Quinoa Brittle

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Holding up a piece of our naturally-sweetened vegan Quinoa Brittle

Quinoa. In brittle.

I know. This is exciting stuff.

Chia seeds, coconut sugar, quinoa, coconut oil, oats, salt, pecans, and maple syrup for making Quinoa Brittle

Remember my 7-Ingredient Quinoa Granola? Yep, that’s good stuff (and would make an excellent holiday gift!).

Well, while I was testing that recipe, I noticed a few of the edge pieces got especially caramelized and tasted like brittle! It was a little light bulb moment. I never thought “healthy” brittle could be a thing, but guess what? It totally is.

Pouring maple syrup into dry ingredients for homemade Quinoa Brittle

This recipe is simple, requiring just 7 ingredients and about 30 minutes to prepare (plus a little extra for cooling).

It’s naturally sweetened with coconut sugar and maple syrup, calls for coconut oil in place of vegan butter, and is jam-packed with nutrient-dense ingredients like oats, chia seeds, and quinoa! That’s right, there’s protein in this dessert. Does it get any better than that?!

Parchment-lined baking sheet filled with our healthy homemade Quinoa Brittle recipe

I think you guys are going to LOVE this brittle! It’s:

Naturally sweet
& Addictive

Though I think this would be delicious year round, I made this brittle with the holidays in mind. Can you imagine your friends’ reactions when you bring quinoa brittle to their dinner party?

‘Yeah, that’s right, there’s chia seeds in your dessert. Deal with it!’

But seriously, they’ll fall in love and sneak bites when you’re not looking – guaranteed.

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it #minimalistbaker on Instagram! I’d love to see what you come up with. Cheers, friends!

Parchment-lined baking sheet with chunks of our gluten-free vegan Quinoa Brittle recipe

Quinoa Brittle

7-ingredient Quinoa Brittle naturally sweetened with maple syrup and coconut sugar, and it's butter-free! Crispy, crunchy, nutritious — a healthier dessert or snack!
Author Minimalist Baker
Baking sheet filled with pieces of Quinoa Brittle
4.92 from 97 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10
Course Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week


  • 1/2 cup uncooked white quinoa (if desired, use “sprouted” quinoa for improved digestibility // we love Tru Roots organic brand)
  • 3/4 cup pecans, chopped
  • 1/4 cup gluten-free rolled oats
  • 2 Tbsp chia seeds
  • 2 Tbsp coconut sugar
  • 1 pinch sea salt (optional)
  • 2 Tbsp coconut oil
  • 1/2 cup maple syrup


  • Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper, ensuring it covers the entire surface and all the edges (to prevent spill over).
  • Add quinoa, pecans, oats, chia seeds, coconut sugar, and salt (optional) to a mixing bowl – stir to combine.
  • To a small saucepan, add coconut oil and maple syrup. Warm over medium-low heat for 2-3 minutes, stirring occasionally until the two are totally combined and there is no visible separation.
  • Pour over the dry ingredients and stir to thoroughly combine and coat. Arrange on parchment-lined baking sheet and spread into an even layer with a metal spoon. Try to get it as even as possible, or the edges will burn and the center won’t crisp up (see photo).
  • Bake for 15 minutes, then turn the pan around to ensure even browning. Bake 5-10 minutes more and watch carefully as to not burn. You’ll know it’s done when uniformly deep golden brown in color and very fragrant. The edges may appear to be getting too brown, but they’re just getting crisp and caramelized, so don’t be afraid of that!
  • Let cool completely before breaking into bite-size pieces with a sharp knife or your fingers.
  • Once completely cooled, store leftovers in a sealed bag or container at room temperature for 1 week or in the freezer for up to 1 month. This makes an excellent holiday dessert or gift!


*Nutrition information is a rough estimate.

Nutrition (1 of 10 servings)

Serving: 1 serving Calories: 157 Carbohydrates: 17.2 g Protein: 2.9 g Fat: 9.6 g Saturated Fat: 3.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 25 mg Fiber: 2.4 g Sugar: 7.5 g

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My Rating:

  1. Cassandra says


    Can you tell me where I possibly went wrong

    The flavor was amazing the only thing is it never got crispy or crunchy. Just like a sticky crumbly treat. The only thing I did differently was I rinsed the quinoa first to remove saponins. I noticed you didn’t say rinse when other time I think you do so was that for an important reason?

    • Support @ Minimalist Baker says

      Hi Cassandra, sorry to hear this didn’t work out for you! We’re not sure if the rinsing might have affected the final texture or not… what size of baking sheet did you use? And we assume you baked for the full time, but do you think it needed more time in the oven to crisp up?

  2. Jennifer says

    Absolutely delicious! The texture is perfect. It’s crunchy without pulling your teeth out. Lots of great flavor. The crumbs left in the pan are a great topping for parfaits or oatmeal

    • Support @ Minimalist Baker says

      Hi Anna, sorry to hear it hasn’t been working well for you! Is it possible you’re using a small baking sheet and so it’s not spreading enough? Or perhaps it needs to bake longer?

    • stacy says

      Oops! I just saw you’ve answered this question several times. Can’t wait to make this. I am a big meat eater, but yours is my favorite blog of all time. So many creative ways to make vegetable and beautifully presented. Thank you for all the inspiration!

      • Support @ Minimalist Baker says

        Glad to hear you found the answer! And awww, we’re so glad it’s inspiring! Thank you for your kind words, Stacy! xo

  3. Anna says

    Maybe it should be better make the mass without pecan – spread it into a layer – it should be easier – and add pecan at the end of process. It takes me long to spread it with pecan.

