• Monday, October 23, 2017

Granola Recipes

Quinoa Granola
May 27, 2014
Ingredients

Equipment:
large strainer
2 quart saucepan with cover
large mixing bowl
small mixing bowl
measuring cup
measuring spoons
2 sheet trays or cookie sheet

 

Quinoa:
1 1/2 cups Rainbow quinoa (or any other variety)
3 cups water

 

Granola:
3 cups rolled oats
1/4 cup dark brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup canola oil
1/2 cup Bee Raw (Florida Orange Blossom or Maine Wild Raspberry)
1/4 cup water
1 tbsp vanilla extract
1/2 tsp salt
3/4–1 cup dried cranberries
3/4–1 cup raisins

Directions

If you’re trying to entice your kids with food, here’s a tip: Don’t mention the words organic granola. Instead, whip up a batch of our healthy-yet-surprisingly-non-hippie quinoa granola and just see if they can resist it. (They won’t be able to). We teamed up with Bee Raw to create this kid-friendly recipe in time for your first weekend in the Hamptons. The quinoa transforms into a crunchy, nutty grain when cooked, then dry-toasted. Rolled oats and spices are infused with Bee Raw, baked, then mixed with the quinoa to receive yet another pour of Bee Raw which seals the flavor deal. The result: a sweet and healthy crowd pleaser. You’re welcome.

Pre heat oven to 325ºF. Place 1 1/2 cups quinoa in a strainer and rinse thoroughly. In a saucepan, add 3 cups water and the rinsed quinoa. On medium-high heat, bring to a boil, reduce to a simmer and cover saucepan. Cook for 18–20 minutes until the quinoa has absorbed all of the water. When done, spread quinoa evenly on a sheet pan. Bake in oven for about 1 hour; stir quinoa every 15 minutes to help dry out and crisp. When crisp and brown in color, remove from oven, cool and set aside.

Granola: In a large mixing bowl, combine rolled oats, dark brown sugar, cinnamon and nutmeg; stir. In a small mixing bowl, combine canola oil, honey, water, vanilla extract and salt; stir. Pour liquid into bowl with rolled oats mixture; stir until all oats are well coated. Spread rolled oats mixture onto sheet tray. Bake in oven for about 1 hour; stir rolled oat mixture every 15 minutes to help dry out and crisp. When crisp and brown in color, remove from oven, cool and set aside.

In a large mixing bowl, add cooled quinoa and rolled oat mixture, stir. Drizzle 1/4 cup honey over quinoa granola and mix well. Transfer to large storage bag or container. Store in a cool dry place – no need to refrigerate. Let the kids snack!

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