I can overdose on granola or cereal. Back in college, the girls would always eat cereal and I would eat my granola. Even working at Scott and White Hospital, I would LOVE the granola parfaits. Unfortunately, granola is usually high in white sugar and white flour. I thought I would have to give up my obsession with granola until I tweaked a recipe and made it "anti-inflammatory-ish".
This granola is full of antioxidants, nutrition, fiber and protein! I am truly in love! Prepare for your life to be changed.
1 cup buckwheat
1/3 cup quinoa
2 T chia seeds
3/4 cup raw almonds, chopped
1/4 cups pumpkin seeds
1/4 cups shredded cocunut
1/2 cup dried cranberries1/2 cup maple syrup
1/2 cup olive oil
In large mixing bowl, combine all dry ingredients and mix well. Then add maple syrup and olive oil.
Spread evenly onto a baking sheet and bake in a preheated oven at 225 degrees for 60-70 minutes.
Allow to cool for 10 minutes and mixture will easily break up into delightful little granola pieces.
*****I actually added more cranberries and used less than 1/2 cup of olive oil and it tasted just fine. I think next time I might add more cinnamon or even some ginger for another kick. If you don't have quinoa (which I highly recommend getting), you can probably substitute for more oats.****
What better way to store this little piece of heaven than in my precious grandmother's jars!
yum... can't wait to try this. I love your blog.
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