This has to be the most vibrant granola I've ever made!! I thought I would make the most of this awesome beetroot powder (and red quinoa and white chia seeds) from @vitacost to make another holiday gift (you can't have too many!) Here we have Gingerbread Quinoa Granola, ho ho ho! <br><br>RECIPE:<br><br> 4 cups gluten free oats<br> 1 cup chopped pecans<br> 1/2 cup almond flour<br> 1/4 cup red quinoa<br> 1/4 cup white chia seeds<br> 1 tsp ginger powder<br> 1 tsp cinnamon<br> 1/2 tsp nutmeg<br> 1/4 tsp ground cloves<br> 1/2 cup coconut oil, melted<br> 1/2 cup gluten free brown rice syrup<br> 1/2 cup filtered water<br> 3 Tbsp beetroot powder<br> 1/2 cup pumpkin seeds <br><br>Preheat the oven to 275°F. In a large bowl, combine the oats, pecans, almond flour, chia seeds, quinoa, and spices. <br>Measure the oil, syrup, and water together in a measuring cup. Add the beetroot powder into the liquids, stirring to combine until the powder is dissolved. <br>Add this wet mixture into the dry ingredients until evenly combined. Spread evenly onto a large baking tray and bake for 1 hour, rising occasionally. <br>When dried, let cool and toss with the pumpkin seeds. Let cool completely before storing in an air-tight container.