Ok, I am SUPER STOKED about this recipe. I have used this as a mix in greek yogurt, with milk (I can have decent cereal again!!!) and just plain as a treat. You can avoid nuts in this altogether and make it all seeds for anyone who has nut allergies. Seriously – enjoy, I will absolutely make this again.
I found the original recipe in the December 2012 issue of Better Homes & Gardens. I modified it a bit – wanted less nut and more seed. ENJOY!!
- 3/4 cup of uncooked quinoa, rinsed and drained
- 1/2 cup raw pumpkin seeds (pepitas)
- 1/2 cup slivered almonds, or whole
- 1/2 cup ground flaxseed (you can use whole, I just had the ground or meal)
- 1/2 cup sunflower seeds
- 1/3 cup honey
- 2 tsp cinnamon
- 2 tbsp grape seed oil
- 1/2 tsp salt
- 3/4 cup raisins or dried fruit of choice (watch the added sugar content in dried fruit, just FYI)
Preheat oven to 350 degrees. In a large bowl combine quinoa through sunflower seeds. Mix well. In a small microwave safe dish heat honey on high power for 20 seconds. Stir in oil, cinnamon, and salt. Pour honey mixture over quinoa mixture; toss to coast. Spread in a baking dish in a thin layer.
Bake, uncovered, for 20 minutes or until golden brown, stirring twice. Stir in dried fruit. Cool for 15 minutes in the pan. Spread out on foil, cool completely, breaking up any large pieces. Transfer to an airtight container. Store up to 2 weeks in the refrigerator. Makes 13 1/4 cup servings.