Mandy Wolfe's Nutty Granola
Mandy Wolfe's recipe for granola made with puffed quinoa, coconut, pecans and seeds.
Ingredients
- 1 cup shredded unsweetened coconut
- ¾ cup puffed quinoa
- 1¼ cups pecans coarsely chopped
- ¾ cup pumpkin seeds
- ⅓ cup black sesame seeds
- ⅓ cup white sesame seeds
- ½ cup agave syrup
- ½ cup almond butter
- ¼ cup coconut oil
- 2 tsp vanilla extract
- 2 tsp salt
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix the shredded coconut, puffed quinoa, pecans, pumpkin seeds and both sesame seeds together.
- In a small heavy-bottomed saucepan over medium-low heat, warm the agave syrup, almond butter, coconut oil, vanilla and salt, whisking until smooth and homogeneous, then remove from the heat.
- Pour the almond-butter sauce into the coconut mixture and use a spatula or wooden spoon to stir until all the ingredients are evenly coated.
- Line a sheet tray with parchment paper and spread the granola over it. Bake for 10 to 15 minutes, stirring 2 or 3 times along the way until dry and golden brown (it can turn dark brown quickly, so be watchful!).
- Remove the granola from the oven and allow to cool to room temperature before using your hands to break up the mixture into bite-size pieces and transferring to an airtight storage container. This granola will keep, at room temperature, for up to 10 days.