I've been eating the same breakfast, pretty much every day, for about five years. Homemade granola, plain yogurt or kefir, and berries. But lately, with all the shifts happening in my life, I'm learning to give up old habits, be more flexible, and just roll with it a little more.

Deviate.

But breakfast is special. Breakfast is so crucial for instilling normalcy, a feeling of well-being, a feeling of home. So the furthest I'm willing to stray here is with the granola.

That's right, oats. I'm switching it up. And I'm looking to my favorite little superfood, quinoa.

Quinoa flakes are one the latest and greatest ways to get more protein into your breakfast. You can sub them in for rolled oats with just a few adjustments. First, they do have a quinoa-y flavor. So I add other strong flavors like coconut, cinnamon and an extra dose of honey to balance the flavor. And I bake them on a higher heat, for a shorter time.

I found quinoa flakes near the rolled oats in my local Whole Foods, and you can always order them online if all else fails.

That's right. Go to your edge. Walk the line. Go rogue with quinoa flakes.

(Gluten-Free) Coconut Quinoa Granola

Yield: About 4 cups

Prep Time: 5 min Cook Time: 25 min Total Time: 30 min

Ingredients

3 Tbs coconut oil

3 Tbs honey

2 cups / about 8 oz / 225 g quinoa flakes

3/4 cup / about 4 oz / 115 g unsweetened flaked coconut

1/2 cup / 3.5 oz / 100 g walnuts or pecans, chopped

1/2 cup / 3.5 oz / 100 g almonds, chopped

1/2 tsp cinnamon

1/2 tsp salt

Preheat oven to 350F / 180 c.

In small saucepan, combine coconut oil and honey. Melt over low heat, stirring occasionally, til oil and honey is combined. Turn off heat and set aside.

Mix together all remaining ingredients. Pour over oil mixture and stir gently. Line a baking sheet with parchment paper, then spread over granola mixture. Bake, stirring once or twice, for 20-30 minutes, til granola is golden-brown.

Cool, then store in an airtight container.