Store-bought granola is delicious, and sometimes I want one that has a little less sugar. I love this granola, because it is not over the top sweet and it clumps together nicely (thanks to the egg white). It is much less expensive than store bought, and lasts forever. The best part about this recipe is that you can easily mix and match the nuts and dried fruit you have on hand.

Feel free to mix and match what nuts you have. It really doesn’t clump as well with instant oats though.

Nut-Free Cinnamon Quinoa Granola

Ingredients

1 1/2 cup rolled oats

1/2 cup quinoa

1/4 cup honey

1/4 cup applesauce

2 teaspoon avocado oil

1/2 teaspoon vanilla

2 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup pepitas

1/4 cup sunflower seeds

2 Tablespoons ground flax seed

1 Tablespoon chia seeds

1 egg white

1/2 cup dried cranberries

Instructions

1. Preheat oven to 325°.
2. Toast oats and quinoa in a single layer on a large baking sheet for 10 minutes. Shake pan occasionally.
3. Mix honey, avocado oil, applesauce, cinnamon, salt, and vanilla in a small bowl.
4. Mix toasted oats and quinoa, pepitas, sunflower seeds, flax seed, and chia seeds together in a large bowl.
5. Add liquid ingredients to dry ingredients, stirring to coat.
6. In a small bowl, whisk egg white until frothy and add to granola mixture.
7. Spread granola in single layer on large baking sheet, keeping large chunks together. Bake for around 20-25 minutes, flip large chunks halfway through.
8. Add cranberries once cool.
9. Store in air tight container. Can stay fresh for 6 months.