Quinoa Flake Granola (post-Mother's Day Breakfast)

I hope everyone had a lovely Mother's Day yesterday!

Mine was terrific. I spoke with my Mom & Dad, played with Nick, went for a walk in the woods with Nick and Kevin, read a brain candy book, lolled in the garden, pet Cinnamon (cat) and kissed my husband. I ate like a lumberjack at breakfast (Kevin made crepes--some savory, some sweet) and again at dinner (beloved husband made tacos el pastor with grilled pineapple), then topped it all off with some homemade strawberry-basil ice cream (which Nick refused to eat because he spotted a single, microscopic green fleck. More for me!). 

More important than what I did was what I did not do. Namely:

(1) Wake up early

(2) Work

(3) Exercise (well, sort of; went for a walk in the woods with Nick and Kevin)

(4) Make meals (unless you count strawberry ice cream as a meal; it's a hard call)

(5) Wash dishes

(6) Make beds

(7) Think smart thoughts

(8) Read smart books (brain candy book alone)

(9) Watch dumbTV

(10) Complain.

Bliss.

To segue into an equally sweet Monday, I made a quick batch of my quinoa granola to start the week. A mug of coffee and classical music (courtesy KDFC) in the background and things are progressing swimmingly--happy Monday!

Look for quinoa flakes in the health food section of the supermarket (with cereals).

 

Quinoa Flake Granola

Prepare yourself for the crispiest, crunchiest, most delectable granola you’ve ever had. It’s all about the quinoa flakes, which are lighter in texture than oats and readily form the kinds of clusters you’re looking for when making granola. The possibilities for variation are endless, so have fun with spices, sweeteners, nuts, seeds, flaked coconut and dried fruit.

Makes about 3-1/2 cups

Preheat oven to 325°F

Large rimmed baking sheet, lined with parchment paper

2 cups  quinoa flakes  

1/2 cup            chopped pecans          

1/4 cup            ground flax seeds (flaxseed meal)     

2 tsp    ground cinnamon       

1/2 cup            pure maple syrup, liquid honey, or brown rice syrup

2 tbsp  vegetable oil or unsalted butter, melted         

2 tsp    vanilla extract 

1/2 cup            dried blueberries, cranberries or cherries, chopped    

1.         In a large bowl, combine quinoa flakes, pecans, flax seeds and cinnamon.

2.         In a medium bowl, whisk together maple syrup, oil and vanilla until well blended.

3.         Add the maple mixture to the quinoa mixture and stir until well coated. Spread mixture in a single layer on prepared baking sheet.

4.         Bake in preheated oven for 22 to 27 minutes or until quinoa flakes are golden brown. Let cool completely on pan.

5.         Transfer granola to an airtight container and stir in blueberries. Store at room temperature for up to 2 weeks.