Makes 6 cups

Preheat oven to 400F

  • 1/2 cup coconut oil 
  • 1/4 cup good-quality maple syrup
  • 3 cups quinoa flakes (organic and you can buy the box of flakes at Whole Foods)
  • Himalayan salt
  • 1 1/4 chopped raw pumpkin seeds
  • ¼ cup almonds
  • 3/4 cup roughly chopped dried figs
  • 3/4 cup chopped pitted prunes

Directions: Whisk together the oil, maple syrup, in a large bowl and add the quinoa flakes, stirring to combine thoroughly. Evenly spread the quinoa on a parchment-lined baking sheet and sprinkle with a pinch of salt. Roast, stirring occasionally, until the flakes are dried and crunchy and golden brown, about 25 minutes. Let the quinoa mixture cool completely before mixing with the remaining ingredients. Store in a glass jar for up to 2 weeks.

So good!

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