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Prep Time
25 mins
Cook Time
20 mins
Serves
12
Ingredients
¾ cup
Quinoa, rinsed and well drained
175 ml
½ cup
Pumpkin seeds, shelled, unsalted
125 ml
½ cup
Almonds, slivered
125 ml
¼ cup
Flax seeds
60 ml
¼ cup
Honey
60 ml
2 tbsp
Canola oil
30 ml
1 tsp
Cinnamon
5 ml
¼ tsp
Salt
1 ml
¾ cup
Dried cranberries
175 ml
Directions
Step 1
Preheat oven to 350° F. Line a cookie sheet with parchment paper and set aside.
Step 2
Combine quinoa, pumpkin seeds, almonds and flax in a large bowl.
Step 3
Heat honey for 20 seconds in a small microwave-safe bowl. Stir in oil, cinnamon and salt.
Step 4
Pour honey mixture over quinoa mixture and toss to coat. Spread on cookie sheet and bake, uncovered, for 20 minutes or until golden, stirring twice.
Step 5
Stir in cranberries and cool for 15 minutes in the pan.
Step 6
Spread out on foil. Cool completely, breaking up any large pieces.
Tip: Pack in small air tight containers for a grab and go snack.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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