7-Ingredient Quinoa Granola

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Bowls of our healthy gluten-free Quinoa Granola with Oats & Almonds

Quinoa? In granola? Yes.

Coconut sugar, maple syrup, oats, quinoa, coconut oil, and almonds for making homemade vegan granola

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.

Pouring wet ingredients into dry for our homemade Quinoa Granola recipe

This recipe is simple, requiring just 30 minutes and 7 ingredients you likely already have in your pantry right now.

Mixing bowl with freshly stirred ingredients for Quinoa Granola with Oats & Almonds
Baking sheet filled with ingredients for our Quinoa Granola with Oats & Almonds

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…

Baking sheet filled with naturally-sweetened gluten-free vegan Quinoa Granola

I hope you guys love this granola. It’s:

& Satisfying

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!

Bowl of our delicious homemade Quinoa Granola with Oats & Almonds
Bowl of Quinoa Granola for a delicious gluten-free vegan breakfast

7-Ingredient Quinoa Granola

Naturally sweetened, 7-ingredient quinoa granola with almonds and oats! A healthy, protein-packed breakfast or snack with a serious crunch.
Author Minimalist Baker
Bowl of Quinoa Granola with two slices of banana
4.85 from 40 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 7 (1/2-cup servings)
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2 Weeks



  • 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.


*Nutrition information is a rough estimate.

Nutrition (1 of 7 servings)

Serving: 1 half-cup servings Calories: 332 Carbohydrates: 30.8 g Protein: 9 g Fat: 20.9 g Saturated Fat: 6.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 38 mg Fiber: 5.4 g Sugar: 9.7 g

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.

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My Rating:

  1. Danielle says

    I love this granola! Simple, tasty and a bit higher protein profile than most. Quinoa provides such a nice texture. Recipe is endlessly customizable…I like to either add 2tsp of pumpkin pie spice or toss with lemon zest and dried blueberries once it’s out of the oven.

  2. Tracy says

    I love everything about this granola. My god. It’s perfect. It’s crispy and crunchy, perfectly sweetened and flavorful. I used sliced almonds and needed to watch more closely and stir more frequently but man- it’s so good!

      • Tracy says

        A follow up because I am so in love with this granola. I usually eat my granola dry but today I opted to drizzle two tablespoons of Soom super runny tahini over the top and I have no words to describe how good it was! I hope others will try it!

  3. Sue says

    This was a great way to use up some quinoa. It browned well and crunchy. I added 1/2 t. cinnamon and a 1/4 c. shredded coconut. I was low on coconut oil so I subbed with a little butter. Next time, I may lower the heat to 325 and/or toss every 12 minutes, as nuts & oats were pretty well browned @ 20 min. (It’s a new oven so I’m getting used to it. :)

  4. Bojana says

    I love this granola. It is too sweet for my taste, so I just put less agave nectar and oil. Sometimes I sub 1 cup of almonds with cashews.

  5. jenna says

    The baked quinoa in this reeipie ends up hard crunchy bits that no one in my house is enjoying. Wouldn’t make this one again.
    Love the website!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Jenna! The quinoa should be crunchy, but not hard. Baking for less time should help.

  6. Melissa says

    Thanks for this recipe. I used the tricolour quinoa but did not rinse or sprout it. Is it still safe to eat? Many thanks!

  7. Suzuki says

    So yummy! New favourite granola :)
    Did do some subs:
    0.5 cups oatmeal extra
    sprinkle cinnamon
    Instead of 2 cups almonds (cha-ching), did the following:
    0.5 cups almonds (whole)
    0.5 cups sunflower seeds
    0.5 cups pumpkin seeds
    0.5 cups dark choc. chips (always the chocolate!)
    Also slightly changed wet:
    half coconut oil, half almond butter
    Plus added
    1 tsp vanilla
    Loved the quinoa, so crunchy!
    Great flavour and texture, almost like brittle but much healthier! Yum!!!
    Printed this recipe to add to permanent collection!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wooohoo! Sounds soo delish! Thanks so much for the lovely review and for sharing your modifications, Suzuki!

  8. Ben Rofleet says

    Great recipe – thank you. I was sad to learn that Bobs Red Mill was found to have glyphosate in their organic oats when independently tested. It appears there were lawsuits. Sadly, the company will not test their organic products for glyphosate – RoundUP! Many reputable companies do. It’s cheap and I think any company with any integrity at all would do so. Especially when they are aware of the issue. I now use another brand that regularly tests for glyphosate and assures safety. Thanks again for a v. good recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy this recipe, Ben! Bummer on the Bob’s oats – we hadn’t heard that.

