- 1/2 cup (92 g) uncooked white quinoa
- 3/4 cup (75 g) pecans, chopped
- 1/4 cup (22.5 g) rolled oats
- 2 Tbsp (24 g) chia seeds
- 4 Tbsp sprouted pumpkin seeds (optional)
- 2 Tbsp (24 g) coconut sugar (use stevia instead if on low carb)
- optional: pinch sea salt
- 2 Tbsp (30 ml) coconut oil
- 1/2 cup (120 ml) maple syrup, raw honey, or coconut nectar -(don’t add if on low carb diet)
- Preheat oven to 325 degrees F and line a baking sheet with parchment paper, ensuring it covers the entire surface and all the edges (to prevent spill over).
- Add quinoa, pecans, oats, chia seeds, coconut sugar, and salt (optional) to a mixing bowl – stir to combine.
- To a small saucepan, add coconut oil and maple syrup. Warm over medium-low heat for 2-3 minutes, stirring occasionally until the two are totally combined and there is no visible separation.
- Pour over the dry ingredients and stir to thoroughly combine and coat. Arrange on parchment-lined baking sheet and spread into an even layer with a metal spoon. Try to get it as even as possible, or the edges will burn and the center won’t crisp up (see photo).
- Bake for 15 minutes, then turn the pan around to ensure even browning. Bake 5-10 minutes more and watch carefully as to not burn. You’ll know it’s done when uniformly deep golden brown in color and very fragrant. The edges may appear to be getting too brown, but they’re just getting crisp and caramelized.
- Let cool completely before breaking into bite-size pieces with a sharp knife or your fingers.
- Once completely cooled, store leftovers in a sealed bag or container at room temperature for 1 week, or in the freezer for up to 1 month.