LUXE GRANOLA

A friend of mine, who happens to be a nutritionist, once told me, “Granola is not good for you! Most people don’t realize that it’s loaded with sugar. You might as well have dessert.” She was referring to store-bought granola, but she had a point. Granola is, in some ways, unbound cookies. And that’s exactly why I love it. So I figured I might as well go all the way and make a dessert granola. Nuts star in the caramelized maple mix and the tiny grains of quinoa deliver little pops of crunch. As a final touch, I stirred in cacao nibs, roasted and crushed cacao beans that taste of pure chocolate. Paper-thin ribbons of toasted coconut keep the texture light and a generous dose of salt balances the sweetness.

TIP: The toasted walnut oil makes a big difference here. Use it if you can.

makes about 4 cups

gluten-free, vegan (dairy-free, no eggs)

1. Position a rack in the center of the oven and preheat to 350°F.

2. Rinse the quinoa in a fine-mesh sieve under very hot running water for 2 minutes, or until the water runs clear. Set the sieve over a bowl and drain the quinoa well. Spread the quinoa on a half sheet pan and bake, stirring occasionally, until very dry and lightly toasted, 5 to 7 minutes. Remove from the oven. (Leave the oven on.)

3. Whisk the maple syrup, oil, vanilla, and salt in a large bowl. Add the quinoa, hazelnuts, pecans, coconut, and cacao nibs and stir until evenly coated. Line the same pan with parchment paper and spread the mixture in it in an even layer all the way to the edges.

4. Bake the granola, stirring once, until golden brown and glossy, about 30 minutes. The coconut should be a lovely shade of golden brown.

5. Cool completely on the sheet on a wire rack.

MAKE AHEAD

The granola will keep at room temperature for up to 2 weeks or in the freezer for up to 4 months.