INGREDIENTS
- 2 cups organic quick oats or whichever you prefer
- 1 cup mixed or regular quinoa
- 1/4 cup cane sugar
- 1/4 cup dried cranberries
- 2 tbsp chia seed
- 1 tsp sea salt
- 3 tbsp maple syrup
- 1/3 cup melted coconut oil
- 1 tsp vanilla
Make granola with the leftovers
- 1/4 cup walnuts lightly crushed
- 1/4 cup dark chocolate chunks
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
METHOD
- Mixed together first set of ingredients well. Add oil and vanilla and finish mixing until dry ingredients are well incorporated with wet.
- Using an apple corer or melon baller (or a knife carefully), core desired number of Anjou/Bosc pears or gala apples (or your choice of apple/pear). Stuff the filling, one spoonful at a time into the centre of each fruit until full. Bake in a preheated 350° F oven for 25-35 minutes
- Use this mix also to top your favourite fruits for a crumble or make granola with the leftovers to enjoy later:
- Bake at 325° for 20 -25 minutes or until lightly browned. Leave on pan untouched until cooled to keep chocolate chunks whole, or add chocolate chunks to the mix after baked and cooled.
