Quinoa? In granola? Yes.
Why have I never tried this before?
After making my Dark Chocolate Quinoa Breakfast Bowl, I had extra quinoa to play with so I figured another breakfast recipe was in order – my favorite.
I’d remembered seeing that it’s possible to add quinoa (raw) to granola! How cool is that?
The result is a crispy, crunchy, nutrient-packed granola that’s simple, healthy, and delicious.
This recipe is simple, requiring just 30 minutes and 7 ingredients you likely already have in your pantry right now.
Plus, it’s naturally sweetened with coconut sugar and maple syrup, and it’s (vegan) butter-free, thanks to coconut oil.
This may be a big statement, but I think this may be my favorite granola yet! And that’s saying a lot considering how many granola recipes I’ve made for Minimalist Baker. Although the sweet potato and peanut butter come in a close second and third…
I hope you guys love this granola. It’s:
This would make the perfect granola to have on hand for quick weekday breakfasts and snacks. The quinoa provides extra staying power, with one 1/2-cup serving containing 9 grams protein!
If you try this recipe, let us know by leaving a comment, rating it, and taking a picture and tagging it #minimalistbaker on Instagram so we can see what you came up with. Your photos always make our day. Cheers, friends!
- 1 cup (90 g) Bob's Red Mill Old-Fashioned Rolled Oats (gluten-free for GF eaters)
- 1/2 cup (85 g) uncooked Bob's Red Mill White Quinoa
- 2 cups (224 g) raw almonds, roughly chopped
- 1 Tbsp (12 g) coconut sugar (or sub organic brown sugar, muscovado, or organic cane sugar)
- pinch sea salt
- 3 1/2 Tbsp (52 ml) coconut oil
- 1/4 cup (60 ml) maple syrup (or agave nectar)
- Preheat oven to 340 degrees F (171 C).
- Add oats, quinoa, almonds, coconut sugar, and salt to a large mixing bowl - stir to combine.
- To a small saucepan, add coconut oil and maple syrup. Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined and there is no visible separation.
- Immediately pour over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated. Arrange on a large baking sheet and spread into an even layer.
- Bake for 20 minutes. Then remove from oven and stir/toss the granola. Turn the pan around so the other end goes into the oven first (so it bakes evenly) and bake 5-10 minutes more. Watch carefully as to not burn. You'll know it's done when the granola is deep golden brown and very fragrant.
- Let cool completely before enjoying. Store leftovers in a sealed bag or container at room temperature for 2 weeks or in the freezer for up to 1 month.
This post is sponsored by Bob’s Red Mill, though all opinions remain our own. We love this brand and the integrity of its products. Thank you for supporting the brands that support Minimalist Baker.