Honey Almond Quinoa Granola
04.13.2014 
The sun is peeking over the horizon when my alarm buzzes in the morning, my bedroom a hazy gray. The dim light makes it feel like a new day instead of a tired continuum of night. This has made all the difference, it seems, in mood and spirit. The long winter is over, the sun is warm once more, and it feels like a weight has been lifted off my shoulders.
I am beginning to feel human again. It is the most glorious feeling.
I've been having a hard time finding my voice these last few months. I can hold words in my mind as well as water cupped between my hands. Eventually the water slips through my fingers, as do any thoughts I may have wished to share. For the first time in years, the recipes have slowed. I want to write when I have something to say, not to just fill this space with empty thoughts.
I am certain the recipes will come more often in the future, but for now I need more time to myself: to think, to breathe, to find the words to say. Thank you for being patient and supportive—it means so much.
A few times a year, I make a large batch of granola to last me through a busy week. When creating this granola, I sifted through the cupboards to gather together a few ingredients, missing so many of the common ingredients such as dried fruits or chocolate chips. In the end, it didn't matter. Whole grains, nuts, and a natural sweetener brought this granola together, making it something quite unique.
This may be both the healthiest and most enjoyable granola I have ever made. I hope you feel the same.
Honey Almond Quinoa Granola is a whole grain breakfast both filling and wholesome (and gluten-free). The quinoa provides a lovely crunch, with honey for sweetness, and toasted almonds for nuttiness. Over the course of a week, I enjoyed this granola drowned in milk, sprinkled over yogurt, and eaten by the handful for a midnight snack. Healthy and delightful, this is a breakfast you can feel good about.
One Year Ago: Homemade Pita Chips, Almond Joy Candy Bars, and Mango Lassi
Two Years Ago: Sundried Tomato Basil & Brie Spread, Strawberry Balsamic Jam, and Strawberry Honey Oatmeal Bars
Three Years Ago: Banana Pudding, Devil's Food Cake, and Flourless Peanut Butter Cookies
Honey Almond Quinoa Granola
Yields 5-6 cups
2 cups (180 grams) old-fashioned oats
1 cup (170 grams) quinoa, uncooked
1 cup (120 grams) sliced almonds
1 tablespoon chia seeds (optional)
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup (78 ml) coconut oil, melted
1/2 cup (170 grams) honey
1 teaspoon vanilla extract
1/2 teaspoon salt
1 egg white (optional)*
3/4 cup (120 grams) raisins (optional)
Preheat oven to 325 degrees F (170 degrees C).
In a large mixing bowl, stir together the oats, quinoa, almonds, chia seeds, cinnamon, and nutmeg. In a separate bowl, whisk together the melted coconut oil, honey, vanilla, salt, and egg white until uniform. Pour the liquid ingredients over the dry and stir until evenly coated.
Spread out evenly on a baking sheet and bake for 20-25 minutes, or until golden and fragrant. If the egg white was omitted, stir halfway through baking; if not, do not stir the granola and leave it to set. Cool completely before storing. Stir in raisins.
*The egg white binds the granola together for a chunkier texture, allowing you to break it apart into small or large chunks of your choosing. If you prefer a looser granola, omit this ingredient.
almonds, gluten-free, granola, honey, quinoa, vegan in breakfast/brunch
Reader Comments (18)
I'm glad that I'm not the only one who goes through periods of feeling uninspired. I'm glad you've kicked it!
Anastasia
I can totally relate to this. Lately, I struggle with the balance between summoning quality work, and the pressure I feel to post material. Here's to hoping the good weather unthaws these creative doldrums.
I am about to make another batch now, because this is going to be my new breakfast staple! Thanks for sharing it with us!