This granola will satisfy most people's desire for a sweet, crunchy snack, though its taste and look are different from those of conventional granola. You can also have the granola as a cereal with milk. The oats (or quinoa) and dried fruit can have blood sugar consequences, but the quantities are modest and therefore likely to have limited blood sugar effects in most people.
Makes 6 servings:
1/2 cup quinoa flakes or old-fashioned rolled oats
1/2 cup ground flaxseeds (can be purchased pre-ground)
1/4 cup raw hulled pumpkin seeds (pepitas)
1 cup chopped raw cashews
1/2 cup sugar-free vanilla syrup (DaVinci or Torani are good)
1/4 cup walnut oil
1 cup chopped pecans
1/2 cup sliced almonds
1/4 cup raisins, dried cherries, or unsweetened dried cranberries
- Preheat the oven to 325 degrees Fahrenheit.
- Combine the quinoa or oats, ground flaxseeds, pumpkin seeds, 1/2 cup of the cashews, the vanilla syrup and walnut oil in a large bowl and toss to coat.
- Spread the mixture in an 8"x8" baking pan and press to make an even layer about 1/2 inch thick.
- Bake until nearly dry and crispy, about 30 minutes.
- Let the mixture cool in the pan for at least one hour.
- Meanwhile, combine the pecans, almonds, dried fruit and remaining 1/2 cup of cashews in a large bowl.
- Break the cooled quinoa-flax mixture into little pieces. Stir into the nut-fruit bowl.