5 Ingredient Cranberry Quinoa Granola made out of fresh cranberries is PCOS friendly recipe. This granola is also vegan and gluten free. It is very rich in fiber and high on antioxidants. Also, this granola has the required amount of protein. Overall, it is a complete morning meal when combined with your favorite milk.
Instead of creating a Christmas cookies recipe I wanted to come up with a Christmas morning breakfast. That’s the time when we want something quick, easy as well as nutritious along with being wholesome. We usually spend Christmas morning by opening the gifts and sharing nice memories with the entire family. So a quick breakfast is what is desired by us all at the moment. However, 5 Ingredient Cranberry Quinoa Granola is beautiful in presentation. It has the perfect Christmas colors and yet all the ingredients are natural.
Recently, I have been asked about PCOS recipes and hence I have been researching about it. I also tried many recipes for a while. Finally, I have been able to come up with a recipe that everyone can enjoy guilt free and yet celebrate this amazing winter occasion. This granola stays good for couple of weeks in the room temperature in an air tight container.
I used 100% pure maple syrup and have kept the sweetness to the minimum. I was strict with the sweetness so as to match the sugar requirement of a PCOS diet. However, you may drizzle a little more maple syrup in your cereal. Or else you can soak fresh cranberries in maple syrup which you may add as a topping to your breakfast bowl. In fact, depending on your taste you may use any sweetener of your choice except brown/white sugar because they have high glycemic index amount.
I added little olive oil to glaze this granola. However, you may make this granola oil free if desired. In that case simply add a little more vanilla extract to match the wet ingredients measurement. As this granola cools down it becomes crispier. So, I would recommend letting it cool completely before adding to your milk bowl.
5 Ingredient Cranberry Quinoa Granola
Calories: 116 ; Fat: 2g ; Carbs: 21g ; Protein: 3g
- 1/2 cup fresh cranberries
- 1/8 cup 100% pure maple syrup
- 1 tsp vanilla extract
- 1 tsp olive oil
- 1 cup quinoa flakes
- In a nonstick pan combine cranberries, maple syrup, vanilla extract and olive oil. Cook for 1 minute or until few bubbles. Immediately with a food masher start mashing the cranberries in the pan itself. Turn off the flame. Let it cool slight but not completely.
- Preheat oven at 350 degree Fahrenheit and prepare a cookie sheet with a parchment paper.
- In the pan itself before cranberry sauce cools down completely, toss in quinoa flakes. (Feel free to use hands to mix it).
- Spread the granola nicely on the prepared cookie sheet and place it in the middle rack of the oven. Bake it for 10 minutes.
- Take out the cookie sheet and mix with spoon to enable even crisping.
- Now, shift the cookie sheet at the top rack and bake for 25 – 30 minutes or until very light brown in color and crisp when you touch it. (Do not over bake) Once completely cooled granola will crisp further.
- This cranberry quinoa granola is mildly sweet and has a tangy tint to it. If you want it sweeter then when you add granola to your milk then drizzle some more maple syrup as per your taste.
- It also tastes great when you top your morning granola meal with fresh cranberries soaked in maple syrup. It will sweeten your granola and also give you the flavor of fresh cranberries if desired.
- I made this low sugar and nut free granola. However, feel free to add chopped walnuts if desired.
- This recipe make about 1¼ cup of granola. The serving size is ¼ cup per person in 1 cup of milk. The calorie above is calculated by excluding milk.