Quinoa. In brittle.
I know. This is exciting stuff.
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.
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?!
I think you guys are going to LOVE this brittle! It’s:
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!
- 1/2 cup (92 g) uncooked white quinoa
- 3/4 cup (75 g) pecans, chopped
- 1/4 cup (22.5 g) gluten-free rolled oats
- 2 Tbsp (24 g) chia seeds
- 2 Tbsp (24 g) coconut sugar
- optional: pinch sea salt
- 2 Tbsp (30 ml) coconut oil
- 1/2 cup (120 ml) maple syrup
- Preheat oven to 325 degrees F 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!