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Cathy’s Quinoa Granola Snack

My wonderful friend Cathy is an extraordinary cook. She is also gluten-sensitive and comes up with marvelous recipes that she can actually eat. I love these little granola chunks. While I’ll admit they’re not exactly salted caramel brownies, they nonetheless hit the spot if you want a snack that’s sweet and won’t undermine your goal of eating in a healthy, controlled way. Thanks, Cathy!


  • 2/3 honey, heated until liquid (see note)
  • 1/4 cup coconut oil, melted, or any vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cups toasted whole almonds, coarsely chopped.
  • 2 cups unsweetened coconut
  • 1 cup rinsed quinoa (any color or mixed)
  • 1 cup old fashioned oatmeal.
  • 1 cup raw sunflower or pumpkin seeds
  • 1 cup dried cherries or any other or mixture of dried fruit, chopped


  • Preheat oven to 325 degrees.
  • Whisk together in a large bowl the honey, oil, salt, and pepper.
  • Add the rest of the ingredients, and mix together until everything is well coated.
  • Place mixture in a parchment-lined baking pan.
  • Press down until even and well compressed. The tighter you compact it, the chunkier the granola will be.
  • Bake until golden, 50 or 60 minutes.
  • Remove and leave in the pan until completely cool –at least an hour.
  • When completely cool, break into pieces.

Store in airtight container.
The safest way to heat honey is to put the honey in a glass jar and set it in a pot with water up to the level of the top of the honey. Bring the water to a boil, let it sit a bit, and carefully remove the jar. You can also microwave honey, but it can spatter, and the cleanup is a true pain.