#MakeItCanola Contest Winning Recipe - Puffed Quinoa Oat Granola

OHEA would like to congratulate Adrienne Tsandelis for winning the @ontariohomeeconomics and @canolaeatwell #MakeItCanola Instagram contest!

Adrienne's Instagram post, which included the granola recipe featured below, as well as info on the health benefits of canola oil won her a free pass to OHEA's 38th annual conference!

Congratulations Adrienne!

Puffed Quinoa Oat Granola
by: Adrienne Tsandelis

What I love most about granola is how versatile it is. If you prefer more or less of one item, or would like to eliminate or add any specific ingredients, go for it! This granola is a delicious snack, and it also goes great with yogurt, smoothie bowls, or nut milk and fresh fruit. Enjoy!

Ingredients

1 1/2 cups  (375 mL) whole rolled oats
1/2 cup (250 mL) puffed quinoa
1/4 cup (60 mL) each: chopped almonds, walnuts, brazil nuts,  and pumpkin seeds
1 Tbsp (15 mL) each: chia and flax seed
1/2 cup (125 mL) chopped dried apricots
1/2 cup (125 mL) raisins
2 tsp (10 mL) cinnamon
Pinch of salt
1/2 cup (125 mL) maple syrup
1/2 cup (125 mL) canola oil
1 tsp (5 mL) vanilla

Directions

1. Preheat oven to 300°F (150°C). Line a cookie sheet with parchment paper.
2. Mix the oats, puffed quinoa, nuts, seeds, apricots, raisins, cinnamon, and salt together in a large mixing bowl.
3. In a small bowl, mix maple syrup, canola oil, and vanilla. Poor wet mixture over granola mixture, and mix well.
4. Spread evenly on the cookie sheet and bake for  20-25 minutes mixing half-way through, until lightly golden brown.