Ingredients
2 cups whole rolled oats
1 cup sliced or slivered almonds
3 T. canola oil
2 T. honey
1 cup shredded unsweetened coconut (optional)
1/2 cup of any dried fruit such as raisins, cranberries, pineapple or apricots (try to look for no-sugar added, it can be tough to find, so just don’t overdo your quantities)
Add seeds like flax seeds, pumpkin, sunflower, etc. as you wish! Pack in the nutrition!

Mix all the ingredients except the dried fruit
Place on a sheet pan lined with parchment or Silpat
Bake at 350 degrees for 15 minutes or until golden
Remove from the oven and allow to cool
Add the dried fruit
Can be stored in an airtight container for two to three weeks

Serving size: 1/4 cup; Makes about 4 cups

Quinoa (keen-wa) is one of the best whole grains on earth and is packed with the most complete proteins! It’s super easy to make and you can find it now in most supermarkets (usually in the rice/grain aisles).

I boil it in chicken broth for more flavor and it takes less than about 10 minutes! Add a scoop to your salad or have it as your main affair. Here’s a delicious recipe to change things up!

1 cup quinoa
1 cup dried cranberries
1 cup frozen green beans, defrosted
1/4 cup walnuts, chopped
1/4 cup green onions, sliced
1/4 cup balsamic vinegar
1 1/2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Combine quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed.

In a medium bowl, combine cooked quinoa, dried cranberries, green beans, walnuts, and green onions until well mixed. In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. Pour over the quinoa mixture. Toss until well blended. Season with salt and pepper, to taste. Chill in the refrigerator for at least 30 minutes before serving.

Enjoy!