    • Anna says

      I tried it, but it wasn’t so good idea. I think, your way is the best way. In this way, it took long to put every pecan on its place and return it to cover with liquid :-)

  4. Ledonna says

    The title and description piqued my curiosity. (Actually– I was probably more suspicious than anything. I mean come on. Chia seeds and Quinoa?? In a snack??) But I happened to have all the ingredients on hand so I made this… exactly as the recipe was written.

    I was really surprised by how GOOD it was. (And yes… I said “was”. LOL) It only lasted about 15 mins. We found it oddly addictive. It’s absolutely something I’ll make again.

    • Support @ Minimalist Baker says

      Woohoo! So happy to hear you were pleasantly surprised by this, Ledonna. Thanks so much for the lovely review!

  5. Michele Franco says

    I made this yesterday. I struggled to spread it thin so it took longer to cook but was still delicious and easy to make. I used olive oil instead of coconut ( I have coronary artery disease and have to avoid sat fat as much as I can) and straight sugar.

  6. Naama says

    I’ve been making this recipe for few years now- I love it!
    Do you think I could use red quinoa instead of the white?

    • Support @ Minimalist Baker says

      Hi Jenna! We haven’t tried this with date caramel and we aren’t sure it would work. It might be super yummy but we don’t think it would harden up and get the same “snap” that you get with sugar and maple syrup. Let us know how it goes if you give it a try!

  7. Eliza says

    This is amazing! I subbed peanuts for the pecans, and used 1 tbs coconut oil, 1 tbs aquafaba after seeing a comment saying that may work as well. Absolutely delicious, and crisped up perfectly as it cooled. Will be one I will enjoy experimenting with and adding in different seeds/nuts/spices! Thanks for this awesome giftable and impressive whole food dessert!

  8. Elena says

    This is so delicious! Much better than I expected. It’s buttery, sweet, nutty, and crunchy.

    I used tri-color quinoa as that’s what I had on hand and it worked just fine.

    I was nervous about spreading it out thin enough, but it was easy and by moving the pan around too it spreads.

  9. VICKY says

    This snack is just perfect and too good to be true! Making it now for the second time as we devoured the first batch! Can’t thank you enough for how awesome all your recipes are and how they have improved our lifestyle!

    • Support @ Minimalist Baker says

      Aw, we’re so glad to hear that, Vicky! Thanks so much for your kind words and lovely review! xo

  10. Yugi says

    Oh my! This was so good that it is going on my regular line up for special treats. I didn’t have enough maple syrup so I used honey instead. It did not harden in the time recommended, but I just left it in the oven on low (170 degrees) until it started to firm up. It was a little too oily for me on the bottom so next time I’ll reduce the coconut oil by a little, but otherwise, I love having a treat I can have that I’m not allergic to. Thanks!

  11. Elena says

    Great recipe! When I just read it I wasn’t sure at all this will work out. So many dry ingredients, raw quinoa is pretty hard, there is nothing in there to soften it…. But I still tried it and was really happy with the result. What’s more, my “normal”-eating friends loved this brittle too. I am now making double recipe and sharing the goodies with friends :-)
    Thank you!

  12. Renita Allen says

    I made this, and it’s delicious– except it wouldn’t fully harden. I left it for a couple hours on my countertop, and then put it in the freezer out of desperation. It was perfect then, although I noticed that once it sat out at room temp again, it started softening. Not crispy at all. Did I just not cook it long enough? I was scared to burn it, though it was nicely browned & smelled good. I don’t think it was too thick. I will try again, but would really like it to harden like brittle, otherwise I’m not sure how I’ll gift it.

    • Support @ Minimalist Baker says

      Hi Renita, sorry to hear it didn’t harden as expected. Is your baking sheet big enough that it allows the mixture to spread evenly? Did you make any substitutions?

      • Renita Allen says

        No substitutions, but maybe it was a little too thick, and I didn’t bake it quite long enough? I tried again last night, spreading it out more, and baking as long as I felt comfortable. I think I burned it slightly, but it crisped up & even tastes pretty good, despite!

      • Katrina says

        Hi Dana
        Thank you for your delicious inspired recipes!

        RE: quinoa brittle, uncooked, please unravel this for me.

        The back of the Truroots sprouted quinoa states to not eat raw; cook and see sprout.

        This seed needs water to sprout and it seems this recipe doesn’t allow for that. Am I misunderstanding something hear?

        Recipe looks delicious. Just not sure quinoa’s okay. ( I know to grind chia if not soaked in liquid)

        Thank you for clarifying.

        All the best!

  13. Nicole K says

    Delicious and so easy to make. I made a version with pecans and without. Both turned out fantastic. With the the nut-free version, I just added more of the quinoa, chia and oats in proportion to the original amounts called for. The brittle is nice and crunchy and has the perfect light touch of sweetness. I made some as a gift and kept breaking into the gift to sneak a bite!

  14. Joey Pucci says

    I’m excited to make this – can you sprout your own quinoa first? I saw you suggested a brand but was wondering if it’s a process you can do at home? Would this work with Chocolate added and maybe dried fruit?

    • Support @ Minimalist Baker says

      You should be able to sprout and dehydrate it at home. It’s not essential that it be sprouted quinoa though. We think melted chocolate would work. Dried fruit might pop out, so we’d suggest chopping it for best results. Let us know if you try it!

  15. Leslie says

    We really enjoyed this recipe and will make it again SOON!
    I was wondering if you’ve tried making it more savory using bits of cheese? (there’s a sweet/savory cracker from Trader Joes that I’d love to make a version of. ). I’m wondering what a binder could be that isn’t as sweet as maple sugar or honey. thx!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Leslie! Thanks so much for the lovely review. We haven’t tried a savory version, but let us know if you do- sounds intriguing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d think so but I don’t know how it would bake. I think it may burn too easily in this recipe. You could try adding it after baking as a sprinkle garnish?

