Quinoa Granola

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
2. Mix the Dry Ingredients: In a large bowl, combine the oats, uncooked quinoa, and chopped almonds.
3. Combine the Wet Ingredients: In a separate bowl, whisk together the maple syrup, applesauce, and cinnamon powder until well combined.
4. Combine Everything: Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
5. Bake: Spread the mixture evenly on the prepared baking sheet. Bake for 20-25 minutes, stirring once halfway through, until golden and crispy.
6. Cool and Store: Once baked, remove the granola from the oven and allow it to cool completely. It will crisp up as it cools. Store in an airtight container for up to a week.
7. Serve: Enjoy your Quinoa Granola as a breakfast topping for yogurt or smoothie bowls, or eat it as a snack!

Tips:

• Feel free to add other nuts or seeds like pumpkin seeds or sunflower seeds.
• For a sweeter granola, add a little more maple syrup.

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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.