My attempt at a quinoa cereal recipe was inspired by granola-making experiences where I stir together a bunch of leftover ingredients and hope for the best. This habit of mine to take what I have on hand and make something edible has resulted in questionable dishes, but this cereal turned out quite nicely.
I based the recipe’s ingredients off a granola topping recipe I have used in the past. The main players – quinoa, oats, and wheat germ – are supported by pecans and golden raisins, then sweetened and spiced with agave nectar, cardamom, and cinnamon. I also threw in some toasted coconut for good measure.
The best part about a granola recipe is its openness to play around with ingredients. If you do not like raisins you can add Craisins or dried apricots. If nuts or wheat germ are not your favorite, substitute sunflower seeds or sprinkle in a little bit of flaxseed. At the end of the process, you will have a nutritious, low-cost breakfast cereal.
If you do not like to eat granola-type cereals, then you may like to sprinkle this over a fruit and yogurt parfait. I have also enjoyed topping a dish of vanilla ice cream with the mixture to add a little crunch. Enjoy!
- 1 1/2 cups quinoa
- 1 1/4 cups old-fashioned rolled oats
- 1/2 cup wheat germ
- 1/2 cup pecans
- 1/2 cup plus 2 tablespoons agave nectar
- 1/4 cup golden raisins
- 2 tablespoons toasted coconut
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- In a medium bowl, stir together all of the ingredients except the agave nectar.
- Once the ingredients are well combined, add the agave syrup and mix well.
- Transfer the mixture to a sheet pan lined with parchment paper.
- Bake at 300 degrees F until golden, about 20 minutes, stirring halfway through.
- Remove from the oven and allow to cool.
Cooking quinoa according to the package directions - one cup of uncooked quinoa to two cups of liquid - yielded a scant 1 1/2 cups of quinoa.