  9. Nicki says

    Great and simple recipe. It’s the perfect snack for my husband training for marathon and also my growing 6 year old. I can’t wait to try all your granola recipes. Your pumpkin granola is a staple here in the fall and the granola bars from your cookbook make their way into my daughter’s lunch box at least 3-4 days/week. You are really a lifesaver! Thank you for all your time and hard work. We appreciate it!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad to hear it, Nicki! Thank you so much for your kind words and lovely review!! xoxo

  10. YingYing Chen says

    Hi… do we need to pre cook quinoa in advance… is it all right to bake straight away… thanks 💓💓

  11. NP says

    The coconut oil I used was virgin unrefined, so it gave a delicious smell as it baked. I added 1/4 tsp. each of cinnamon, ginger, and cloves. Also, I rinsed my quinoa first, dried it on a cutting board, then added it in. I used 2 1/2 cups of nuts (cashews, almonds, walnuts, pistachios) and it still baked well! Keep it up MB <3 five stars

  12. Cecilia Moran says

    Hello there, first of all, I love all your recipes :) Thank you
    Just a quick question, the quinoa is raw, doesn’t need cooking before hand? Thank you, Cecilia

  13. Mara says

    This is wonderful–and since I often have extra quinoa on hand, a great way to use it! BTW, I have basically lived off your website since 2015. Thanks for such fantastic recipes!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we love that, Mara! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  14. Sarah says

    Can you switch erythritol syrup for the maple syrup? I want to try to reduce the sugar/carbs in the granola so it can be more guilt free. Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah, we’ve never experimented with erythritol syrup, so we’re not sure. Let us know if you try it!

  15. Jackie says

    Hi hun! This recipe looks amaaaazing! I just came from your aquafaba (oil free) granola, and was wondering if you think it would be okay to add the quinoa to that recipe too? TIA!! ♥️♥️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jackie, we haven’t tried that, but maybe! Another reader mentioned adding quinoa in place of the coconut. Let us know if you try it!

  16. krista chadwick says

    I followed the recipe exactly. I have been making granola for 30 years. This recipe is DELISH! I wouldn’t change a thing. I can’t wait to share this with my friends.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Krista. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  17. karen says

    I love this recipe! It is easy and tastes great. I have a child with a nut allergy so we substitute sunflower seeds for the almonds and it still works perfectly. Thanks!

  18. TP says

    This was my first time making granola. I substituted the maple syrup and almonds with honey and walnuts. Absolutely loved the balance of sweetness and touch of salt. Awesome recipe! Thank you, Dana!

  19. T Fishy says

    I made this with tri color quinoa and bingo this is a hit with roomates and the family. Will be giving these out as holiday gifts. Thanks Dana

  20. Ahawn says

    Yummy recipe, thank you!
    But I have the same question as Mary (Nov 2015) about the nutritional value of uncooked quinoa; it appears to pass through my system intact (I know, gross ?) so it seem like a waste, so to speak. ?
    Thanks for any insight you can provide.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashawn! Great question. Some foods like quinoa, contain some fiber that is not meant to be digested. We call it insoluble or indigestible fiber, and its job is to pass through the system and pull out waste along with it. For more info, check this out!

      • Victor Favoreto says

        Actually, if you read properly this very link you mentioned, you will notice that it says the quinoa shouldn’t pass the digestive tract completely intact. It should be boiled before consuming.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Victor – totally makes sense. Thanks for the feedback. This is why we recommend using sprouted quinoa which is much easier to digest!

  21. Farah says

    This is my first ever successful granola, and beside being delicious it’s healthy. So I live in a place where granolas are imported and very expensive. So I tried making some a few years back they weee not good. So tried this one with some variation:
    I used 1 and 1/4 cup of oats, did not have whole almonds so used sliced ones, added 1/4 cup each of sunflower seeds and pumpkin seeds. I have spiced it with cinnamon and nutmeg and added 1/2 cup dried cranberries.
    My problem is sugars and this recipe use 1 tbsp and only 1/4 of maple syrup that stands it out among all the granola recipes I read. Check out @fskamal on instagram for images. I wanted to attach some here but no option. Thankyou for this great recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your recipe changes, Farah! Make sure to tag your photo #MinimalistBaker on Instagram so we can find it! :D

  22. Sariah says

    Soo good! Almonds are pretty expensive, but I happened to have like half a cup, so I added coconut pieces and hemp seeds and some more oats to make up for the rest.

