If you follow me on Instagram you probably already know how obsessed I am with smoothie bowls. I eat them quite regularly. On top of my smoothie bowl I typically just put granola because I am not very good at keeping fresh fruit in the house. What you all probably don’t know is that I make my granola myself. I modified a recipe out of the Skinnytaste Cookbook. She also has a similar recipe here that is delicious in the fall. I modified my recipe because Skinnytaste’s calls for dried fruits and I just really really hate those.
Look at that granola-y goodness. Sometimes I make a giant batch and take it to work to snack on. Today though I really only had enough nuts to make a small batch to last me through the next week or so. The beauty of homemade granola is it is so customizable. I like mine with a combination of honey and agave nectar with cinnamon and nutmeg for a warm flavor.
I make sure I put in quinoa and chia seeds to boost the protein.
It will look like this when it comes out of the oven. A nice, golden brown block of ingredients. Let it cool to room temperature then break it all apart and put it in an airtight container.
Recipe
I tried to guesstimate how much of everything I use. Honestly I kind of eyeball it all but this should be about what you need, give or take a little honey.
Ingredients
- 1 cup rolled oats
- 1/2 cup quinoa
- 1/4 cup chia seeds
- 1/4 cup slivered almonds
- 1/4 cup pecans
- 1/8 cup honey
- 1/8 cup agave nectar
- 1/2 tsp pure vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Preheat oven to 325°F. Line baking sheet with parchment paper or silicone baking sheet.
- Rinse quinoa under cold water. Drain and pat dry.
- Then, spread the quinoa and oats on the baking sheet. Toast in the oven, until golden.
- In a large bowl, combine quinoa, oats, chia seeds, almonds, and pecans.
- In a separate bowl, combine honey, agave nectar, pure vanilla extract, cinnamon, and nutmeg.
- Pour honey mixture over the oats and stir together.
- Spread the mixture on the lined baking sheet, and bake until golden brown, around 10 minutes.
- Finally, remove from oven, allow to cool. When cool, break apart and store in an airtight container.
