Protein-packed and fiber-rich, the seed-and-grain base is lightly sweetened with honey and brown sugar. Sprinkle it over the Mango, Tangerine, and Yogurt Smoothie Bowl.
- Total Time:
- Yield: Makes about 4 cups
Photography: Lennart Weibull
Source: Martha Stewart Living, March 2016
- 2 cups old-fashioned rolled oats
- 3/4 cup red or white quinoa
- 1/2 cup raw hulled sunflower seeds
- 1/4 teaspoon ground cinnamon
- Coarse salt
- 3 tablespoons honey
- 3 tablespoons packed light-brown sugar
- 3 tablespoons virgin unrefined coconut oil, melted
Preheat oven to 325 degrees. Combine oats, quinoa, sunflower seeds, cinnamon, and 1/4 teaspoon salt in a large bowl. Heat honey, sugar, and oil in a small saucepan over medium, stirring, just until sugar is dissolved (do not let boil). Pour over oat mixture, stirring until evenly coated. Transfer to a parchment-lined rimmed baking sheet; spread into a thin layer.
Bake, stirring once halfway through, until dry, golden, and nutty, 25 to 30 minutes. Let cool completely on baking sheet (granola will clump and become crisp as it cools). Break into bite-size pieces. Granola can be stored in an airtight container up to 2 weeks.