    • Support @ Minimalist Baker says

      Hm, we haven’t tried it! We think the grains might be too hard though and be difficult to chew. Let us know if you try it!

  16. Campbell says

    DELICIOUS!!! I’m totally making this again! Next time I’m going to add hemp hearts for some extra nutrients! So good!

  17. Wendy says

    After breaking the crisp edges off the brittle, the rest was soft – so soft that it was a mess when I transferred it to a glass jar. It didn’t hold a shape at all. I can’t figure it out – twice that’s happened.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      OK strange. Is your baking sheet big enough that it allows the mixture to spread evenly? Did you make any substitutions?

  18. Wendy says

    I have made this recipe twice. Both times the brittle did not come out brittle. The second time, the edges were brittle but the inside/middle was soft. I’m wondering what I’m doing wrong? I used a metal pan (not airbake pan) the second time and baked it for 25 minutes. Any suggestions?

    • Support @ Minimalist Baker says

      Hi Wendy, a couple suggestions: 1) maybe a larger pan and spread thinner? or if that doesn’t work 2) break up into pieces and place in the fridge to harden

      • Wendy says

        Well I used a large pan (jelly roll pan 11×16) both times. I thought I spread it thin, maybe not thin enough.

  19. Stephanie says

    So tasty! I did not have maple syrup but had some very ripe bananas so I swapped out the maple syrup for a mashed up banana and 2 tbsp honey.

    Oh my. So very good.

    And it re-heated well in a toaster oven the next day :)

  20. Sara says

    So so good! I can’t stop eating it!

    Must definitely will make this again. I did not have parchment paper so I used aluminum foil instead and it turned out super crunchy, which I loved. I also added some semi-sweet mini chocolate chips on top (I like Enjoy Life brand since it’s all natural, gluten and dairy free).

    Thank you so much for sharing this wonderful and healthy recipe.

  21. Alicia says

    I subbed honey for maple syrup and added pumpkin seeds and hemp seeds. Also used steel cut instead of rolled oats. Soooooo good!! This will be a fun one to experiment more with!

  22. Leslie Adler says

    I would like to make this recipe for Saturday night but my daughter has a coconut allergy. What would you suggest to substitute the coconut oil and the coconut sugar?

    Thank you

  23. Sue says

    Love this recipe – have made it twice now….Really like the crunch. I substituted raw pumpkin seeds for the chia seeds and used walnuts vs. pecans (pecans are crazy expensive here now). I used half the amount of maple syrup as we found it a bit sweet and used 1 tbsp less of the coconut oil (I doubled the recipe to 20 servings and needed only 3 tbsp vs. the suggested 4). I have been keeping it in the freezer but don’t know why I bother as I continue to sneak it out of the freezer. Love this recipe and so many others that are on your site. Thank you.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Sue. 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can, just be sure to dry thoroughly. We prefer using sprouted quinoa which doesn’t need to be washed.

    • Support @ Minimalist Baker says

      We haven’t tried this with a different oil, but it might work- maybe avocado oil or vegan butter. Let us know if you give it a try!

      • Claudia says

        I love your Quinoa granola recipe!! Question — do you think it’s possible to make this brittle using pre-cooked Quinoa?

        • Support @ Minimalist Baker says

          Hi Claudia, we don’t think it would have the same crunchiness, unfortunately! But let us know if you try it!

  24. Alex says

    “Better than brittle” are the words my wife used when I made this one evening after she voiced her craving for regular peanut brittle. I didn’t want to make brittle using corn syrup, so I searched and found this recipe. We had no oats in the pantry; they weren’t missed. Such a simple and quick recipe for a sweet snack. Perfect for the holiday season, and uses my favorite sweetener, maple syrup!

  25. Stephen Sinclair says

    WE’VE GOT A WINNER! So easy to throw together. I followed the recipe exactly and it came out perfectly. Be sure to cover your baking completely with parchment paper. I use parchment sheets so needed to place two of them lengthwise across the with of the sheet. No matter what it spreads. Thank you so very much for sharing another A+ recipe with us.

  26. Desiree Ramos says

    Love love love this brittle! It is often requested for parties and gifts. My only tweak is adding cacao nibs. Thank you!

  27. Miya says

    I made this last night, substituting peanuts for the pecans (my son has a tree nut allergy). Like many other reviewers, I find myself wanting to back for more as soon as I finish what I had just taken! I was looking for a dairy-free dessert that had lots of healthy ingredients (in addition to sweetness!) and this totally fits the bill!

  28. Suzan Hamdan says

    Hi Dana,

    First off, I would like to say this recipe is absolutely fantastic (along with alot of other recipes I’ve made from your site). This was an easy brittle to make and I love that you incorporate maple syrup instead of plain sugar into the recipe. The coconut butter is a great base flavor. I did replace the quinoa with millet since that is all I had on hand and instead of 2 tbs of chia seeds, I threw in 1 tbs of chiaseeds and 1 tbs of flaxseeds. I added a little of cinnamon and pumpkin seeds as well. My modifications may have gave it this earthy after taste but it was still delicious. Next time I’ll stick with quinoa. ;-)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful – thanks, Suzan! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  29. Judith Winn says

    I’ve made this several times. It’s delicious and anyone who tastes it agrees. Is it possible to eliminate the quinoa so that it’s full paleo?

  30. Terry Knopke says

    I rarely spend time in the kitchen but as someone who loves crunchy goodies I decided to try this recipe. It’s really easy to make and I’m quite sure I made several mistakes but still it came out just as it should. It was crunchy, hardened enough to actually make crispy pieces and is really good! I highly recommend it!

