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:
Crispy
Crunchy
Naturally sweet
Nutrient-dense
Nutty
Satisfying
& 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!
Quinoa Brittle
Ingredients
- 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
Instructions
- 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!
Campbell says
DELICIOUS!!! I’m totally making this again! Next time I’m going to add hemp hearts for some extra nutrients! So good!
We’re so glad you enjoyed it, Campbell! Thanks so much for sharing!
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.
OK strange. Is your baking sheet big enough that it allows the mixture to spread evenly? Did you make any substitutions?
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?
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.
Perhaps that was the issue. Our baking pans are at least 12 inches x 20.
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 :)
Haley Goldblatt says
can I use try color quinoa?
Sure!
Efrat says
Hi!
I can’t get coconut sugar, what can substitute?
Tnx!
You could try brown sugar! Let us know if you give it a try!
E Bragg says
This is fabulous!! It’s easy to make and tastes sooooo good! My whole family loves it! Thanks so much!! ?
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.
We’re so glad you enjoyed it, Sara! Thanks so much for the lovely review!
Victoria says
10/10 would make again. It’s a simple and delicious crowd pleasing recipe!
Yay! We’re so glad you enjoyed it, Victoria! Thanks for sharing!
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!
Yay! We’re so glad you enjoyed it!
Leslie Adler says
Hi
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
Leslie
Brown sugar and olive oil?
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.
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
Jas says
Dont you have to wash quinoa beforehand?
You can, just be sure to dry thoroughly. We prefer using sprouted quinoa which doesn’t need to be washed.
Campbell says
Can’t wait to try this! Can I use some other type of oil besides coconut?
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!
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!
Whoop! So glad you both enjoy this recipe, Alex! Thanks for sharing!
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.
Whoop! Thanks for sharing, Stephen!
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!
We’re so glad to hear it, Desiree! Thanks for sharing!
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!
We’re so glad you enjoy it, Miya! Thanks so much for the lovely review!
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. ;-)
Wonderful – thanks, Suzan! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
julie says
Sounds great! You dont have to cook the quinoa first?
Nope!
Robin says
Can this be made without the oil?
Hi Robin, It probably won’t work, but if you give it a try, let us know!
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?
Thanks
I haven’t tried that, but it should work! Just replace with more notes?
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!
Thanks for sharing, Terry!
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!
Thanks for the sweet note and lovely review! xo
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.
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!
kiwi says
they taste amazing!!! ;)
Yay!
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!
Thanks for sharing!
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.
Great tip! Glad you enjoyed it!
Ron says
What size baking sheet for quinoa brittle?
Any standard one on the larger side will work. We used one that is around 10×16 inches.
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.
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.
Donna says
I make this often now for friends and of course my family loves it. Thank you!
Olga Carr says
Excellent! I didn’t have pecans so I used sliced almonds. Great treat when you need something sweet.
Susan Clark says
Made this today! Used my silicon baking sheet and it was just lovely. Kids loved it! Making more tomorrow!
Audrey says
Can I use honey instead of maple syrup?
Yes, that should work! Others have had success with it.
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!!!
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.
Definitely don’t use wax paper! It will stick every time. Parchment paper is best.
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.
Nancy says
Can I use wax paper in place of parchment paper ??
Lisa says
No you cannot….use parchment paper. Wax paper will stick as it has WAX on it. Wax melts when heated.
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!
Nancy says
What size baking sheet did you use ??
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!
Yay! Glad it was a hit, Naomi!
lauren says
Hi I am wondering how long it will last for I wanted to make it as a holiday gift ?
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!
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
Glad you loved it, Hanistak!
Abbie Richards says
I made this and it was sooooo good! Can’t wait to give it out as holiday gifts!
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.
Iryna says
I love it! Absolutely delicious. I can’t stop eating it!
Marisol Benal. says
Hi I cant get coconut sugar, any replacement?? Thank you.
Hi Marisol! You can replace it with organic cane sugar!
Marisol Benal. says
Thanks!!! I will try it.
Barbara says
Can we substitute pecans with say walnuts, or hazel nuts?? Thanks.
Also can we use red quinoa?
Yes and yes!
Carolyn says
Could you substitute black strap molasses for maple syrup?
Thanks!
Hi! We haven’t tried it but if you do, report back on how it goes!
Sarah says
I made this and love it! I also substituted pecans for pumpkin seeds because I have a friend with a nut allergy!
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.
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.
Shawna says
Maybe you spread it too thinly? I kept mine at about 1 cm thick and it spreads a lot during the baking.
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?
Hi! I am sorry to hear that it didn’t work for you! Did you let it completely cool?
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!!!
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!
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! :)
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)
You can reference the image. It should be quite thin. Maybe 1/8th inch.
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.
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!
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!
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.
Kristie says
Subbing peanut butter is a great idea! Will def try that next time i make it!
