With quinoa and pumpkin seeds, this granola packs a protein punch along with several important micronutrients.
3 Tbsp unsalted butter
4 Tbsp maple syrup
2 cups old fashioned rolled oats
½ cup pumpkin seeds
½ cup quinoa
1 tsp sea salt
1 cup macadamia nuts, chopped
3 tsp freshly grated lime zest
¾ cup large coconut flakes
Combine butter and maple syrup in small saucepan and heat over medium. Heat until butter is just melted. Remove from heat.
Preheat the oven to 300 degrees F and line a rimmed cookie sheet with parchment paper.
Combine the oats, pumpkin seeds, quinoa, salt, nuts, a lime zest in a medium bowl. Pour in butter mixture and stir to combine. Spread onto the prepared cookie sheet, and bake in the oven for 25 minutes. Add coconut flakes for last 10 minutes.
Remove pan from oven and let cool on the sheet. Break granola apart and store in airtight container
Serving size: ⅓ cup. Makes approximately 14 servings.