  23. Kara says

    I made this during the week and it’s amazing! The first successful granola I’ve made woho! It’s really nice and crunchy because of the almonds and quinoa (which I would have never thought to add) and has the perfect amount of sweetness. I added dried cranberries at the end to add a sweet chewy element and I am loving having this as a cereal with almond milk and bananas. I don’t know how but this granola makes the almond milk a bit thicker and sweater and it’s just great! Thanks Dana, super keen to try out your other granola recipes!

  24. Natalie says

    This granola was delicious – it’s like having homemade, healthy, honey bunches of oats. I made it with Steelcut oats as I had those in my pantry. Definitely recommend this recipe!

  25. Michelle says

    Hi, this looks delicious and just about to make it.
    Can I please ask that you remove the GF tag on this recipe though as Oats are not actually GF. As a coeliac sufferer it can be very misleading for those newly diagnosed or when friends and family make things for us.
    Thanks for all your hard work developing these recipes for us.

    • Di Browning says

      Actually oats are gluten free. The problem is they are often packaged and processed where they are contaminated with grains containing gluten. You can, however buy oats labeled gluten free that have been processed and packaged in plants where there was no exposure to these other grains. None of the people i know who have celiac disease have any problem with the regular oats though because the level of contamination is usually quite low.

  26. Christy says

    I have made your other kinds of granola and they were delicious!! Can’t wait to try this one. Although the main reason for this comment are those spoons!!!! I love them! Where can I check those out at?

  27. Kari says

    Make sure you watch it as indicated in the directions! I didn’t and it burnt. Smelled delicious so Ill try again. Whoops!

  28. prabha says

    I like this recipe and am definitely going to try. One question though – How can I make this without adding the maple syrup before cooking as heat will destroy its nutrients ? Thanks.

  29. Yani says

    Made this a few days ago and have almost eaten the whole batch myself! ? This is the first granola I’ve ever made but damn it was good! I love putting in on my chocolate banana nice cream along with fruit. The quinoa is so crunchy and amazing! I felt nervous about not rinsing the quinoa so I did, it turned out great. I had also ran out of almonds so I subbed 1/2 a cup for raw hazelnuts and it is absolute yummmm! Highly recommend, it adds really great flavor!

  30. Kelly Jean says

    Holy smokes this recipe is great. I rarely like Quinoa when I make it, but this is definately AMAZING. I riff this recipe when I don’t have almonds (almonds can be expensive) and add sunflower seeds, coconut flakes, golden raisins or dates… endlessly adjustable and delicious. Thank you!

  31. Jason says

    Can you use cooked quinoa rice from the night before looks like a good addition to granola. Thanks like a lot of this blogs recipes

  32. Nadia says

    Really good! As my family is chocolate lover, I dared to add some dark chocolate once it cooled.

  33. Michelle says

    This was delicious, Dana. It added a nice crunch to my yogurt. I missed the step where you said to combine the oil and sugars/syrup, so I just tossed it all in the bowl with the rest of the ingredients and stirred – worked great! I did decrease the brown sugar a bit, and added cinnamon and dried blueberries, but I know it would have been great without those modifications.

  34. Mya says

    Thank you for your recipe. I tried it and it was easy. Best of all, the results were delicious. I really enjoyed my morning breakfast today.

  35. Licia says

    Just made this (again) and added cinnamon this time. Not only is this granola always beautiful and delicious, but I am swooning over how fragrant my kitchen is right now. <3

  36. Galletana says

    Do you know red or black quinoa could be used? I have a bunch of quinoa left that is colored but am trying to use it up with this granola recipe! Thank you!

  37. Crystal says

    I love how simple and tasty all of your granola recipes are! This one is no exception. I just made it, and promptly demolished two bowls of it. Can’t wait to have it for breakfast tomorrow! The quinoa adds another layer of texture, and that satisfying crunch. Thank you!

    • Ali says

      My first recipe of yours and this is a total win! Sub’d local honey (I am not vegan) for maple syrup as didn’t have any and it was still delicious. Thanks !

