Oh the relief of Spring Break.
It’s timed perfectly this year. Beijing’s at that point where it’s generally 10-20 degrees, except this period will last less than a week. Spring and Autumn are practically non-existent in Beijing, which is hella depressing, especially since they’re my favorite seasons.
Naturally, I decided to make a batch of granola. This time, I used uncooked quinoa as well as oats. I’ll admit, I was pretty skeptical about it at first, but it turns out that it adds a different texture. It’s hard to explain, but you’ll understand once you’ve tried it. I’m calling it quinola. I’m so creative.
Throw on some vanilla soy milk ❤ (Pour on the Goodness!)
Notes: Granola is one of the most customizable recipes ever, so you could use pecans instead of almonds, you could omit the spices and chia seeds, etc.
Honey Almond Quinola
Makes 5-6 cups
- 2 cups (180 grams) old-fashioned oats
- 1 cup (170 grams) quinoa, uncooked
- 1 cup (120 grams) sliced almonds
- 1 tbsp chia seeds
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/3 cup (78 ml) coconut oil, melted
- 1/2 cup (170 grams) honey
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 egg white, whisked lightly until foamy (optional)
- Preheat oven to 170 degrees Celsius, or 325 degrees fahrenheit
- In a large bowl, mix the oats, quinoa, almonds, chia seeds, cinnamon, and nutmeg
- In another bowl, mix the coconut oil, honey, vanilla, salt, and egg white
- Stir the wet ingredients into the dry ingredients until everything is well mixed
- Spread the mixture onto a lined baking sheet and bake for 20-25 minutes
- Store in an airtight container