A Little Taste of Summer

I certainly hope y’all enjoyed a slice of pie yesterday to celebrate Pi(e) day.  It was March 14, thus 3.14 representing the math number pi.  Anyways, who thought to put Lent smack dab in the middle of pi day, March/St. Patty’s Shamrock Shakes and Girl Scout Cookies?  Just kidding, I probably shouldn’t be indulging in any of that right now anyway.  There are plans in the making to experiment with recipes recreate these indulgent goodies in the near future.  Also, I should probably focus on my java habits which certainly keep me wired and going through dead week and finals.

As I have been experiencing some extremely warm weather (great for swimming, tanning, and relaxing but terrible for studying), I thought it would be nice to whip up a batch of coconut granola.  I had stumbled upon these coconut strips a week or so ago at Trader Joe’s and had been happily munching my way through the bag when I had an epiphany.  What about granola??

Photo Credit: Bowtiful Life

So, starting with a decent amount of research (types of ingredients I have in the house/want to use, amount of time/effort needed to spend making the granola, etc), I found this one.  I sort of followed it as a general guideline and came up with my own semi-creative yet uber delicious concoction.

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Coconut Maple Quinoa Granola
~ 2 cups (give or take how much you snack on)

Ingredients 

  • 3/4 cups quinoa
  • 1/4 cup oats
  • 1/2 cup chopped pecans
  • 1/2 cup chopped walnuts/almonds
  • 1/2 cup pepitas
  • 2 tsp cinnamon
  • 2 tsp ground flaxseed
  • dash sea salt
  • 1/4 cup maple syrup
  • 2 tbsp coconut oil (melted)

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Directions

  1. Preheat the oven to 250F.  Place the quinoa in a bowl and add just enough water so the grains are slightly submerged.  Allow the quinoa to sit for about 10 minutes as the oven warms up. 
  2. Spread quinoa thinly over a baking sheet covered with parchment paper.  Bake for about 15-20 minutes
  3. Increase the oven temp to 350F.  Mix the quinoa with the remaining ingredients and give it a good stir.  Spread it back out on a baking sheet (I still used parchment paper) and bake for about 20 minutes. *
  4. Remove tray from oven and allow to cool on the stovetop.  When ready, simply break apart and divide into bags or store in an airtight container. (maybe a mason jar for extra creativity points?) 😉

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*I set my alarm for 10 minutes, stirred it around, and put it back in for 10 minutes.  Whatever floats your boat, just make sure to check that it cooks evenly.

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I tested a bit out on some Chobani Greek yogurt (a new flavor for me) and also decided to send a bag to my foodie pen pal.  Then, to test the market a bit more, I brought a couple snack packs to my capstone group meeting.  The two gals I gave them to said they were DELISH, so this recipe seems to have been a complete success 🙂

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11 thoughts on “A Little Taste of Summer

  1. Good Morning…..Sounds a little too sweet for my tastes…..but I may try the coconut strips……Coconut seems to be a big health solution for muscles, brain, etc…I have a friend who has Parkinsons Disease and he and his wife {Dietmar and Pauline} eats tons of coconut related products…..put lots in smoothies….use coconut butter instead of shortening, etc………we are also having a taste of summer…..off to Accupuncture…..I think it is helping………First you have to believe……Right!!!…..hugs…….Papa

  2. Pingback: WIAW #32 – A Flurry of Finals | California Endless Summer

  3. Pingback: Break Rundown Part #1 | California Endless Summer

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