  38. Mary says

    I want to try this seems so nutritious but I am afraid that I will not be able to eat whole almonds because of my denture so I will grind them and grind the quinoa let you know how it turns out thanks for the recipe

  39. Bev says

    I recently found your web site and I love it! I made this recipe along with the Quinoa Brittle. Both are delicious. I combined the two along with nuts and dried fruit to make a trail mix. Insanely delicious. I also made the Microwave Hummus … another delicious recipe. thanks!

  40. Lynne says

    Now I feel like a fool for ever having made granola without quinoa ;) Seriously, this recipe is so good.. I’m about to go make it for the 5th time! No almonds so I’ll sub walnuts… won’t be as good, but thriftier for sure! Thank you :))

  41. Meg says

    Hey Dana! I LOVE your recipes and am a huge fan! Since going gluten-free, however, I’ve been frustrated trying to sort through gluten-free recipes on your site without oats. While oats don’t have gluten they still contain gliadin; gliadin is the main reason why gluten is inadvisable to eat for some. Will you please consider removing the GF tag from recipes with oats?

    Also this recipe is great and GF with puffed millet as a substitute for the oats! My grocery store carries bags of puffed millet from Arrowhead Mills.

    Thanks for all the delicious food :)

  42. Meera says

    Really delicious & a no fuss quinoa granola, simple and easy to make. Its become a staple homemade breakfast and i try replacing some of the ingredients to experiment with flavour and textures (e.g. replace sugar with chopped dates)! Great natural and nutritious recipe, thank you for sharing! :)

  43. Emily says

    I have to say this granola is amazing. I also have to say don’t let your toddler get this anywhere near your couch. I’ll be finding it for years. ;) But seriously– thank you for all the goodness!

  44. Emily says

    I have to say this granola is amazing. I also have to say don’t let your toddler get this anywhere near your couch. I’ll be finding it for years. :) But seriously… thank you for all the greatness!

  45. Jason says

    I’ve made this twice now and it’s been great each time. Thanks for sharing this recipe. Really taking breakfast to a new level :)

  46. kellie says

    This was great. I cannot tolerate oats so I used a crunchy Chia cereal by enjoy life foods in place of the oats and used a pumpkin and sunflower raw seed mix in place of almonds because I didn’t have them on hand. I topped this on the avocado chocolate pudding!

  47. Lindi says

    I made this granola this morning with a few substitutions based on what I already had at home (like walnuts for almonds and honey instead of coconut sugar) and OH MY YUM. I know I have never been disappointed by a single minimalist baker recipe I’ve tried but this one might be a favorite. Thanks, Dana!

  48. Sara says

    Thank you so much for this amazing recipe! It’s such a tasty and healthy snack. I make a double batch every week for my family!

  49. Mary says

    I liked the quinoa granola, but I read that unless the seed is cracked/ground, the nutrients stay intact in the seed and just pass right through you. Baking the granola didn’t appear to crack the quinoa seeds, so would you let me know if baking for 30 min at 340 really gives you any access to the quinoa seed nutrients?

  50. Naomi says

    Thanks for the recipe Dana! I made it last weekend and it was amazing. Added some shredded coconut before baking too and it was ??

  51. BZ Marranca says

    This recipe sounds yummy. I have an allergy to coconut. I see that you have alternatives to the coconut sugar. What would you suggest as any alternative to coconut oil?

  52. Vv says

    I’ve tried many of your granola recipes and I remain a fan! I’m making this one now and I trust it will come out just as perfect as the other recipes I’ve tried from here. Kudos from Dominican Rep.!

  53. Sam says

    Delicious! Added some dried cranberries and shredded unsweetened coconut at the request of my daughters, which pushed it over the top. But as is, still five stars!

  54. Vera says

    I just made it,tastes delicious although I’ve been making my own ( different recipe) for a while. It’s so simple,easy to make,just perfect.

  55. Beth says

    Just made this, and love the flavor. I just wish it would clump together a little more. Next time I think I will use less almonds and more oats/quinoa.

  56. The amazing ace says

    As an extreme granola lover, I absolutely love your granola recipes! I totally love all of your posts and am always looking forward to the next, I’m probably your biggest fan! You have such a great personality and I love your blog! I hate being those people who put too much exclamations but your the BEST

  57. Nimfa says

    Tried this yesterday, amazing,y delicious and easy to make. I love quinoa and oats so its really perefect for me. Thanks for sharing this great recipe!

