I am hesitant to share this, because I have dreams of opening up my own breakfast&lunch place one of these days, but I also have a responsibility to humanity.
I owe this recipe to Buzzfeed for their suggestion to include uncooked quinoa, and to Nature Valley because the deliciousness of their Oats ‘n Dark Chocolate bars made me realize I’d foolishly never added chocolate powder to granola before.
Now for those of you who, like me, can’t for the life of them get in the habit of reading a recipe’s directions before they start throwing things in a bowl, this one’s easy.
Dry together, wet together, combine.
SAVE THE COCONUT until half-baked. (Haha, half-baked.) Otherwise it will burn. And if you add fruit, don’t add it ’til all-baked. It will burn also.
And if you don’t have honey and/or maple syrup, 1) they are interchangeable basically, and 2) I believe you can use normal sugar.
I forgot to beat the egg whites. Oops.
Chocolate Granola with Quinoa Recipe2.5 cups oats ½ cup quinoa (uncooked) ¾ tsp salt ½ tsp cinnamon (I always do heaping teaspoons because…cinnamon!) ¼ tsp nutmeg (Don’t do extra nutmeg. If you put in too much, you can tell and it’s not good.) ¼ tsp ginger ¼ cup cocoa powder ¼ cup honey ¼ cup maple syrup ½ cup oil, minus 3 TBsp 1 egg white, beaten (~2-4 TBsp) 1 cup coconut (add after first 30 min of baking, so it doesn’t burn)
Mix all dry and all wet separately. Add wet in with dry and stir. Spread out on baking sheet (use wax paper if desired, to prevent sticking if you lessen the oil amount).
Cook at 300 for 30 min, then mix it up in the pan and add coconut. Cook for additional 15 min or as long as needed to get crispy.