Crunchy Quinoa Granola
User Reviews
5
-
Prep Time
10 mins
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Total Time
50 mins
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Cuisine
Vegetarian, gluten-free
Crunchy Quinoa Granola
Description
This Crunchy Quinoa Granola recipe blends rinsed quinoa, rolled oats, chopped almonds, pepitas, shaved coconut, brown sugar, cinnamon, and salt. Wet ingredients include applesauce, honey, melted coconut oil, and vanilla extract, all combined and spread on a baking sheet before baking at a moderate temperature until golden and crispy, with occasional stirring.
The baking process toasts the nuts and grains, developing a crunchy texture complemented by the chewy sweetness of dried cranberries and raisins folded in after cooling. The result is a hearty granola offering nutty flavors, slight sweetness, and varied textures from crunchy to chewy.
It can be served as a cereal with milk or a topping for yogurt. The recipe notes mention gluten-free modifications by using gluten-free oats and a vegan option replacing honey with agave syrup. Store in an airtight container to maintain freshness.
Ingredients
- 3/4 cup quinoa
- 2 1/2 cups rolled oats
- 1 cup almonds chopped
- 1/2 cup Pepitas
- 1/2 cup coconut shaved
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup applesauce natural
- 2 tablespoons honey
- 1 tablespoon coconut oil melted
- 1/2 teaspoon vanilla extract
- 1/4 cup dried cranberries
- 1/4 cup raisins
Instructions
- 1. Preheat the oven to 300 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- 2. Rinse the quinoa under cold water and drain well. In a large bowl, combine quinoa, oats, almonds, pepitas, shaved coconut, brown sugar, cinnamon, and salt.
- 3. In a small bowl, whisk together applesauce, honey, coconut oil, and vanilla extract. Pour the wet ingredients over the dry ingredients and stir until combined. Pour the granola onto the prepared baking sheet. Spread into an even layer. Bake for 30-40 minutes, or until granola is golden brown, stirring every 10 minutes or so.
- 4. Stir in the dried cranberries and raisins. Let granola cool completely. Store in an air-tight container for up to one month.
- Note-to make the granola gluten-free, use gluten-free oats. To make the granola vegan, use agave instead of honey.
User Reviews
Overall Rating
5
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