When I was growing up, I loved granola. So much so, that when given the chance to pick any breakfast cereal I wanted, my choice was almost always granola. (No Frosted Flakes for me!)
This continued for years until someone informed me during high school that granola was extremely high fat, high calorie and that I shouldn’t eat it.
I was heartbroken.
By then low fat granola had come out, but sadly, it just wasn’t the same.
So, I gave up my granola obsession in favor of a far less exciting Special K. Topped with a banana and a packet of Sweet n Low. Mmmm….healthy!
Nothing like a shot of chemicals on your cereal in the morning to start your school day off right.
These days, I don’t eat boxed cereal at all, but if I did, I’d go back to my trusty granola.
High fat and all, it still tastes the best (to me.)
Luckily, lower fat and tasty don’t have to be mutually exclusive now.
Nope, its super-easy to make my own and today I’m sharing with you a recipe that is both bowl-worthy and snack worthy.
I enjoyed this so much that I found myself sneaking into the pantry to grab a handful more than I’d care to admit.
Some things never change.
Recipe adapted from Vegetarian Times
- 5 unsalted organic brown rice cakes
- ½ cup Quinoa Flakes(or oatmeal)
- ½ cup cooked quinoa
- ½ cup chopped raw almonds
- 2 tablespoons maple syrup
- ½ cup applesauce
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment paper.
- Crumble rice cakes into a bowl. Add quinoa flakes, cooked quinoa and raw almonds. In a small saucepan heat maple syrup, apple sauce, cinnamon and vanilla over low heat. Stir into quinoa and rice cake mixture.
- Spread in a single layer on prepared baking sheet. Cook for 10 minutes. Stir and cook 10 to 15 minutes more. Break into clusters and mix in dried fruit.