  58. Rachel says

    This is so delicious! I had never thought of eating quinoa without actually cooking it, what a concept! I think next time I would add more oats because I absolutely love oats.

  59. Nicole @ Young, Broke and Hungry says

    My weakness is extra crunchy granola so I have a feeling this recipe is right up my alley.

  60. Sierra says

    Just finished making these and couldn’t wait for it to cool down before I digged in. Taste so so good and has the right amount a sweetness, I added some dry cranberries and cinnamon. I’m planning to take some to the gym today for a post workout snack for me and my boyfriend who is a quinoa hater but a huge granola lover so I’m sure he’ll love it :).

  61. Kyra @ Vie De La Vegan says

    I’ve made quinoa granola before but not for a while, this would give a beautiful crunch on top of nicecream (my current favourite breakfast) :D

  62. debbie says

    I thought quinoa had to be rinsed, I don’t see that in the instructions, or does the cooking take care of the coating that I thought was on the quinoa??? Sounds like a great recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t think you need to wash it if you’re baking it. But if you’d like, simply rinse in a fine mesh strainer and dry thoroughly before using!

    • Tash says

      I thought this too!? Saponin? Needed to be rinsed off before cooking. I often use it in my Bircher or soaked oats but always rinse off beforehand :)

    • Celeste says

      I rinsed it, drained it for a few minutes while I prepped the rest, and threw it in there still a bit wet. It didn’t poorly affect the scrumptious end-product one bit! Wonderful recipe; I wish I had found it last October. My two little ones are gobbling it up!

  63. Alex says

    Wow! This looks so cozy and appetizing! I’ve never actually been that much of a fan of quinoa but I’ve recently made the decision to start transitioning to the veg/vegan lifestyle, so I’m trying to warm up to it! I think the maple syrup in this one might help win me over! ;)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Good luck with your transition! Hope this granola makes things a little easier for you. Let us know how it goes, Alex!

  64. Jennifer says

    Do you have any ideas on what I could substitute for the almonds? This recipe sounds amazing but I can’t send it to school with my son as his school is peanut and tree nut free. He loves granola in his yogurt and the quinoa is great protein for him! if I use 2 cups of seeds, I think it will be too much? Or it might be okay but them I might have to adjust the liquid?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would skip the nuts and just so oats and quinoa. For a “nut” you can do something like pumpkin seeds or sunflower seeds!

  65. Sabrina says

    I think you just revolutionized my small granola cosmos just by me looking at your pictures! Quinoa in granola – how smart! Getting in that protein by eating granola – yes, yes, yeeees please! I always grab a bowl of quinoa porridge every now and then or stir some granola into my omelette but never thought of quinoa granola – counting down the hours until breakfast time ;-)

  66. Sophie | The Green Life says

    Seriously. Why haven’t we all thought about this before? Quinoa in granola makes so much sense. Brilliant idea! Thanks for sharing your culinary genius with us Dana. <3

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I wish I could claim the original concept! I thought it was so smart I had to try it for myself. Hope you love it, Sophie! Love your name, btw ;D

  67. Julie | Small Green Kitchen says

    I’ve never had quinoa in granola but I love granola and I love quinoa so this is a match that’s perfect for me. Beautiful photos and a great recipe too, Dana. :)

  68. Elizabeth @ Pineapples and Polka Dots says

    Yum! I love granola, but I am always looking for ways to make it healthy. Thanks for the recipe!

  69. Hannah Elizabeth says

    This is so weird, Dana! I had those exact same thoughts about quinoa in granola a couple of years ago when I tried it! Then, when I recently started experimenting with various granola recipes, I found this one recipe I really liked with millet, so I subbed half or more of the millet for uncooked quinoa for extra protein. And here I was thinking that uncooked quinoa in granola was my own especial flair…haha, or not! :P But it’s fun to see other creative versions. :) And I love that you’ve posted so many granola recipes…almost all of them are on my to-make list, and it looks like I need to get on it pronto!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh no! Yeah, this might not be the best for people with braces :/ Hope you can give it another try in the future! It really is delicious!

  70. Emily @ robust recipes says

    I have tried quinoa in granola once, I liked how it gave the granola an extra crunch! I love the simplicity of this recipe, perfect to throw together on a busy weeknight! :)