A jar of homemade granola is so wonderful to have on hand. We eat it by the handful as a snack, but it's so great for breakfast with milk and a banana, on top of porridge, or for an easy dessert like the ice cream parfait in the photo. This version, dubbed GRAINola, was made using a mix of flaked Golden Quinoa and flaked Farro. We used the Komo Flic Floc to make the 100% traceable grain flakes - which increases the nutrition and ensures maximum freshness!
1 cup flaked GRAIN Golden Quinoa
4 cups flaked GRAIN Farro
1 cup almonds
1 cup pecans
1 cup coconut flakes
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup cocoa powder
1/2 cup coconut oil
1 cup maple syrup
1/2 tsp vanilla extract
Preheat the oven to 350º. Toast the nuts on a baking sheet in the oven until fragrant, approximately 7 minutes. Roughly chop when they are finished. Reduce the oven temperature to 300º. In a large bowl mix the flaked Golden Quinoa and Farro with the chopped nuts and the rest of the dry ingredients. Combine the maple syrup and coconut oil in a small sauce pan over low heat. Once melted, add the vanilla. Pour this over the dry mixture and mix well.
Spread the mixture out evenly on a baking pan and bake for 30-45 minutes at 300º. Stir every 10 mins or so to ensure even baking.
Let the GRAINola cool in the pan and then transfer to a large mason jar for storage. Begin snacking immediately!