Guess what makes really great granola other than oats? Quinoa Flakes!

As someone who cross reacts to gluten when eating gluten free oats, quinoa flakes have been a very happy discovery! It can be substituted anywhere oats are called for.

This is a healthy granola recipe that is made with three kinds of dried fruit. I’ve included dried blueberries, raisins and turkish figs in this recipe.

It is sweetened with maple syrup, and the fat used is heart healthy olive oil. I added a touch of warming cozy cinnamon.

How do you like to eat granola? I like it as a yogurt topping and just plain by the handful.

Fruit & Quinoa Granola, Gluten Free, Dairy Free

Preheat your oven to 350 degrees F.

Ingredients:

3 Cups of Quinoa Flakes (my go to gluten free brand)

1/3 Cup of Pure Maple Syrup

1/4 Cup of good Olive Oil

1/2 Teaspoon of Ground Cinnamon

1/8 Teaspoon of Salt

1/2 Cup of Turkish Figs, diced

1/3 Cup of Dried Blueberries

1/3 Cup of Raisins

Directions:

Spread your quinoa flakes in an even layer on a baking sheet, and toast for 8 minutes stirring half way through.

Remove quinoa flakes from the oven and place them in a large mixing bowl.

Heat the maple syrup, olive oil, cinnamon and salt over medium high heat to a rolling boil. Pour the hot mixture over the bowl of toasted quinoa flakes, and stir until evenly and thoroughly coated.

Spread the granola on a parchment lined baking sheet, and bake in the oven for 18 minutes, stirring half way through after 9 minutes.

Remove the granola from the oven and stir in the dried fruit.

Cool completely on the baking sheet before storing in an airtight container.

This will keep for at least a week at room temperature.