Dark Chocolate Cherry Granola with Crunchy Quinoa

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2-½ cups Gluten Free Extra Thick Rolled Oats
• 1 cup Cooked Quinoa
• 1 cup Chopped Pecans
• ¼ cups Chia Seeds
• ¼ cups Raw Flax Seeds
• 1-½ teaspoon Ground Cinnamon
• ½ teaspoons Salt
• ¼ cups Melted Coconut Oil
• ½ cups Good Quality Maple Syrup
• ¾ cups Dried Cherries
• 2 ounces, weight Dark Chocolate, Chopped (you Can Also Use Dark Chocolate Chips If You Prefer)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 325°F (163°C) and line a large rimmed baking sheet with parchment paper.

2. In a large bowl, combine the rolled oats, cooked quinoa, chopped pecans, chia seeds, raw flax seeds, ground cinnamon and salt.

3. In a small bowl, whisk the melted coconut oil with the maple syrup. Pour over the dry mixture and stir until everything is evenly coated.

4. Spread the mixture in a thin, even layer on the baking sheet. Bake for 15 minutes, then stir well and spread it out again.

5. Bake for another 15 minutes, or until golden and dry to the touch. Let the granola cool completely on the pan, about 30 minutes, so it crisps up.

6. Once cool, stir in the dried cherries and the chopped dark chocolate (or dark chocolate chips, if using). Break the granola into clusters and store in an airtight container.