  31. Judith Coteff says

    Delicious and so many possibilities for nuts and seeds. I added roasted pumpkin seeds because I didn’t have chia seeds. Ate all of the first batch and now going to make it again with the chia seeds. LOVE this site, thank you!

  32. shawn says

    made this brittle today – with a few substitutions since I have nut allergies – swapped out pecans for soya nuts and added some pumpkin seeds per some of the previous comments. Love the flavours, but it isn’t “brittle” – I can cut pieces from the pan, but they don’t break like traditional brittle. Is this normal when cooking with quinoa (this is my first quinoa recipe)?

    • Rachel says

      I had the same issue–it wasn’t crunchy like quinoa brittle should be. I used to buy it packaged at my coffee shop until they stopped making it and this recipe just doesn’t recreate that brittle texture though it does capture the taste.

      • Support @ Minimalist Baker says

        Hi Rachel, Is it possible that it hadn’t cooled enough yet? Or that you are in a warmer climate? It should be crunchy! Another reader suggested breaking it up and placing in the fridge if it has trouble hardening up. Hope that helps!

  33. hicountryho says

    Made it for the first time yesterday. Made it for the second time today. This has become an instant hit with me, my husband and 7 year-old son. I tossed in all kinds of nuts and seeds from my pantry. Cut down on the coconut sugar, I added some Whole Foods cocoa chia flax mix that sweetened it up as well. This is infinitely adaptable and irresistible. Nice one!

  34. La says

    I can’t stop making this!! Everyone keeps requesting their own batch too!
    TIP: Your middle will likely be soft while the outside is crispy. Just break it up as best you can, please it in the fridge and it will harden it up! You will have perfectly hard/crunchy bites of deliciousness.

  35. Ashley says

    I made this today and unfortunately found it has a fishy taste. I have tasted this flavor before when I’ve used chia seeds in another recipe. My son was able to taste it as well. Has anyone else experienced this? Aside from that, the texture and other flavors were very nice. I will make it again without the chia seeds. Perhaps mine are starting to turn rancid.

    • Support @ Minimalist Baker says

      Hi Ashley! If your Chia Seeds smell or taste fishy, this is a sign not to eat them they have gone ‘off’. The smell is due to the Omega 3’s oils in the seeds going rancid and eating them can do more harm than good.

  36. Olga Carr says

    Excellent! I didn’t have pecans so I used sliced almonds. Great treat when you need something sweet.

  37. Laurie says

    I can’t believe that I haven’t commented before now. I have made this so many times and every time I do, everyone who eats it goes ga-ga! It is SO good! I have a double batch in the oven right now and can hardly wait to dig in (even though it’s meant for a party tomorrow night!) Thank you Dana for this genius combo!! SO, SOOOOO good!!!

  38. Shawn says

    I made this recipe tonight because I was in the need of a quick healthy treat to satisfy my sweet tooth. To my dismay, the brittle stuck to the wax paper. I should of followed my instincts and sprayed the paper or used my silicone baking mat but I figured because it had enough coconut oil to cover the surface to not stick. Overall, it was delicious. I just ended up scrapping what I could from the wax paper and used some of then in a yogurt parfait and bagged the rest. I’ll try again another time with modifications. Hopefully it’ll turn out better.

      • Shawn says

        Hi Dana. I’m wondering if my silicone mat would work rather? I don’t mind getting some parchment paper, however I like to extinguish my at home options first.

  39. Shannon says

    This is amazing! Was a super big hit at work! I ran out of coconut sugar and was only able to put less then 1 tablespoon and it still worked out beautifully!

  40. Naomi says

    I made this for a holiday treat party at work and everyone loved it. My family loved it too. It is super easy to make, not overly sweet, and delicious!

    • Support @ Minimalist Baker says

      Hi Lauren! Stored in a sealed bag or container at room temperature, they will last for 1 week or in the freezer for up to 1 month. Hope this helps!

  41. Hanistak says

    OMG!!!!!! it s amazing!!!! I made it just with honey and aaaaa. help me or I will eat it all in one go :D
    thank you so much for share

  42. Lucie Wolcott says

    Made it. Easy. Turned out great -tastes awesome. My tip – spread as thin as possible – better crunch and flavor than when thicker.

  43. Sarah says

    I made this and love it! I also substituted pecans for pumpkin seeds because I have a friend with a nut allergy!

  44. Shawna says

    OMG. I wish I never heard of this recipe. It is so good that I can’t stop myself from getting up and eating more.

  45. Jennifer James says

    Yah, I let it cool for hours :( But I’m not going to give up, will give it another shot as the flavour is so good.

  46. Jennifer James says

    I’m so sad, mine never set, it is very crumbly and just falls apart – I LOVE the flavour though – I did add a tsp. of cinnamon not sure if that affected it?

  47. Chandler says

    I made this for my friend for Christmas who has a lot of food allergies. I had to sub walnuts for the pecans because of the allergies but it was still amaaaazing. I was worried about the raw quinoa but it worked great!!! I probably could have baked it a bit longer because some pieces were still a little chewy but I was paranoid about burning it. Best part of all: she loved it!!!

  48. Rachel Davenport says

    Absolutely delicious! I followed the recipe exactly except I didn’t have chia seeds so I swapped in shelled hemp seeds. My partner hates anything that “tastes healthy” but totally loves this – we both couldn’t stop eating!

  49. Sonaal says

    This recipe has been a hit and greatly enjoyed by everyone who tries it. I love that it’s very easy to make too.
    The downside is I can’t stop eating it! :)

  50. Char Spinosa says

    OH MY GOODNESS!! I made this at Christmas for a family party, did a single and a double batch and the double was a tad thicker in the pan, so cooked it longer but, what a hit!! My Mother-in-law, scooped up some in a napkin to take home. So now, I made her a tin for New Year’s Day and she will get it tomorrow. Her comment was (in Italian) “It’s so good! I can’t stop eating it!”

