Quinoa-pumpkin seed granola

By mm_food4me

Ingredients

• 3/4 cup uncooked quinoa, rinsed {if needed} and well-drained
• 1/2 cup raw pumpkin seeds (pepitas)
• 1/2 cup chopped raw nuts (I used 1/4 cup peanut halves and 1/4 cup coarsely chopped almonds)
• 1/4 cup sunflower seeds
• 1/4 cup raw and local honey
• 2 tbsp. coconut oil
• 1 tsp. ground cinnamon
• 1/2 tsp salt
• 3/4 cup dried fruit (I used half chopped cherries and half craisins)

Preparation

Step 1

Preheat oven to 350 degrees F. In a large bowl combine quinoa, seeds, and nuts. In a small microwave-safe bowl heat honey for 20 seconds. Stir in oil, cinnamon, and salt. Pour honey mixture over quinoa mixture; toss to coat. Spread in a baking pan.
Bake, uncovered, for 20 mins.
Stir in dried fruit. Cool for 15 mins in the pan. Spread out on foil. Cool completely, breaking up any large pieces. Store in an airtight container for up to 2 weeks in the refrigerator.
Each serving approximately: 191 cal, 11 g fat, 22 g carb, 3 g fiber, 6 g pro.