Quinoa Brittle

Preheat oven to 325 degrees.

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/brown 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.

Spread on a parchment-lined baking sheet 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.

Bake for 15 minutes. Turn the pan around to ensure even browning. Bake 5-10 minutes more. Watch carefully at this point that it doesn’t burn.

You’ll know it’s done when it is 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, so don’t be afraid of that.

Let it 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.