Mix together oats, salt, cinnamon, almonds and coconut in a large bowl and set aside. Mix together apple juice, almond butter, agave nectar and coconut oil in a small saucepan. Heat over low flame, stir constantly to mix. Once is starts to thicken slightly, remove from heat, pour over dry ingredients and stir. Spread mixture evenly onto a baking sheet(s) no more than 1/2-inch thick.
Bake for 1 hour, stirring every 15 minutes, until golden and crisp. Remove from oven and let cool completely, then stir in raisins and store in a well-sealed jar or container. If kept well-sealed, this will keep fresh for 2 weeks (pretty sure it won't last that long).
Pretty good, but just like my past attempts not the clusters you get at the store. Now to just figure out the secret to clumpy granola.
Tonight's meal was inspired from a box of quinoa and Costco stuffed peppers
Quinoa Stuffed Peppers
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
1 cup uncooked quinoa
2 cups vegetable broth
2 teaspoon ground cumin
1/2 tsp cayenne pepper
1/2 tsp oregano
salt and pepper to taste
1 cup frozen corn kernels
1 (15 oz) can black beans, rinsed and drained
1/2-1 cup shredded cheddar (or more if you want)
1 cup salsa or 1 can of diced tomatoes
4 bell peppers
|The quinoa is good on its own.|