1/4 cup white quinoa
1/2 cup gluten-free rolled oats
1/2 cup shredded coconut
1/4 cup shelled salted pumpkin seeds
1/3 cup allergen-free dark chocolate chips
1/4 tsp pure vanilla extract
1/4 cup Sunbutter Natural Crunch Sunflower Butter
3 tbsp organic honey or maple syrup
- Heat a dry, stainless steel pan over medium heat. Add the quinoa and cover with a lid, then gently shake over the burner until the quinoa start to pop and turn brown. This should take about two minutes. Pay very close attention to the quinoa because it can turn from brown to burned very quickly.
- Add the toasted quinoa, oats, coconut, salted pumpkin seeds, and dark chocolate chips to a mixing bowl and toss well. Add the vanilla, crunchy Sunbutter, and honey or maple syrup and mix well. The granola should come together in lumps.
- Spread it out on a baking sheet lined with parchment paper. Place in a preheated 400F oven and bake for 8 – 10 minutes, or until golden brown.