    • Aparna says

      How thin should it be spread? Possible to spread too thin? I notice that as it melts it thins more in the oven.aybe I am spreading too thin before baking…

      I have made several batches and a couple have burned on the bottom…they were in the oven for less than the minimum time (15 and then another 5)

  51. Clare says

    this recipe is amazing!!! I add vanilla extract to the coconut oil and maple syrup mixture which gives it a little extra flavor that it needs. Even the skeptics loved this recipe.

  52. Kristie says

    I’ve made this twice this week!! First time doubled the recipe, 2nd time tripled! Lol everyone i know is getting some for christmas. It is SOOOO good!!! The first batch i used pepitas and sesame seeds instead of nuts to keep it allergy friendly. 2nd batch i added peanuts as well the pepitas and the sesame seeds. Everyone who has been given the first batch raved about it. Thank you!

  53. Amanda H says

    This is a wonderful treat! We didn’t have Chia on hand so we used raw pumpkin seeds. My toddler is a fan :D Thank you!

  54. Jack says

    Aaaah!! Terrific recipe!

    I didn’t have oats on hand so, because I’m adventuresome, I tried with only quinoa and flax (cause no chia either) and made it without oats. I was a little worried the quinoa would be too dense/hard and not come out good but BOY WAS I WRONG! I subbed out half the coconut oil for some peanut butter and used peanuts instead of pecans (again, what I had on hand) and it came out amazing, like a nice, light, healthy version of peanut brittle. I love, love looooooooooove the texture of the finished product. It’s unlike anything I’ve ever eaten. It’s satisfyingly crunchy, toasty, and delightful. I may never eat anything else again. :P I thought I’d comment since I didn’t see anyone else necessarily who made it with no oats. If you have a ton of quinoa on hand and no oats then go ahead and make this with all quinoa instead! You won’t regret it.

  55. Annette says

    I just made this and it’s insane how delicious it is! I subbed sunflower seeds I didn’t have pecans and I didn’t have coconut sugar but the maple syrup def made it sweet enough and I added hemp seeds as well since I had some in the cabinet. DELICIOUS! Thank you for sharing!

  56. Richard says

    This is a great recipe. My children and grand children all love it and they ask e me to do it again next time we get together.

  57. Rori Ladhoff says

    You, Dana, are a QUEEN. My batch just came out of the oven, and I didn’t know it was possible to enjoy it as much as I am. Also, because I felt like being a little wild, I made a match of your coconut whipped cream to essentially make a dessert chips and dip out of this duo…beware. The combo is far too addicting. Thanks for making dreams come true!

  58. Jessie says

    This is incredible. I have made batches for a road trip snack, a toddler dessert, a work potluck, and a holiday gift. I am so grateful for your recipes! Thanks!

  59. Janet says

    I make this all the time but I take it one step further and drizzle it with some homemade chocolate. I make it with cacao, honey ,coconut oil, vanilla and a pinch of sea salt!

  60. Courtney says

    This recipe is amazing it was so yummy! At first I was worried that the mixture was too watery and runny but it came out of the oven and solidified very well. I am making this again asap! lol Thank you so much for this recipe. Very simple and fool proof!

  61. Mindy says

    Hi Dana!!
    I made a batch of these last week, and they were SO GOOD, I’m going to make a new batch today!!
    I did end up swapping some stuff. We were out of coconut sugar so I used brown sugar, and I added a sprinkle of cacao nibs, unsweetened coconut flakes, and some sunflower seeds (which I’m going to leave out this time) because I was in the mood. I did find that the inner part wasn’t brittle-like, more chewy- but I’m pretty sure that’s because I didn’t bake it for long enough (a total of 20 minutes). Anyways, I just wanted to say thanks for this awesome recipe! I’ve given it to family members who wouldn’t touch quinoa or anything remotely healthy looking and they loved it! You rock dana!

  62. Anita says

    I have made this twice now. The first time it came out more like granola than a brittle, very separate pieces. Today it came out soft and pliable. Delicious, but soft. By the way, I added pistachios and hemp hearts, and used slivered almonds instead of pecans. Do you think if I cut down a little on the maple syrup it would make it harder?

  63. Lisa says

    I love this brittle !! It’s so easy and tastes fantastic !!! This be a staple in our home like the 5 ingredient granola bars are. Thank you

  64. Lance says

    Excellent recipe, Dana—thank you! With a well-stocked pantry, this can be made with items on-hand, as I did last night to make a crunchy topping for this morning’s bowl of oatmeal. I quartered the whole recipe, baked, and then put the hot baking tray in the fridge to cool all night. It came together quickly, and came out wonderfully.

    One possible improvement: I tasted sweetness only, even though I added the pinch of salt (about 1/16 teaspoon for 1/4 of the recipe) suggested as optional. When making again (as I’m sure I will!), I might scale up the salt or cut the sugar mixed into the dry ingredients.

  65. Erin says

    LOVE this.. I’ve been looking for new snack ideas and this was perfect and something new to have! Even my 2 year old likes it :)

  66. Mavis says

    I finally got around to making this today. Boy is it yummy. I was a little leery about using the quinoa without rinsing it first but it turned out beautifully and not bitter / soapy taste from the quinoa. Took some to work and all of my coworkers loved it, too.

  67. Kathy says

    Second attempt was great!! I used wax paper last time and this time parchment paper. I guess that was it. Tastes delicious !! Love all your recipes !!!

  68. Phyllis says

    My husband and I love this! I made a bark by melting 60% cacao chips and 100% cacao chocolate and spread it out when brittle is just out of the oven. I also add pumpkin seeds 1\4 cup to my brittle. YUM!!

