Photo: Jennifer Causey; Styling: Claire Spollen
Meet your new granola, which has two-thirds less sugar than most store-bought varieties. We like it with a little extra kick, but knock the red pepper back for less heat. Stir into yogurt, sprinkle over fresh fruit, or toss into salads.
Serves 12 (serving size: about 1/3 cup)
1. Preheat oven to 325°.
2. Combine oats, pecans, walnuts, sunflower seeds, and quinoa in a large bowl.
3. Combine olive oil and next 6 ingredients (through egg white) in a bowl, stirring well with a whisk. Pour olive oil mixture over oat mixture; toss to coat. Spread mixture on a jelly-roll pan coated with cooking spray. Bake at 325° for 20 minutes or until browned, stirring occasionally. Cool completely.