from dropping and causing you fatigue (and heavy carb cravings) by noon.


Print Recipe
Harvest Seed Granola with Quinoa & Buckwheat
Course Breakfast, Snacks
Prep Time 35 minutes
Cook Time 1 hour
Servings
Ingredients
Course Breakfast, Snacks
Prep Time 35 minutes
Cook Time 1 hour
Servings
Ingredients
Instructions
  1. Preheat the oven to 325°F. Line two to three large sheet pans with parchment paper ( I made a half batch.)
  2. Put the quinoa into a strainer and rinse under sold running water. Add to a saucepan with 2 cups water Bring to a boil, cover, and simmr for 12 minutes or until al dente.
  3. Strain and transfer to a mixing bowl, add the oats, buckwheat, seeds, coconut, wlanuts and cinnamon.
  4. In a small saucepan, gently heat the syrup, coconut oil, and vanilla until combines. Pour over the quinoa mixture and let sit for 10 minutes.
  5. Spread out to 1//2 inch thick layer onto the baking sheets. Bake for 20 minutes. Stir. Turn theoven dow to 275°F and bake for 20 minutes, then stir. Bake another 20 minutes.
  6. Remove from oven and stir in the dried cranberries and apricots. Allow to cool completely before transfering to a airtght containger or serving.

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