A recipe forged from all those crunchy blogs I follow using coconut products and raw stuff (sigh), this granola hits the sweet spot for me. And the crispy, light, toasty, chunky spots. Quinoa lends lovely textural pop, not to mention protein and aw-shucks beauty. And all the flavors going on are balanced by the permeating goodness of maple syrup. This stuff is practically dessert for breakfast. Or breakfast for dessert. Or granola for every meal for two days. <br /> <br />I sometimes opt for unsweetened cranberries, and I occasionally zest a little orange into the oil/syrup and let it mingle for a few minutes before mixing it all together and baking. Get crunchy!

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