Since my body seems to be insisting that I shift away from the morning smoothies to more substantial oatmeal and cereal breakfasts, I decided to make this crunchy quinoa cereal I’ve been seeing around the blog world. I made Angela’s version (with some variations) but I’ve seen similar ideas on Healthy Tipping Point and Edible Perspective.
I really love it. But keep in mind that I like really unsweet cereals (think Grape Nuts) that most of the world can’t tolerate. You could add more maple syrup, I guess… But I think it’s perfect just like this. Plus, quinoa is a great source of protein.
Crunchy Quinoa Cereal
(adapted from Oh She Glows)
1.5 c cooked quinoa
2 tbsp maple syrup
1 tbsp chia seeds
1 tbsp ground flax
1/4 c sunflower seeds
pinch of salt
Combine everything in a bowl then spread out on parchment paper. Bake at 350 degrees for about 45-50 minutes stirring the mix around a few times.
I totally love it and will definitely continue to make variations of this with different nuts, seeds, spices, etc. I also want to try the other two recipes as well as both of those call for uncooked rinsed quinoa which would eliminate one step.