Crunchy Quinoa, Toasted Almond And Dark Chocolate Brown Butter Granola


Soup-to-nuts Cherry chocolate granola Photo/Paul L. Newby, II

INGREDIENTS:

2 1/2 cups old-fashioned rolled oats
1 cup cooked quinoa
1 cup toasted sliced almonds
1/2 cup ground flaxseed
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 tablespoons unsalted butter
1/2 cup honey
2 teaspoons vanilla extract
1 cup dark chocolate chips

METHOD:

Preheat oven to 325 degrees F. Line a baking sheet with foil or parchment paper.
Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from heat and set aside. Stir in honey and vanilla extract.

In a large bowl, combine oats, almonds, quinoa, flaxseed, cinnamon and salt. Stir well to combine. Pour butter/honey over the oat mixture, stirring with a large spoon until the entire thing is equally moistened. I stir and even mix with my hands for about 5 good minutes. Spread evenly on the baking sheet in one layer. Bake for 10 minutes, toss and then bake for 10 minutes more. Toss again, then bake for about 10 more minutes, stirring every 3 minutes or so until the mixture is golden.

Remove and let cool for about 10 minutes. At this time, I gently and quickly squeeze some of the granola together with my hands – I find that this helps it “clump” together. Pour chocolate chips over top and stir in gently. Let cool completely for at least one hour before eating.

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