This recipe calls for uncooked quinoa. We used I HEART KEENWAH toasted quinoa, an organic heirloom Bolivian tricolor royal quinoa sent to us by Fair Trade USA. Any uncooked quinoa will work, but tri-color looks pretty.
3/4cup80g dried white mulberries or golden raisins
Instructions
Preheat oven to 325 degrees.
Line two large baking sheets with silicone baking mats or parchment paper.
In a large bowl, toss the oats, quinoa, pecans, apples, cinnamon, nutmeg, cloves and salt together until combined.
In a medium bowl, whisk together the oil, vanilla, applesauce, cider, maple syrup and brown sugar. Pour into the large bowl over dry ingredients, and mix until everything is moistened. Spread mixture onto the two baking sheets and bake for 45 minutes, making sure to stir the granola every 10-15 minutes to prevent burning. Allow granola to cool for twenty minutes on the baking sheet, or until it becomes firm and crunchy. Pour into a large bowl and stir in the raisins or mulberries.
Cover tightly and store at room temperature for up to 2 weeks.
Notes
if you use the darker baking sheets, the granola will get toastier more quickly, so you might want to keep an eye on it!
Keyword apple sider, granola, maple syrup, olive oil, unsweetened apple sauce