This granola is packed with unnecessary sugar and preservatives like the store bought variety. It’s loaded with wholesome ingredients like quinoa and sweet cherries that make this healthy and super delicious!
I am thrilled to give you a sneak peak into my book that is coming out in February!
I placed this recipe under my “Kids” chapter because it is such a huge hit with the kids, but the truth is, EVERYONE loves this granola! You can either make these into bars, or break it up into chunks for granola (as shown in the picture). This granola is made with all REAL ingredients. It is healthy and packed with protein, fiber and antioxidants. The beauty of this granola is you can substitute whatever dried fruit you’d like (make sure they are unsweetened) and you can use peanut, almond or cashew butter instead of sunflower seed. Get creative and use what you have on hand 🙂 Just make sure you put it in portion controlled baggies so you don’t overeat. It’s THAT good!
Sweet Cherry Quinoa Granola
Ingredients
- 1 1/2 cups puffed rice cereal
- 1 cup rolled oats make sure they are wheat free
- 1 cup cooked quinoa
- 1/2 cup dried cherries unsweetened
- 1/3 cup sunflower seeds
- 1/3 cup sliced walnuts
- 1/4 cup pumpkin seeds
- 2 tablespoons flax ground
- 2 tablespoons chia seed ground
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/3 cup sunflower seed butter
- 6 tablespoons pure maple syrup
Instructions
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Preheat the oven to 325 degrees F.
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Line a baking sheet with parchment paper and set aside.
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In a large mixing bowl, combine all the dry ingredients including the quinoa.
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In a small sauce pan, heat the almond butter and syrup over medium low heat until it becomes liquidy and smooth.
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Pour the liquid ingredients over the dry ingredients and mix together until fully combined and everything is coated evenly.
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Spread the granola out on the parchment lined baking sheet, into a thin 1/4″ layer.
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Bake in the center of a warmed oven for 25 minutes, until the granola is browned and slightly crispy. (Don't cook any longer, it may not look burnt but it will be).
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Let the granola cool for about 10 minutes on the baking sheet.
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Transfer to a flat surface and cut into bars and finish cooling on a wire rack.
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Either enjoy in bar form or crumble as granola pieces.
* From The Everything Wheat-Free Diet Cookbook by Lauren Kelly. Copyright ©2013 F+W Media, Inc.
Debbie says
May 3, 2013 at 1:17 amI made this granola and it is delicious but after I baked it it crumbled and I couldn’t get it to hold together in bars. Any suggestions? I was also wondering if you could use almond butter instead of sunflower seed butter.
Thanks
lauren.kelly says
May 3, 2013 at 1:21 amHi Debbie! I’ve used almond butter, sunflower seed and peanut butter in this recipe. Let me know how you like it 🙂
Debbie says
May 3, 2013 at 7:59 pmHi Lauren
I have already tried the granola and it is delicious but I will try with almond butter the next time. The one problem I had was that it crumbled after baking, I couldn’t cut it in to bars. I wondered if you had any suggestions on this because I definitely want to make it again.
Thanks
lauren.kelly says
May 3, 2013 at 8:06 pmOh I see, did you use enough maple syrup? Maybe use a little more to hold them together? Good luck 🙂