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Coconut Quinoa Hazelnut Granola
- 3 cups Rolled Oats
- 1 cup Hazelnuts
- ½ cup Coconut Flakes
- ⅓ cup Quinoa
- ⅓ cup Canola Oil
- ⅓ cup Honey
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- ½ cup dried sweetened Cranberries, chopped
Preheat oven to 350 degrees Fahrenheit.
Rinse quinoa well with cold water. Pour into large bowl. Add oats, honey, oil, cinnamon, nutmeg, vanilla, salt, and coconut.
Coarsely chop hazelnuts and add to the rest of the ingredients in the large bowl. Stir ingredients together until combined.
Pour granola onto a cookie sheet lined with parchment paper and bake for 35-45 minutes or until lightly browned. Allow granola to cool on elevated cookie sheet. (It will crisp up as it cools.)
Stir in cranberries and serve.
Serves: Approx. 20 | Serving Size: 1/4 cup
Per serving: Calories: 146; Total Fat: 8g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 33mg; Carbohydrate: 18g; Dietary Fiber: 2g; Sugar: 7g; Protein: 3g
Nutrition Bonus: Potassium: 97mg; Vitamin C: 1%; Iron: 9%; Calcium: 1%
Photo courtesy of Deborah Davis. Original recipe can be found on Dietitian Debbie Dishes.