Crunchy Quinoa Granola with Goji Berries

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   1.

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   Preheat oven to 325 degrees F. 2.

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   Mix half of the olive oil and half of the cinnamon powder with the quinoa in a mixing bowl.

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   Transfer to a glass baking dish.

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   3.

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   Mix oats, stevia and the rest of the olive oil and cinnamon powder in a mixing bowl.

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   Spread in an even layer on a metal baking sheet.

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   4.

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   Place whole raw almonds in a second glass baking dish.

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    5.

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    Place the two glass baking dishes and the metal baking sheet (with their contents) in the preheated oven.

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    Bake for 30 minutes.

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    Stir every 10 minutes for even color.

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    Add the shredded coconut onto the oatmeal baking sheet, 3 minutes before the baking time is up.

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    Remove all of the dishes from the oven.

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    6.

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    Let the almonds cool enough to handle.

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    Chop into small pieces.

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    7.

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    Transfer roasted quinoa into a large mixing bowl.

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    Add agave nectar and mix well.

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    8.

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    Add all the other ingredients and mix well.

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    Store in an airtight container at room temperature.

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    9.

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    Serve with milk (non-dairy milk if desired).

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    Notes: 1.

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    Use a glass baking dish because quinoa burns easily.

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    Different ovens may heat the baking dish/sheet differently.

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    Watch closely when baking quinoa.

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    2.

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    Because quinoa is a very small grain, adding agave nectar will clump the grain together.

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    It is optional.

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    A small amount of honey or maple syrup also works.

* Per serving · 4 servings · Values may vary.