Quinoa Granola
Breakfast
Ingredients:
- 80 g (1 cup) oats
- 90 g (½ cup) quinoa, uncooked
- 130 g (1 cup) raw almonds, roughly chopped
- 60 ml (¼ cup) maple syrup
- 60 ml (¼ cup) apple sauce
- 1 tsp cinnamon powder
Equipments:
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Spatula
- Measuring cups and spoons
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Instructions:
- Preheat
Preheat oven to 160°C (325°F). Line a baking sheet with parchment paper. - Mix
In a large bowl, combine 80 g (1 cup) oats, 90 g (½ cup) uncooked quinoa, and 130 g (1 cup) roughly chopped raw almonds. - Add Wet Ingredients
Add 60 ml (¼ cup) maple syrup, 60 ml (¼ cup) apple sauce, and 1 tsp cinnamon powder. Stir until evenly coated. - Spread and Bake
Spread onto the prepared baking sheet in an even layer. Bake for 25–30 minutes, stirring once halfway through, until golden and crunchy. - Cool and Store
Allow to cool completely before storing in an airtight container for up to 2 weeks.
Notes:
The quinoa must be cooked and rinsed before using. Raw quinoa won’t crisp properly and has a bitter, earthy flavor. Rinse before cooking to remove the saponin coating.
Spread in a thin even layer — the thinner the layer, the crispier the granola.
Tips:
Don’t stir in the last 5–10 minutes of baking — this is when the clusters form and set.
Let the granola cool completely on the pan before breaking into clusters or transferring — it crisps up further as it cools.
Storage:
Store in an airtight container at room temperature for up to 2 weeks. Freeze for up to 2 months.
Swaps:
Rolled oats can be swapped for more quinoa or a mixture of seeds for a grain-free version. Maple syrup can be replaced with agave.
Quinoa Granola
Ingredients:
- 80 g (1 cup) oats
- 90 g (½ cup) quinoa, uncooked
- 130 g (1 cup) raw almonds, roughly chopped
- 60 ml (¼ cup) maple syrup
- 60 ml (¼ cup) apple sauce
- 1 tsp cinnamon powder
Features:
Instructions:
- Preheat
Preheat oven to 160°C (325°F). Line a baking sheet with parchment paper. - Mix
In a large bowl, combine 80 g (1 cup) oats, 90 g (½ cup) uncooked quinoa, and 130 g (1 cup) roughly chopped raw almonds. - Add Wet Ingredients
Add 60 ml (¼ cup) maple syrup, 60 ml (¼ cup) apple sauce, and 1 tsp cinnamon powder. Stir until evenly coated. - Spread and Bake
Spread onto the prepared baking sheet in an even layer. Bake for 25–30 minutes, stirring once halfway through, until golden and crunchy. - Cool and Store
Allow to cool completely before storing in an airtight container for up to 2 weeks.
