Ingredients
2 ½ cups/250 g instant rolled oats
1 cup/140 g raw unsalted pepitas
½ cup/70 g sweetened dried cranberries
½ cup/90 g chia seeds
½ cup/90 g quinoa, rinsed thoroughly and drained
2 tsp ground cinnamon
2 tsp ground ginger
½ tsp fine sea salt
2 Tbsp extra-virgin olive oil
1/3 cup/80 ml maple syrup
Instructions
- Add all the ingredients in a large mixing bowl, fold to coat well, cover, and let sit for 15 minutes.
- Preheat the oven to 300F/150 C.
- Spread the oat mixture onto a rimmed baking sheet lined with parchment paper. Bake in the preheated oven until the granola turns golden brown, 35 to 40 minutes, rotating the sheet halfway through during cooking.
- Remove from the oven. Let cool completely, transfer to an airtight container, and store for up to 1 month at room temperature.
Notes
- To make the granola clump into clusters, lightly whisk the white from 1 large egg and fold it into the oat mixture. Once baked, break the granola into clusters.
- Add ¼ cup/50 g brown sugar to make the granola sweeter.
