If when you think of granola, you imagine crunchy, sweet clusters of oats, you’re not alone. Head Chef Elana dreamt up that exact recipe this winter, and it became one of our breakfast go-tos Sometimes, though, we crave something a little nuttier for a sweet-savory breakfast. Thanks to Culinary Program Manager Andrea Folkerts, we’ve got just that recipe. Jam-packed with cashews, chia seeds, and goji berries—and those are just a few star ingredients—this granola is bound to satisfy your sweet tooth, leaving you feeling ready to start the day.
.5 cup crisp quinoa
1 cup unsweetened coconut flakes
1 cup slivered almonds
1 cup pumpkin seeds
1 cup raw pecans
1 cup raw cashews
2 tablespoons chia seeds
1 1/2 teaspoons ground cinnamon
1/4 teaspoon of salt
3 tablespoons coconut oil
2 teaspoons vanilla extract
1/4 cup maple syrup
1/4 cup golden raisins
1/4 cup goji berries
Preheat oven to 325F. Roughly chop pecans. Add parchment to a baking sheet.
Add coconut oil to a large bowl. Working in 30 second intervals, add to microwave and cook until coconut oil is melted.
Add quinoa, coconut flakes, slivered almonds, pumpkin seeds, pecans, cashews and chia seeds to large bowl with coconut oil. Mix until combined. Pour over cinnamon, salt, vanilla, and maple syrup. Toss to fully combine.
Pour nut mixture on baking sheet and arrange in an even layer. Add to oven and cook until nuts are lightly toasted, 15-17 minutes.
Once nuts are toasted, add raisins and goji berries to baking sheet and toss to combine. Enjoy your granola with yogurt or almond milk!