Quinoa-Cranberry Granola

Ingredients

• • 2 Cups Rolled Oats
  • 1 Cup organic Quinoa Grain, rinsed and drained
  • 3/4 Cup Almonds, coarsely chopped
  • 3/4 Cup unsweetened, flaked Coconut
  • 2 tsp cinnamon, ground
  • 1/2 Cup pure Maple Syrup
  • 1/2 virgin Olive Oil
  • 2/3 Cup dried Cranberries

Instructions

1. In a large blow, whisk together oats, quinoa, almonds, coconut and cinnamon.
2. In a medium bowl, whisky together syrup and oil until well combined.
3. Add syrup mixture to oat mixture and stir until well coated.
4. Spread in a single layer on a prepared baking sheet.
5. Bake at 300 F (preheated oven) for 20-25 minutes of until the oats are golden brown. 
6. Let the oats cool completely on the pan.
7. Transfer the granola to an airtight container and stir in the cranberries.
8. Store at room temperature for up to 2 weeks. Or freeze the granola in an airtight Ziploc bag for up to 3 months.

• Yield: makes about 4 1/2 Cups