Crunchy Granola

Crunchy Granola (gluten free, dairy free, sugar free)

I like to make a big batch on Monday so I have granola for breakfast the entire week. The nuts and quinoa add crunch and protein, while the dried fruit adds that little bit of sweetness.
Nuts (I used a mixture of almonds, hazelnuts, and cashews)
Seeds (I used pumpkin)
Dried fruit (I used cranberries, raisins, sliced coconut, and papaya)
Uncooked quinoa (I used a mixture of red, white, and black)
Oats (remove if making gluten-free, or use gluten-free oats)
Ground vanilla or vanilla extract
Cinnamon and/or cardamom, optional
Melted coconut oil
Preheat oven to 350 degrees F/175 degrees C. Throw the nuts, seeds, and dried fruit into a blender. Pulse a few times until roughly chopped and mixed. Put into a bowl and add quinoa and oats. Add a dash of vanilla and a few tablespoons of coconut oil and mix well, making sure the entire mixture is coated by the oil. Spread onto a lined baking sheet and bake 10-15 minutes or until golden brown, stirring the granola after 5 minutes. Upon removing from oven, let granola cool before storing.

*You can always add honey to the mixture before baking if you want your granola sweeter. In terms of ingredient amounts, it all depends on what you like and how much you want to make! Just make sure to use enough coconut oil to sufficiently coat the dry mixture.