Quinoa Granola
Elevate your breakfast game with this irresistible Quinoa Granola recipe, a nutrient-packed twist on the classic favorite. Featuring the wholesome goodness of rolled oats, crunchy quinoa, and a medley of raw nuts and seeds, this granola boasts a delightful balance of texture and flavor. Sweetened naturally with maple syrup and infused with warm cinnamon, its golden, toasty aroma fills your kitchen as it bakes to perfection. The addition of optional dried cranberries offers a pop of tangy sweetness, while coconut oil and vanilla lend a rich, satisfying finish. Perfect for sprinkling over yogurt, pairing with milk, or enjoying as a snack straight from the jar, this easy homemade granola is gluten-free, customizable, and stays fresh for up to two weeks. Prep it in just 10 minutes for a wholesome, make-ahead breakfast that will fuel your mornings!
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Recipe Information
Ingredients
- 2 cups rolled oats
- 0.5 cups quinoa (uncooked, rinsed and dried)
- 0.5 cups raw almonds, roughly chopped
- 0.5 cups raw pumpkin seeds
- 0.25 cups raw sunflower seeds
- 0.5 cups unsweetened shredded coconut
- 1 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 0.25 cups coconut oil, melted
- 0.25 cups maple syrup
- 1 teaspoons vanilla extract
- 0.5 cups dried cranberries (optional)
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, quinoa, chopped almonds, pumpkin seeds, sunflower seeds, shredded coconut, ground cinnamon, and salt. Stir well to ensure even distribution.
In a small bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until combined.
Pour the wet mixture over the dry ingredients and mix thoroughly, making sure every component is evenly coated.
Spread the mixture evenly onto the prepared baking sheet in a single layer.
Bake in the preheated oven for 20-25 minutes, stirring every 10 minutes to ensure even toasting. The granola should be golden brown and fragrant when done.
Remove the granola from the oven and allow it to cool completely on the baking sheet. It will crisp up further as it cools.
If desired, stir in the dried cranberries once the granola is cool.
Store the granola in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 266.6 g | 97% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 117.5 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1404 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
