I have fond memories of my mother's homemade granola, rich with nuts, honey and toasted oats. My version ups the flavor and nutrition ante with quinoa, peanut butter and dried cranberries. Spoon it up with milk, sprinkle it on yogurt or pack a handful in a small plastic bag for a mid-morning boost.
Any unsweetened natural nut or seed butter (such as cashew, almond, sunflower seed or tahini) may be used in place of the peanut butter.
Preheat oven to 325˚F (160˚C).
Large rimmed baking sheet, lined with parchment paper.
2 cups large-flake (old fashioned) rolled oats
3/4 cup quinoa, rinsed
3/4 cup lightly salted roasted peanuts coarsely chopped
1/2 tsp fine sea salt
1/2 tsp ground cinnamon
1/4 cup natural cane sugar or packed light brown sugar
1/4 cup liquid honey or brown rice syrup
1/2 cup unsweetened natural peanut butter
1/3 cup vegetable oil
1 tsp vanilla extract
2/3 cup dried cranberries
In a large bowl, combine oats, quinoa, peanuts, salt and cinnamon.
In a small saucepan, combine sugar and honey. Bring to a simmer over medium heat, stirring constantly. Turn off heat and stir in peanut butter, oil and vanilla until blended.
Pour peanut butter mixture over oat mixture and stir until coated. Spread mixture in a single layer on prepared baking sheet.
Bake in preheated oven for 40 minutes, stirring twice, until golden brown. Let cool completely on pan.
Transfer granola to an airtight container and stir in cranberries. Store at room temperature for up to 2 weeks.
Makes about 4 cups.