  69. leslindividualism says

    looks amazing and so easy, will absolutely try to do it :-)! Thanks a lot for all your amazing inspiration and creations!

  70. Kathryn says

    I am impatiently waiting for my two batches to finish baking! I knew this was a winner after I licked the bowl! I omitted the nuts (allergies) and coconut, swapped in some Super Grains Mix (white and red quinoa, millet and buckwheat), kept the chia seeds (love them!), replaced the oats with one bag of instant maple sugar oatmeal, halved the maple syrup, used brown sugar and canola oil instead. Then I added another batch to the tray (it looked so good!) and used a tablespoon to gently pat everything flat. I flipped mine at 9 minutes and took it out after another 5 minutes.

      • Kathy says

        The only thing was I started putting the maple syrup into the mixture without cooking it. I poured it into the pan from the bowl but I had some uncooked maple syrup still in the mixture. Do you think that caused it ?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hmm, I’m not sure! I haven’t heard of anyone else having this issue. So sorry it stuck!

  71. Sandra Pope Hays says

    THANK YOU so much for this recipe! I just finished baking my first “batch” of this, and its absolutely perfect!! HAPPY DANCE! I tried to rate this 5 stars, but for some odd reason it will only select 4 Actually, this is a TEN STAR recipe!

  72. Val says

    Made this brittle tonight and it was amazing. Love the taste and texture! This recipe is really easy to whip up and is a definite keeper for sure!

  73. Annalise says

    I bookmarked this recipe a few days ago. We are housebound due to the DC blizzard, so I just made my first batch. I have a specific, lifelong dislike of all things coconut, so I substituted raw, unrefined cocoa butter in its place. I added 1/4 tsp ancho chile powder and a heaping 1/2 tsp cinnamon. Otherwise, no changes.

    I gotta tell you, this recipe is fantastic. The brittle is crispy, crunchy, sweet but not sticky-sweet, and filling thanks to all the nuts, seeds, and oats. I’ve just sent around the link to all my friends urging them to hoof it to their kitchens and get to work!

    Thanks for great snack; I look forward to trying your other recipes.

  74. Sandy says

    I had everything on hand except the coconut sugar. ? Mixed up quickly & was on the cookie sheet in no time. I used pecans, walnuts, almonds & cashews in it. I didn’t have parchment paper so used coconut oil to grease the pan. It smelled heavenly when baking. Had a hard time getting it off pan probably because no paper. However, it was divine and everyone scarfed it up!???? Next time I’ll use the paper. ?

  75. Diana says

    Omg Dana! Wish you could see my husband and I right now! We are both clutching a couple of pieces in each hand with one in our mouth shoving each other away from the pan to grab even more! This is totally delicious and addictive! Love love love! Will share on Instagram tomorrow!

  76. Natalie says

    I have to tell you, my whole family LOVED this brittle! Since my kids go to a nut free school, I had to substitute pumpkin seeds for the nuts. I wasn’t sure what it would turn out like, but it was AMAZING! I love so many of your recipes….. but if you can do more snack-y things for kid’s lunches minus the nuts, that would be awesome. Thanks! We will continue to eat the recipes with nuts after school :)

  77. Mona says

    This is amazing! I took it to a party and it was devoured! One of the teenage boys first looked at it and said “Quinoa?” and shied away, but my husband said a little later he was munching out on it. Very easy and so yummy.

  78. Kim Haven says

    This was soooo tasty!! Even my traditional eating in-laws couldn’t stop eating it over the holidays! So good! Used a variety of nuts rather than just pecans, turned out great.

  79. Jen says

    I made this today with walnuts, honey instead of maple syrup and omitted the coconut sugar completely. It still came out GREAT!!! Awesome recipe, totally addictive!

    • Jill says

      Did you use the same measurements for the honey or did you up the amount because of omitting the coconut sugar? Thanks!

  80. Virginie says

    I did this recipe as part of my homemade Xmas gifts. It was my first try cooking with coconut oil, so I felt a little out of my comfort zone but it all turned out ok.

    I made at least 6 batches, so here are my observations:
    – I did have some batches that weren’t setting hard enough, but they came out ok after I broke pieces apart around the edges and put the middle back in the oven for 15 minutes. I figured out I had that problems only with the batches I didn’t spread well enough.
    – My oven isn’t perfectly leveled, as it turns out, and I found the mixture did spread to the edges of the cookie sheet when hot. It wasn’t too hard to clean off: hot water did the trick better than with regular brittle.

    I tested the following modifications:
    – substituted 7 kinds of nuts for the pecans (almond slivers, choped walnuts, macadamia, pistachios, hazelnuts, pecans and cashews).
    – tried adding cardamom seeds crushed in a mortar, and saffron. Both worked perfectly with the nutty flavors.

    – I will toast the nuts and rince/dry the quinoa when I do this recipe again.
    – I would also try with quinoa flakes instead of whole seeds, to avoid having too many seeds stuck in teeth..

  81. Abbey says

    I mean this in the *best* possible way: this recipe is stupid easy. Aaaaaand delicious. I now understand all the comments of people saying they could eat the entire batch themselves.

    Thanks for another great recipe!

  82. Emily says

    Love this! I made it for a Christmas gift and the recipients thought it was so good! They asked for the recipe… definitely a hit! Thank you!! :)

  83. Latisha says

    I made this last night. OMG is it DELICIOUS!! It is sweet without being to sweet, nutty and has that perfect brittle texture. You could literally eat the whole batch yourself.

  84. Edie says

    Made it. Love it. Will make it again. Lots.
    Came out crispy, once it cooled.
    Shared some, they demanded I share the recipe. Did, plus the link to this website.
    Keep up the good work.
    Can I rate it 6 stars?

