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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.
