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3/4 cup leftover cooked quinoa

3/4 cup large flake oats

2 tablespoons hemp seeds

2 tablespoons chia seeds

1/4 cup pumpkin seeds

1/4 cup honey or maple syrup

1/2 cup tahini

Pinch of salt

1/2 teaspoon cinnamon (optional)

1/4 cup dried cranberries


Preheat the oven to 350°F (175°C).

To a mixing bowl, add quinoa, oats, hemp seeds, chia seeds, pumpkin seeds, honey or maple syrup, tahini, salt, and cinnamon (if using). Mix until well combined.

Spread mixture out on a baking sheet lined with parchment paper.

Bake for 30 minutes, stirring halfway through, until fragrant and golden brown.

Remove from oven and allow to cool.

Once cool, stir in dried cranberries.

Store in an airtight container.

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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