“Quinoa gives granola a nice little crunch,” says pastry chef Amanda Rockman. “It’s an unconventional crunch.” She serves her granola with creamy ricotta; plain yogurt is great, too. Slideshow: More Granola Recipes
Preheat the oven to 325°. In a medium bowl, combine the oats, quinoa, pumpkin seeds, almonds, coconut, brown sugar, cinnamon, ground ginger and salt. In a small bowl, whisk the applesauce with the honey and coconut oil. Add the applesauce mixture to the dry ingredients and toss to coat. Scatter the granola in an even layer on a parchment paper–lined baking sheet and bake for 30 minutes, stirring occasionally, until golden brown and crisp. Let cool completely.
Transfer the granola to a bowl and stir in the dried cranberries and cherries and the crystallized ginger. Serve with ricotta and mixed berries.