Years ago my roommate and I used to eat quinoa porridge for breakfast. We were crazy people and thought it was delicious. A couple years went by and I forgot all about it, until Ben picked up these suckers at Winners.
Turns out they were not as good as I once made them out to be (check out an old post here: Breakfast Blackberries) probably because at the time I couldn’t eat real oats so I had to pretend these were still tasty. I can eat oats now. These quinoa flakes have sat in the pantry for a sad amount of time.
I’m trying to be less wasteful and that includes eating up the things that have sat (as long as they haven’t died, of course). These stinky (for real stinky, think uncooked bitter quinoa stinky) little guys are among that group. Feeling inspired I did a quick Pinterest search and stumbled upon this tasty looking recipe for Basic Quinoa Granola on Southerninlaw.com.
I mixed everything together and tossed it in the oven within five minutes. I also tagged her in my insta story and she responded right away. It kind of surprised me haha but I suppose that’s the point of tagging people so they actually see it?? Thanks again for the inspiration 🙂
In her recipe she suggests adding some optional items. I tossed in pumpkin pie spice, extra vanilla, some chia seeds, a handful of chopped almonds, and physllium husk. I would have loved to add more almonds – if I make this again I’ll get some sliced almonds or get a slapchop because slicing almonds is a pain, the amount of almond pieces on my floor right now….
I ended up doing a double batch and the first finished while I was writing this out. It still tastes a bit like plain quinoa but the added things make it actually yummy. It also clumped up really nicely which is how granola should be! I don’t think I’ll have a whole bowl of it anytime soon – mostly because it didn’t make a whole lot, quinoa flakes are tiny – however I will definitely eat this stuff on top of yogurt or I’ll grab a handful for a quick snack.
All in all this was a super simple gluten free granola recipe based off this one on southerninlaw.com, check it out 🙂