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!
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.
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!
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!
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!
liquid_mind says
Success! My co-workers loved it and asked for more :)
Thank you!
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!
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!
Silvia says
To make these nut-free, could the pecans simply be omitted?
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?
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
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.
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 :)
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.
Joyce says
Are you sprouting the quinoa first?
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 !!!
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!!
leslindividualism says
looks amazing and so easy, will absolutely try to do it :-)! Thanks a lot for all your amazing inspiration and creations!
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
Hi. Mine got stuck to the parchment paper. Could not peel it off or eat it. What did I do wrong ???
So odd! Did you change anything about the recipe? I’ve never had that issue!
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 ?
Hmm, I’m not sure! I haven’t heard of anyone else having this issue. So sorry it stuck!
Barbara says
Hi! Can’t wait to make this tonight! Did you roast the pecans?
Nope!
Susan says
I made this yesterday and it was delicious and addicting! I didn’t have any coconut sugar, so I just omitted it.
Sandra Pope Hays says
2ND times a charm….5 stars!
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!
Melanie says
Delicious and super easy!
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!
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.
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. ?
Bonnie says
Sooooo good. I really want to eat all of it, but I’ll save some for my family!
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!
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 :)
Sarah Zafir says
I don’t have any chia seeds . Will the recipe be ok without them?
I would sub more quinoa, or something else to compensate!
Maria says
I just made these. Delicious! Very gooooooood recipe! I will definitely make it again.
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.
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.
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!
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.
Suggestions:
– 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..
;-)
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!
Janice Marie Foote says
Wow I have to make this at some point! It looks and sounds absolutely delish!
soni says
Absolutely delicious! I wanted to eat the entire batch! Great recipe!
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!! :)
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.
Feliz says
I made those twice and they never got firm :(
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?
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!
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.
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!
Cherie Travelfoodfun says
Your pictures are making me hungry. I want some now!!
Lauren says
Hands down: easy, beautiful and damn delicious ??
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!
That’s wonderful! thanks for sharing, Darlene!
Bonnie says
I’m allergic to coconut sugar, what can I use instead.
Organic cane sugar.
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!
Yay! Thanks for sharing, Robin!
Eileen says
Allspice is a delicious addition, especially for holiday gifting. Delicious and enjoyed by all, even those suspicious of “healthy” snacks!
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!
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
Sophia says
This looks really delicious:)) I will try it to take with me to uni! Have a nice day, Sophia
Claire says
Would walnuts instead of pecans work?
Yes!
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!
It probably won’t work, but if you give it a try, let me know!
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!
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?
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!
Cori says
Thank you! Will let you know if I have any luck!
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 :)
That’s great! Thanks for sharing, Jan.
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
So great! Glad you liked it, Katie.
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 :)
Emily | Robust Recipes says
haha I meant refined sugar!
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!
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…
Hmm, I haven’t tried it with honey, so perhaps that was the issue? Mine was completely hard like brittle…
Clarisa Ponce de León says
I absolutely love this healthy take on brittle! Definitely trying it soon!
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!
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!!!
Yay!!!!
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.
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!
Glad you stuck with it! So happy you enjoyed it, Elizabeth!
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.
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?
I haven’t tried it myself, but yes, that should work! Let me know if you give it a try.
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!!!!
Yay! So glad you enjoyed it! xoxo
Kerri says
Do you think I could substitute uncooked millet for the white quinoa?
Actually, yeah that should work! Let me know if you give it a try!
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!
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!
Amelia says
Fab! This actually made me hungry.
Poshnessary says
Looks really good. Need to make those
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
Dalya says
This is brilliant!
Leslie says
I had all the ingredients to make this tonight, great recipe
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.
Lovely! Hope you enjoy my version, KJ.
Grace Grove says
What an intriguing idea, KJ! Thank you!
Blair says
Isn’t uncooked quinoa really hard to digest and therefore not good to eat?
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.
Thanks for sharing Natalie!
Katja says
So is it best if I grind or crack the quinoa in a mortar first?
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.
That should work!!
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!
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!
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.
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???
Jan Ramsey Brick says
Looks great and easy and I believe I have all the ingredients. :)
Christina says
Did you rinse the quinoa first? I’m looking forward to trying this!
I didn’t, but rinse and dry first if you’d like!
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!!
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!!
Ha! Thanks Leah! xoxo
Lesley says
I made this … it’s awesome… however … I think I will include sesame seeds as well next time ( adjust quinoa amount )
Brilliant idea , thank you ?
odessa | odessa darling says
Quinoa brittle?? I’m screaming. This is such a unique take on traditional brittle! It looks delicious :) Thanks for sharing!
Toshi Bakes says
These look like a great healthy snack and doesn’t seem to hard to make ~
Katrina @ Warm Vanilla Sugar says
This is such a neat take on brittle! Love it!
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.