Quinoa Granola

Quinoa Granola is healthy, easy, toasted, crunchy and most importantly 6 times lower in sugar than any store-bought. Eat in a bowl of milk for healthy breakfast or grab a handful to munch on for a healthy snack!

You will also love my healthy granola, high protein granola, and homemade cereal.

I have never been a fan of store-bought granola because it’s sooo sweet and I would rather save my calories for wine. This quinoa granola recipe is for me though – it contains 6 times less sugar than store-bought and is loaded with superfoods like nuts, chia seeds and quinoa. It is healthy, easy, toasted and crunchy.

I know world might be over quinoa recipes but I am sure not! Chicken quinoa bowl, kale quinoa salad and quinoa falafel are regulars around here.

First of all, toasted 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. Just know that (quick cooking) steel cut oats will yield more crunchy granola, where as rolled oats softer one. Common sense.

I used only 3 tbsp of maple syrup that’s enough to create clusters. It is a very old recipe of mine and it used to call for stevia. That was Olena back then, nowadays I don’t do that. So, that has been updated.

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. If you don’t like toasted coconut, you can sprinkle it on top after removing granola from the oven or skip it all together.

I enjoy this granola with some pressure cooker yogurt or unsweetened almond milk as a cereal.

How to Make Quinoa Granola

1. Preheat oven to 325 degrees F and line baking sheet with parchment paper or silicone mat. In a medium mixing bowl, add oats, quinoa, nuts, chia seeds, salt; stir to combine. 
2. Add oil, maple syrup and vanilla extract; stir well. 
3. Spread in an even layer on prepared baking sheet. Bake on a third rack from the bottom for 25 minutes, sprinkle with coconut flakes and bake for 5 more minutes. 
4. Remove quinoa granola from the oven, let cool completely (do not touch) and after break into pieces.  
5. Enjoy with yogurt and berries. Or just with almond milk in place of healthy cereal.

More Favorite Quinoa Recipes

• Egg muffins
• Quinoa granola bars
• Quinoa bread
• Quinoa breakfast bake
• Quinoa breakfast bowl

You may also love to browse my collection of healthy snack recipes!

Quinoa Granola

Quinoa Granola that is healthy, easy, toasted, crunchy and most importantly 6 times lower in sugar than any store-bought.

5 from 17 votes

Servings 12 servings

Calories 135

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

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Ingredients  

1x2x3x

• ▢ 1 cup rolled oats I used quick cooking steel cut oats
• ▢ 1/2 cup quinoa uncooked
• ▢ 1/2 cup any nuts coarsely chopped
• ▢ 1/4 cup chia seeds
• ▢ 1/8 tsp salt
• ▢ 3 tbsp coconut melted or avocado oil
• ▢ 3 tbsp maple syrup
• ▢ 1 tsp pure vanilla extract
• ▢ 1/4 cup coconut flakes unsweetened

Instructions 

• Preheat oven to 325 degrees F and line baking sheet with parchment paper or silicone mat.
• In a medium mixing bowl, add oats, quinoa, nuts, chia seeds, salt; stir to combine. Add oil, maple syrup and vanilla extract; stir well.
• Spread in an even layer on prepared baking sheet. Bake on a third rack from the bottom for 25 minutes, sprinkle with coconut flakes and bake for 5 more minutes.
• Remove quinoa granola from the oven, let cool completely (do not touch) and after break into pieces.

Notes

Store: Store in a glass jar in a cool dry place for up to a month.

Nutrition

Serving: 0.25cup | Calories: 135kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Sodium: 28mg | Fiber: 3g | Sugar: 3g

Course: Breakfast

Cuisine: American Ukrainian

Author: Olena Osipov

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