Multi-Seed & Quinoa Granola Topping

This is a variation of granola that I like to use as a topping for smoothie bowls, non-dairy yogurt or overnight Chia & Oats for breakfast! This topping is super-high in protein due to the quinoa and seeds… plus it includes good fats like coconut oil and just a touch of sweetness! This crunchy topping is the perfect contrast in texture for a smoothie bowl or yogurt, or it can be enjoyed alone as a snack, or with some plant-based milk as a cereal!

Preheat oven to 325 degrees.

Mix dry ingredients:
1 cup rolled oats
1/4 cup quinoa, uncooked
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1 T sesame seeds
1 tsp cinnamon

In a small saucepan, heat:
3 T unrefined virgin coconut oil
2 T agave nectar
1 tsp vanilla extract

Add wet ingredients to dry ingredients and stir.
Spread evenly on parchment-lined baking sheet using a spoon or spatula.
Bake for 23-25 min at 325 degrees until golden brown (watch closely not to burn).

 

 

Let cool completely and break up using spatula.
Store in an air-tight container.

 

 

 

Enjoy this granola topping for breakfast or any time of day!
It’s pictured here as a topping for a berry-banana smoothie bowl!