Quinoa Granola

Rinse the quinoa well if it isn't pre-rinsed, and let it dry briefly before mixing it in — quinoa has a natural bitter coating that a quick rinse removes.

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.

Every ingredient here earns its place, but a few really shape the dish. The oats adds hearty texture and a subtle nuttiness. The quinoa adds protein and a light, fluffy texture. The raw almonds adds a subtle nutty flavor and helps bind or thicken. The maple syrup brings natural sweetness with a hint of caramel depth.