University of California San Francisco
Helen Diller Family Comprehensive Cancer Center

Coconut Quinoa Chia Granola

Coconut Quinoa Chia Granola

Here is a great way to start your day, or enjoy as a snack. The ancient Andean grain quinoa , and the Mexican-native chia seed are both known to be high in plant-based dietary proteins. Protein plays a fundamental role in structuring and repairing the cells of the entire body.

Ingredients

  • 1 cup rolled oats (or steel cut oats)
  • 1/2 cup quinoa, uncooked
  • 1/2 cup almonds, coarsely chopped/slivered/sliced
  • 1/4 cup chia seeds
  • 1/8 tsp. sea salt
  • 3T coconut oil
  • 3T maple syrup
  • 1 tsp. vanilla extract
  • 1/4 cup coconut flakes, unsweetened

Directions

  1. Preheat oven to 325 degrees F and line baking sheet with parchment paper.
  2. In a large bowl, mix together oats, quinoa, almonds, chia seeds, and salt.
  3. In a smaller separate bowl, melt coconut oil in a microwave and add maple syrup and vanilla extract. Stir to combine.
  4. Pour the liquid ingredients into the bowl with the dry ingredients, and mix  thoroughly.
  5. Spread an even layer of the mixture across the prepared baking sheet.
  6. Bake on the third rack from the bottom of the oven for 30 minutes.
  7. Remove granola from the oven and sprinkle with coconut flakes.
  8. Let cool completely and do not touch.

Yields 24 servings (2T each)

Nutrition Information per serving: Calories 135; Total Fat 8g; Saturated Fat 2g; Carbohydrate 12g; Fiber 2g; Protein 4g; Sodium 17mg

Recipe adapted from iFoodReal.com