Quinoa Granola

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5 from 1 vote

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/quinoa-granola/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: servings (1/2 cup)

Calories: 356.2kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Nutrition