Quinoa Granola (8.5g Protein, 5g Fiber, Gluten-Free)

This Quinoa Granola is a healthy, gluten-free, small-batch breakfast ready in under 20 minutes and packed with 8.5g of protein and 5g of fiber.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Quinoa Granola

This Quinoa Granola is a healthy, gluten-free, small-batch breakfast ready in under 20 minutes and packed with 8.5g of protein and 5g of fiber.

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Course: Breakfast

Cuisine: American

Servings: 3 servings (1/2 cup)

Calories: 356.2 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 cup Cooked Quinoa - (note 1)
• ▢ ½ cup Oats
• ▢ ½ teaspoon Cinnamon
• ▢ 3 tablespoons Maple Syrup
• ▢ 1 tablespoon Light Olive Oil
• ▢ ½ teaspoon Vanilla Extract

Add-ins – optional

• ▢ 2 tablespoons Pumpkin Seeds
• ▢ 2 tablespoons Almonds - chopped
• ▢ 2 tablespoons Mini Chocolate Chips

Instructions

• Preheat the oven to 375°F (190°C). Prepare a large baking sheet, don't line it with parchment paper or it will trap moisture from the quinoa and won't roast/crisp as well.
• In a mixing bowl, stir quinoa, oats, and cinnamon until evenly combined.
• Add the maple syrup, vanilla extract, and oil. Stir to evenly coat all the ingredients.
• Pour the ingredients in a single layer all over the pan. If it overlaps, it takes longer to crisp, so the better you spread the batch, the faster it bakes. That's why I recommend a large baking sheet, even if your batch is small.
• Bake the granola for 12 minutes at 375°F (190°C), then stir and keep baking 8-11 minutes until golden brown and crispy. Watch out closely as it can burn quickly from that point.
• Cool down on the baking sheet at room temperature to let it crisp.
• When cooled, transfer to a glass jar, add any add-ins, close the jar, and shake to evenly combine.

Notes

Note 1: Rinse the quinoa for 10 minutes to remove any saponins. 

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Nutrition

Serving: 1serving (1/2 cup) | Calories: 356.2kcal | Carbohydrates: 43.4g | Protein: 8.5g | Fat: 17.1g | Saturated Fat: 3.9g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 8.3g | Trans Fat: 0.01g | Cholesterol: 0.6mg | Sodium: 8.6mg | Potassium: 361.2mg | Fiber: 5.3g | Sugar: 16.7g | Vitamin A: 10.1IU | Vitamin B12: 0.02µg | Vitamin C: 0.1mg | Calcium: 69.9mg | Iron: 3mg | Magnesium: 137.4mg | Phosphorus: 289.3mg | Zinc: 2.3mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Cooked Quinoa – This forms the protein-rich base of the granola, providing a unique texture and a boost of nutrients. You can’t swap this ingredient unless you want to make another of my granola recipes.
• Oats – These contribute to the classic granola texture and add more fiber to your breakfast. I use old-fashioned rolled oats, but this should work fine with jumbo oats as well.
• Cinnamon – This spice provides a warm, comforting flavor that pairs well with the other ingredients.
• Maple Syrup – This natural sweetener binds the granola together and adds a touch of sweetness. You can use any liquid sweetener you want, like agave syrup, date syrup, or coconut nectar.
• Light Olive Oil – This helps crisp up the granola and ensures an even roast. Other low-flavor oils should work fine, as long as their smoke point is above the oven temperature.
• Vanilla Extract – This enhances the overall flavor profile of the granola with its aromatic notes.
• Pumpkin Seeds – These are an optional addition that provides a nice crunch and earthy flavor.
• Almonds – These optional chopped nuts add a nice crunch and healthy fats.
• Mini Chocolate Chips – These optional add-ins create little pockets of melted chocolate for extra sweetness and flavor.

How to Make Quinoa Granola

This granola is super simple to whip up.

Pour the rinsed quinoa in a bowl and add the other dry ingredients.

Stir the dry ingredients and add the liquid ones and stir to combine.

Pour the granola base on a baking sheet and spread it all around it.

Roast the mixture for 20 minutes at 375°F (190°C) while stirring about halfway.

Carine’s Tips

Let me share a few more tips for a perfect quinoa granola.

• Rinse Quinoa Well – Make sure you thoroughly rinse your quinoa for at least 10 minutes before cooking. This removes saponins, which can give quinoa a bitter taste.
• Thin Layer is Key – When spreading the granola on the baking sheet, ensure it’s in a very thin, even layer. If the mixture overlaps too much, it traps moisture, and the quinoa won’t get as crispy.
• Stir for Evenness – After the initial 12 minutes of baking, be sure to stir the granola thoroughly. This helps it roast evenly and prevents burning on one side.
• Add Nuts Later – To prevent nuts and seeds from burning, add them to the granola after it has roasted and cooled. If you want to toast them, do it separately at a lower temperature (around 325°F/160°C) for about 10 minutes.
• Watch Closely – Granola can go from perfectly golden to burnt very quickly, especially in the last few minutes of baking. Keep a close eye on it after the first stir.
• Cool Completely – Let the granola cool down completely on the baking sheet at room temperature. This is crucial for it to become truly crisp.

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