Do you see where this is going?
This is only my second quinoa post, yet both recipes use it uncooked.
For someone who doesn’t like the taste of cooked quinoa, I have to admit that something magically delicious happens when it’s toasted.
And this cereal is a perfect example.
I LOVE everything about this cereal. It comes together in about 5 minutes and smells heavenly while it’s baking. It’s vegan, and – if you use the appropriate oats – gluten-free. It’s also crazy-adaptable based on what you mix in – have fun!
I think this would also make a great new-mom or hostess gift, packed up in a mason jar with a pair of pretty cereal bowls to accompany (and maybe some really good coffee?).
Have a great weekend!
adapted from Sew French
4 c. rolled oats (not instant)
1/3 c. quinoa, rinsed and drained
2/3 c. unsweetened flaked or shredded coconut, divided
1/3 c. coconut oil, melted and cooled
1/2 c. maple syrup
sea salt to taste
Optional: mix-ins such as dried fruit, chopped nuts or chocolate chips
Pre-heat oven to 350 – line a baking sheet with parchment paper.
Place all ingredients except 1/3 c. coconut in a large bowl and stir till well combined. Spread mixture onto your prepared baking sheet and bake for 40-5o minutes, stirring every 10 minutes or so and watching carefully after 30 minutes as it will burn quickly.
Remove from oven and place on a wire rack to cool completely. Stir in reserved 1/3 c. of coconut and any mix-ins, if using.
Will keep for 2 weeks in an airtight container; much longer if frozen.
This delicious recipe brought to you by Sheri Silver