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1
Preheat your oven to 350 F. Butter an 8 x 12 inch glass baking dish (or a similar size) and line it with parchment paper.
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2
Combine the oats, quinoa, almonds, and coconut together on an unlined baking pan and bake for 12 minutes, or until lightly browned, stirring every 4 minutes.
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3
Transfer the mixture to a mixing bowl and stir in the wheat germ.
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4
Reduce the oven temperature to 300 F.
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5
Place the oil, honey, brown sugar, vanilla, and salt in a small saucepan and heat over medium heat.
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Bring to a boil (the mixture will start foaming).
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Once boiling, cook for 60 seconds, stirring constantly.
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Pour the syrup over the toasted oatmeal mixture.
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Add the dates and Craisins and stir well.
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10
Stir in the dark chocolate chunks.
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Because the mixture is so warm, you will find some of the chocolate melting.
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Pour the mixture into the prepared pan and gently, but firmly press the mixture evenly into the pan using your fingers.
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13
Bake for 20 minutes, or until the granola is a light golden brown color.
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14
Remove from oven.
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15
Cool for at least 2 to 3 hours before removing from the pan and cutting into squares.
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Store in an airtight container at room temperature!
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Notes: 1.
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18
Make sure that your oats are certified gluten-free.
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2.
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These do contain honey.
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21
Ive seen some vegans eat honey, others dont, so keep that in mind!
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22
I havent tried to sub the honey with agave, but if you do, please let me know the results!
