Published December 20, 2012 | Written by James Schend
Published by: 
Servings: 6
Total Time: 65 min
Prep Time: 20 min | Cook Time: 45 min
Try this wheat-free granola topped with almond milk or soy yogurt for an energizing breakfast.
|
|
Serving size: |
Approximately ¾ cup |
|
|
| |
|
|
Calories per serving: |
327 |
|
|
| |
| |
|
|
|
|
|
|
|
|
|
Total Fat 5.5g |
8% |
|
|
|
|
Cholesterol 0mg |
0% |
|
|
|
|
Sodium 4mg |
0% |
|
|
| |
|
|
|
|
|
|
|
Serving size: |
Approximately ¾ cup |
|
|
| |
|
|
Calories per serving: |
327 |
|
|
| |
| |
|
|
|
|
% Daily Value* |
|
|
|
|
Total Fat 5.5g |
8% |
|
|
|
|
Saturated Fat 2.3g |
12% |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Cholesterol 0mg |
0% |
|
|
|
|
Sodium 4mg |
0% |
|
|
|
|
Total Carbohydrate 63.0g |
21% |
|
|
|
|
Dietary Fiber 6.0g |
24% |
|
|
|
|
Sugars 17.0g |
|
|
|
|
|
Protein 9.0g |
13% |
|
|
| |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. |
|
|
Ingredients
- 3 tablespoons honey
- 3 tablespoons liquid coconut oil
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 cup buckwheat groats
- 1 cup cooked quinoa
- ½ cup old fashioned oats
- ½ cup dried unsweetened cranberries
Step by Step:
- Preheat oven to 325°F. Lightly grease a baking sheet or line with parchment paper or a silpat (silicon baking mat).
- In a small bowl, stir together first five ingredients. In a large bowl, stir together buckwheat, quinoa, and oats. Add honey mixture and stir thoroughly to combine. Spread mixture in an even layer in prepared pan.
- Bake at 325°F for 40 to 45 minutes or until grains start to brown. Remove and stir in cranberries. Place pan on a wire cooling rack to cool completely before storing in an airtight container.
