Rainbow Quinoa + Cocoa Nib Granola

I make granola regularly so try to experiment with different combinations, ratios, and ingredients to keep things interesting. I randomly added rainbow quinoa to this batch and it turned out beautifully (I love it when that happens). Cocoa nibs are delicious in granola as well...they're pretty much delicious in anything really (check out my recipe for cocoa nib salt...it's delicious sprinkled on chocolate ice cream). Serve with organic Greek yogurt and fresh blackberries for an exceptional treat.Ingredients:1/4 cup organic Grade B maple syrup2 tablespoons Chamomile + Cara Cara Orange Simple Syrup1/4 cup raw butter3 cups organic rolled oats1/4 cup organic rainbow quinoa2 tablespoons chia seeds1/4 cup organic sunflower seeds1/4 cup organic pumpkin seeds1 teaspoon salt1/4 cup organic cocoa nibsDirections:Place butter, maple syrup, and simple syrup in a cast iron skillet over medium heat. Melt. Meanwhile, preheat the oven to 350 degrees. Once the butter combination has melted, add oats, quinoa, chia seeds, sunflower seeds, pumpkin seeds, and salt. Mix until evenly coated. Bake for about 30-40 minutes or until golden brown, stirring every 10 minutes. Allow to cool. Add cocoa nibs. Place in an airtight container and consume within one week. Happy Baking!Recipe/Styling/Photo by Cassie Winslow