  85. Ingrid Cerone says

    Just made this today. I added some pumpkin seeds and chopped almonds. It was fabulous!!! I am making a few more batches to give away. My daughter also thought putting this on top of low-fat ice cream would be delicious! Thanks so much for this recipe. We really love it!

  86. Malka says

    My mother made this recipe using pumpkin seeds and sunflower seeds in place of the pecans (she was making it for someone who doesn’t eat nuts) and it was delicious. She was very happy with the results. Thank you.

  87. Suzanne says

    I made the following substitutions and it turned out delicious:

    2 Tablespoons Earth Balance (whipped) butter for the coconut oil

    Some dark chocolate chips for the cashews

    Regular white granulated sugar for the coconut sugar

    Multicolored quinoa (looks like the same kind in the photo at the top of this recipe page) for the white

    It is very crunchy, but not so much that I am afraid for my teeth (which is why I avoid standard brittles). Thanks for publishing this recipe!

  88. Darlene says

    This brittle went perfectly as planned… which is saying something considering every year I try to make peanut brittle and have to throw the first batch away! Wonderful recipe for my family treats this Christmas. The past two years I’ve been skewing things toward the healthy in the area of food gifting, and my family loves it! We are all trying to lose weight/stay fit and recipes like this are so awesome! I almost couldn’t believe how tasty this was, then I remembered: duh! It’s from Minimalist Baker, of course it’s fabulous! ;) Thanks for a winner!

  89. Robin says

    I made this as is and I just had to say, it is DELICIOUS!! I literally had to pry myself away from the pan so I didn’t eat it all. I’ll be making more to share with my family on Christmas! Thank you!

  90. Eileen says

    Allspice is a delicious addition, especially for holiday gifting. Delicious and enjoyed by all, even those suspicious of “healthy” snacks!

  91. Vivian says

    We made it yesterday and it came out soooo yummy. I used tricolor quinoa, rinsed it and added the rest of ingredients. I substituted with organic sugar since I did not have coconut sugar. It worked!
    Thank you!

  92. leslie huppin says

    hi there, made the brittle and it is DELICIOUS! However, it didn’t “brittle” it stayed soft, any thoughts? thanks so much, Leslie

  93. Teri says

    The brittle sounds amazing. Unfortunately we have heart disease in the family and try to stay away from oil. What do you think will happen if I omit the coconut oil? Thanks!

    • Lauren Vaught says

      Great idea to toast the quinoa first. My batch is just finishing in the oven, but I only used 1 Tbls. coconut oil because I’m normally averse to cooking with any oils…. I’ll let y’all know how this works! And the verdict is…..fabulous!! I’ll be making this again to give as gifts!

  94. Cori says

    Thank you so much for this AMAZING recipe! It is delicious and everyone loves it! Question: if i wanted to reduce the sugar (I am trying to cut back), could I eliminate the coconut sugar or use less maple syrup?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, If you’re trying to cut back on sugar I’d actually just reduce all of the ingredients equally, since they’re all perfectly proportioned. I’m afraid cutting back on one of those would negatively impact the end result. But if I had to choose, I’d cut back the coconut sugar. Good luck!

  95. Jan Ramsey Brick says

    Dana, I made it and it was really good! The family loved it. I didn’t have any pecans so I used peanuts instead – they worked great! I’m going to share this on my facebook page.

    Jan :)

  96. Katie says

    Wowza! I just made this and I am so delighted with the results. I love peanut brittle, but all that sugar and corn syrup is a total turn off, so when I came across this recipe I was excited to give it go. I did toast the quinoa (all I had was red quinoa), pecans and oats first but other than that followed your recipe to a tee. It turned out light and crunchy and sweet. The combo of the maple syrup and coconut sugar made for perfect sweetness. This Quinoa Brittle will make great gifts as well as a delicious candy type snack for the family that actually has some nutritional intensity. Thanks so much for sharing! :D

  97. Mel @ The Refreshanista says

    Oh yummy! What a great idea to use quinoa for a delicious crunch. This brittle looks so tasty and crispy and easy to make :)

  98. Emily | Robust Recipes says

    OMG I LOVE brittle but I hate how much regined sugar is in it. AND the quinoa makes me very happy! Thanks for sharing! I can’t wait to try this one!

  99. Zsofi says

    Love this recipe. I made it last night using half honey/half maple, and it is super delicious. The only thing is—it was not crisp or brittle at all. It was more chewy, a bit like an extra-sweet granola bar. It did get crisp after I put it in the freezer for a while, and it stays pretty crisp if I keep it in the fridge. Did yours get completely hard and crisp like a brittle? Any ideas on where I went wrong? I kept it in the oven until it was quite toasty and brown all over. Thanks!

    • suzi says

      i am wondering this myself. mine is delicious but texture is sticky and chewy, not crispy like i thought it might be. however, the edges are… maybe next time i will spread it thinner…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I haven’t tried it with honey, so perhaps that was the issue? Mine was completely hard like brittle…

  100. Rakhee@boxofspice says

    OMG! I love how this looks! I grew up eating peanut brittle (favorite indian snack) and I cannot take my eyes off of your pictures because they ARE gorgeous AND its a brilliant recipe! LOVE <3 Pinned!

  101. A says

    I spent most of the past few days making fussy recipes with expensive ingredients that didn’t come out very well. I threw this together on Sunday evening and it salvaged my whole weekend! It’s super easy, tastes good, and is so pretty! Thank you!!!

  102. Emilie @ Emilie Eats says

    I’m always looking for more ways to add protein to my snacks (or dessert). This is perfect! Love the pecans, too.

  103. Elizabeth says

    I just made a batch of the brittle. So delicious! I can’t stop nibbling on it! It seemed really runny and that there was too much liquid when I poured it out on baking sheet, but hardened up and turned out perfect! This recipe is a keeper!

