Toasted Coconut, Quinoa & Oats Cereal

Since I don't work in a psychiatric emergency room every night anymore, I'm much more equipped to curb my stress-eating-tendencies, which included uncontrollably munching a half a box of Cheez-its in one sitting, scarfing oreo cookies for dinner and...the never fail.... mindlessly shoving pizza slices down my gullet. Sounds peachy, doesn't it? Now that my work hours are reduced, I'm going for long walks with my beagle. When I eat pizza, I'm sitting down, with my husband, to savor it. I'm also whipping up my favorite cereal. Life, for the moment, is more balanced. 

My homemade granola cereal has delicious coconut flavor and a crunchy texture. It fills the kitchen with divine, warm aromas as it bakes. My husband sprinkles it on yogurt with fresh fruit or honeyed strawberries. I love to mix-in dark chocolate chips and eat it with very cold milk.  

Think you don't like quinoa? Think again! When it's toasted with oats and maple syrup, something magical happens. Even picky eaters will love this healthy breakfast. They won't even know the quinoa is in it. Loaded with vitamins, antioxidants, omegas, trace minerals, fiber, iron and protein, I always feel well nourished after eating it. Get your crunch on!

Toasted Coconut, Quinoa & Oats Cereal Recipe

Makes about 6 Cups

Some Notes:

Don't skip the salt in this recipe, it really enhances all the flavors.

It's customizable to your liking with add-ins such as nuts and, dried fruits, banana chips or chocolate chips.  I love to mix in dark chocolate chips and chopped pecans.

If you're going to use nuts, make sure you either add them at the very end of cooking or once the cereal comes out of the oven to avoid burning. Stir-in dried fruits once the cereal has cooled.   

I recently discovered Trader Joe's Roasted Coconut Chips. They're great tossed into this cereal too.

Pure coconut extract it the secret ingredient to maximizing the coconut flavor in this cereal. If you don't want to search for it, it'll still taste great without it. You can also use vanilla extract instead.

Store it in an airtight container for up to two weeks.

Ingredients For The Cereal

• 4 cups rolled oats (do not use instant) 
• 1/3 cup quinoa, rinsed and drained  
• 1/3 cup millet, rinsed and drained (optional but so good)
• 2/3 cup unsweetened shredded or flaked coconut
• 1/3 cup oil. I use sunflower.
• 1/2 cup of real maple syrup (8-10 tablespoons)
• 1 scant tablespoon pure coconut extract or vanilla extract. I use OliveNation Brand Pure Coconut Extract (optional) 
• Salt to taste. I use sea salt.

Instructions For The Cereal 

Preheat oven to 325

Line large baking tray with foil and drizzle it with oil to prevent sticking.

Reserve 1/3 cup of  shredded coconut and set aside. Mix all the ingredients together in a bowl (or directly on the tray). Spread the mixture in a single layer on the greased baking tray. Bake for about 20-30 minutes, stirring once during baking. Take out of the oven, transfer to a bowl and mix-in the reserved coconut. Let cool. Enjoy!

Honeyed Strawberries Recipe

Easy and delicious strawberries made with frozen berries in wintertime and fresh in summer. Great on yogurt or ice cream.

• 1 12-ounce bag of frozen strawberries or fresh. I used organic frozen because it's wintertime. 
• 4 tablespoons of water
• 1/2 teaspoon of vanilla extract
• Good drizzle of honey

Place everything in a pot and cook until warm and slightly softened. Serve over yogurt with the granola sprinkled on top.

Bon Appetit!