and i'm back from spring break! hoora- NO.
back from break means back to school.
which means a lot less time to do things...
like baking stuff...
like baking granola...
so of course, the night before returning back to the school morning routine, i whipped up a batch of chunky fig, hazelnut butter, & quinoa granola. super good i must say. super DUPER good.
like so good that you will just scoop handfuls of this granola into your mouth kind-of good.
**slightly sweet, salty, crunchy – the whole SHEBANG.
it's pretty awesome.
**just a side note: when i say slightly sweet, i mean not really sweet at all. if you'd like it to be sweeter, just add more honey/agave/maple syrup.
***adapted loosely from this recipe
what you need:
1 cup rolled oats
1/2 cup uncooked quinoa
1/2 cup roughly chopped almonds (unroasted)
2 tbs homemade hazelnut butter (or other nut butter)
1/2 tbs olive oil (doesn't have to be exact)
1/2 tbs coconut oil
1 tbs agave/maple syrup/honey (any would work)
1 tsp+ salt
5 large dried figs
1/3 cup flame raisins
what you do:
00. preheat the oven to 350 degrees F + line a baking sheet with parchment paper
01. rinse quinoa in a fine mesh-strainer until water runs clear
02. in a large bowl, combine quinoa, oats, and chopped almonds
03. in a small saucepan, melt together coconut oil, olive oil, hazelnut butter, and agave
04. once melted together, pour over quinoa/oats/almonds, add salt, and fold together until combined
05. in one layer, spread out the un-toasted granola onto the baking sheet
06. bake for 20 minutes, flipping granola about half way
07. for the last 5 minutes, add figs and raisins, and lower oven heat to 275 degrees F
08. once done, let cool, and store in an airtight container
P.S. and maybe sometime next week i'll post the photographs i took in santa fe! have a great end of the week!