  104. Mutsumi says

    Hi Dana!
    I have just made your quinoa brittle for my family and we absolutely fell in love this beautiful one!.
    I didnt have pecan nuts in my kitchen so used cashews and alomonds which worked totally fine.
    Thank you for sharing the recipe and you are amazing!.

    Hope you and your family will spend lovely Christmas.

  105. Maria says

    This looks so unique and delicious, you’re creativity is out of this world. We don’t get quinoa around here, but I do have amaranth, does that work?

  106. Judy says

    OMGiggles! This is now in my tummy & my tummy is very, very happy! This is ridiculously delicious and addicting. I am going to the store in the a.m. to buy more Quinoa & tomorrow I will be making more batches for Christmas gifts. I can’t believe how effortless this recipe is to make. I have made Almond Rocca from scratch for parties for the last 4 years per request, & could never partake myself. (sniff) But now, I’m on happy overload! Thank you Dana!!!!

  107. Jennifer says

    I am one of those quiet followers – making recipes from your site, but not always commenting. I have really enjoyed the diversity of recipes you share – thank you so much. Today, I am making the quinoa brittle right now – and it looks great. I did rinse the quinoa and let it dry first. But, I noticed when I added the coconut oil and maple syrup to the mixture, it was very watery. It was then that I went back up to your ingredient list and noticed that the coconut oil was 30 ml and the maple syrup indicated 60 ml (or 1/4 cup). Please confirm whether the maple syrup amount is 1/4 or 1/2 cup. I added other dry goods including; unsweetened coconut, flaxseed, sunflower seeds and sliced almonds to offset the liquid. I am crossing my fingers for a positive outcome – I’ll keep you posted. Until then, please confirm maple syrup and coconut oil amounts for future cooking. Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Jennifer! Thanks for asking, and sorry to confuse! The 2 Tbsp coconut oil (30 ml) is correct, and the 1/2 cup maple syrup is correct also, however the metric measurement was incorrect. Sorry! It’s 1/2 cup maple syrup (120 ML). Hope you love it!

  108. Crystal says

    OH wowww I LOVE this idea! Such a unique recipe, would never have thought eating quinoa in brittle haha, definitely on my to-make list! :D

  109. kj says

    I’ve made this using shredded NORI in place of Quinoa and sliced almonds in place of pecans. So good. This sounds even better with Quinoa and pecans. Will be making this for Xmas.

    • Natalie says

      You can eat uncooked quinoa seeds and you benefit from all of the nutrients – provided that the seeds are cracked or partially ground. The uncooked seed have a shell that protect them. If the shell is still intact when you swallow it, it’s not harmful, but the quinoa seed will simply pass through your body without being digested (and therefore without providing you with any nutritional benefits). So you could use cracked or partially ground seeds to avoid that.

  110. Lisa M Prima Cunningham says

    Do you have to use “white” quinoa. I have red on hand?
    My three kids are mostly move out of the home now and I am learning to cook again for just two. I am having fun trying your vegan recipes. Looking forward to purchasing the cookbook next year. Thank you so much for sharing your recipes.

  111. Natasha Judson says

    Could you use unsweetened coconut flakes in place of the oats? My sister in law is allergic and I’m trying to think of yummy snacks to make this sounds perf except for the oats!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, it’s worth a shot. However, coconut flake tends to cook faster than oats and could get burned. But if you give it a try, let me know!

  112. Theresa says

    Looks soo…. good! I too want to know if I need to rinse the quinoa before using it. I’ll hold off making till I hear from you. Thanks for the answer.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can certainly rinse and dry it before adding. I didn’t rinse mine, because I’m usually not too worried about it. But certainly do if you prefer!

      • Juli says

        My daughter made me this recipe and I just made another batch, it’s delicious. I looked up eating raw quinoa, and this is what I found. “Raw quinoa cannot be digested properly and its undigested starches are likely to cause you gastrointestinal discomfort. Moreover, raw quinoa is covered by a substance called saponin, a toxic soap-like substance that can bind with some of the minerals you eat, preventing them from being absorbed, according to “Nutrition Research.” Can you tell me if cooking this in the oven is really cooking it? I usually cook where it sprouts open and gets soft.

        • Julie O'Dwyer says

          I personally wouldn’t eat it raw either. But I buy sprouted quinoa or you can sprout it at home. That will solve the issue you listed. If you want to sprout your own there its easy and there are tutorials online, just do a search for it on the Internet.

        • Linda says

          Okay, now it is sprouted but it is not dry so I can’t use it for this recipe? Will this recipe work with ‘soft’ quinoa???

    • suzi says

      i made this today. rinsed the quinoa and toasted it in a low oven till dry. then proceeded with making this AWESOME TREAT!!!

      • suzi says

        today i was out of pecans and subbed raw pumpkin seeds and unsalted peanuts and WHOA!! really really tasty! reminded me of munching on a piece of peanut brittle when i was a kid which i havent done in more decades than i care to admit :) was worth the wait!!

  113. Leah M @ love me, feed me says

    My excitement about this is SO real!! I’ll definitely be making this. I’d like to say I’ll give it as gifts, buuuuut chances are I won’t want to because it’s so good. Gorgeous photos as always too!!

  114. odessa | odessa darling says

    Quinoa brittle?? I’m screaming. This is such a unique take on traditional brittle! It looks delicious :) Thanks for sharing!

    • Carolyn says

      This is the best brittle ever! I have made it a few times, adding and substituting nuts and seeds and I love it! I decided to eat vegan (at least for the most part) about a month and a half ago and this is a wonderful treat. If you haven’t tried it, you need to. Thank you for the recipe.