quinoa granola

Protein Packed Granola

~ nourishedpeach ~ 2 Comments

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I am always trying to create new ideas for healthful, protein rich breakfasts and snack ideas for my toddler, specifically, and this recipe is one I will continue to utilize (it doesn’t hurt that my husband and I love it, too).  It is a great replacement for store bought cereals that are loaded with refined flours, sugar and additives.  This granola is packed with real protein, fiber and antioxidants and is sweetened with pure maple syrup which contains great amounts of manganese and zinc.  All in all it’s a great treat to have on hand, whether you eat it for breakfast with milk poured over it or you grab a cluster for a mid afternoon fix.

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Protein Packed Granola

Inspired by this recipe

Notes:  quinoa flakes and flax meal (ground flaxseed) are available at every market I’ve been to…you can typically find them in either the gluten free or health food aisle.  also, i use 1/3 cup maple syrup here but the granola is not overly sweet.  if you prefer a sweeter granola go for the 1/2 cup.

Ingredients

2 1/4 Cups Quinoa Flakes

1/4 Cup Flax Meal

1/2 Cup Sliced Almonds

1/2 Teaspoon Cinnamon

1/4 Teaspoon Salt

1/2 Cup Peanut Butter (no sugar added)

2 Tablespoons Coconut Oil or Butter

2 Egg Whites, beaten

1/3-1/2 Cup Pure Maple Syrup (no sugar added)

Dried Fruit such as blueberries, cranberries, etc, optional

Directions

In a small microwave safe bowl melt peanut butter and coconut oil or butter for 20 seconds or until oil/butter is just melted.  Set aside to slightly cool while you measure out the dry ingredients.

Preheat oven to 350 and line a baking sheet with nonstick foil or parchment paper.  In a medium bowl, combine quinoa flakes, flax meal, almonds, cinnamon and salt.

Add maple syrup and egg whites to the peanut butter mixture and whisk until combined.  Pour mixture over the dry ingredients and stir well to coat.  Pour mixture onto baking sheet and bake for 20-25 minutes or until golden and slightly crispy.  Remove from oven and stir in dried fruit, if desired.  Cool completely before storing in an airtight container for up to 1 week.