This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Check to make sure the oats and the quinoa are labeled gluten-free if you are concerned about possible cross-contamination in processing.
"Like religion, politics, and family planning, cereal is not a topic to be brought up in public. It's too controversial." -Erma Bombeck, Housewife
This granola is super simple to make and fantastically healthy for you. It's best to use a non-stick cookie sheet or non-stick aluminum foil. If you use regular aluminum foil, let the granola stand for a few moments after coming out of the oven and any that is stuck to the foils will soften.
Servings: 6 | Serving size: about 1 cup
Cooking Time: 75 Minutes
This recipe can easily be multiplied. Store tightly covered at room temperature. Keeps well for 4-5 days.
Preheat over to 300°F.
Place the water in a large sauce pan over high heat. When the water is boiling add the oats and quinoa. Reduce the heat to a simmer and cook for 12 minutes.
Drain and rinse with cold water.
Place the drained oats and quinoa in a large bowl with the almonds, walnuts, applesauce, cinnamon, nutmeg, salt, maple syrup, raisins and cranberries.
Fold together until well blended.
Place on a large cookie sheet lined with aluminum foil. Spread as flat as possible and place in the oven.
Bake for 45 minutes. Stir with a fork every 10 to 12 minutes.
Remove and let cool fully before storing.
Serving size: about 1 cup
|Calories 239||Calories from Fat 56|
|% Daily Value|
|Total Fat 7g||10%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 39g||13%|
|Dietary Fiber 5g||20%|
|Vitamin A 0%||Vitamin C 6%|
|Calcium 4%||Iron 13%|
|Vitamin K 0 mcg||Potassium 286 mg|
|Magnesium 91 mg|