This Almond Butter Quinoa Granola is a great healthy way to start your day! Plus: Learn How to Score a FREE Justin’s Almond Butter.
I case you haven’t been around here for long; I though you should probably know that I’m quirky when it comes to food.
Here are five examples.
- I once ate salad for breakfast every day for a year.
- The following year I had a veggie wrap every day for breakfast.
- I don’t eat seafood.
- Or Pork.
- And in case you didn’t get the idea from points one and two, I don’t like most breakfast food. Except for egg sandwiches. Egg Sandwiches are good.
The only other exception I make to the rule is granola.
My love affair from granola began as a child. It is still going strong despite my discovery that the granola I grew up on wasn’t exactly health food.
Although I’ve found a few brands of gluten free granola that I love, most of the time these days you will find me making my granola. This Almond Butter Quinoa Granola is yummy, healthy and the perfect breakfast food.
Even for this quirky girl.
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Right now you can get a free Justin’s Almond Butter (just pay $1.95 shipping) and 30-day trial membership to Thrive. (No obligation, you can easily cancel at any time.)
Whether spread on toast or drizzled over apple slices, Justin’s Classic Almond Butter is the MVP of snack time. Made from just two ingredients—almonds and sustainably sourced red palm fruit oil—this almond butter is as wholesome as it is delicious.
Often, manufacturers try to jazz up nut butters by adding sugar or high fructose corn syrup. Justin’s, on the other hand, is the real deal—this almond butter doesn’t need any sweeteners or fillers to make it palatable. The great taste comes from the naturally delicious almonds.
Almond Butter Quinoa Granola
- ½ cup natural almond butter I love Justin's
- ¼ cup applesauce
- 1/4 cup grandular sweetener of choice I used Swerve
- ¼ cup maple syrup
- ½ teaspoon cinnamon
- 1 ½ teaspoons vanilla extract
- 1 cup old fashioned oats gluten free oats
- 1 cup quinoa flakes
- 1 cup brown rice cereal
- ¼ cup dried cherries or strawberries
- ¼ cup roasted cashews
- Preheat oven to 300 degrees.
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a medium saucepan combine almond butter, applesauce, Swerve, maple syrup and cinnamon. Bring to a simmer and stir until well combined. Remove from heat and add vanilla.
- In a large bowl combine oats, quinoa flakes and brown rice cereal. Pour almond mixture over the oat mixture and stir until well combined.
- Pour granola on cookie sheet and bake for 30 minutes, stirring every 10 minutes or so. Allow to cool on the pan and transfer to a bowl.
- Pour in cherries & cashews and store in an airtight container for one week.