I have never been a fan of granola until I made this Coconut Chia and Quinoa Granola. All things roasted, toasted, sweet, crunchy and superfood that’s good for you. Oh-ehm-dzhee. I officially like granola now! My granola. Not the store bought one though. I don’t know, it just doesn’t taste fresh to me and is sooooo sweet, I can’t take it. Even the organic one.
First of all, roasted quinoa is to die for. Just like that, roast from dry and uncooked. And I hope I don’t have to sell you on roasted almonds. For oats, you can use any kind. I used quick cooking steel cut oats because that’s what I had on hand. I also tried this granola recipe with regular steel cut oats and it turned out delicious, just more crunchy.
Secondly, I used only 3 tbsp of maple syrup and a bit of stevia. Adding stevia reduces sugars and adds sweetness without calories. I wouldn’t use all stevia because the granola won’t form clusters and will have that weird stevia aftertaste. Baking anything with maple syrup and coconut oil is out of this world delicious! I could eat coconut oil and this granola by the spoon all day.
About the clusters. It is important to let granola cool down completely and then break into pieces. Do not stir during or right after baking. Let it cool first. After you will have some clusters but not as many as in a store bought granola because I didn’t use cups of sugar or corn syrup. Still, this quinoa granola is the most delicious granola I ever had and still clustery.
If you like toasted coconut, you can place granola back in the oven for a few more minutes after adding the coconut flakes. I felt there was enough things roasted for me in this granola, so I didn’t. I enjoy this granola with some Greek yogurt or unsweetened almond milk as a cereal. Alex loves to eat it for a snack, by the spoon, shocking, eh?!Print
Coconut Chia and Quinoa Granola is roasted, crunchy and low in sugar granola that is delicious in yogurt, cereal or as a snack.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 24 servings
- 1 cup rolled oats (I used quick cooking steel cut oats)*
- 1/2 cup quinoa, uncooked
- 1/2 cup almonds, coarsely chopped/slivered/sliced
- 1/4 cup chia seeds
- 1/2 tbsp stevia extract, powder**
- 1/8 tsp salt
- 3 tbsp coconut oil
- 3 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1/4 cup coconut flakes, unsweetened***
- Preheat oven to 325 degrees F and line baking sheet with parchment paper. In a medium mixing bowl, add oats, quinoa, almonds, chia seeds, stevia*, salt and mix.
- In a small bowl, melt coconut oil in a microwave and add maple syrup and vanilla extract. Stir to combine and pour into a bowl with dry ingredients. Mix thoroughly and spread in an even layer on prepared baking sheet. Bake on a third rack from the bottom for 30 minutes. Remove granola from the oven and sprinkle with coconut flakes*. Let cool completely and do not touch. After break into pieces and enjoy with Greek yogurt, as a cereal with a milk of choice or as a snack on its own.
Store: Store in a glass jar, in a cool dry place, for up to a month.
*Use gluten free oats for a gluten free version. **If using concentrated liquid stevia, mix with liquids and use LESS. ***If you like toasted coconut, place granola back in the oven for a few more minutes after adding the coconut flakes.
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