Back
Crunchy Quinoa Granola
5 from 15 votes

Crunchy Quinoa Granola

Crunchy Quinoa Granola combines quinoa with oats, almonds, pepitas, and shaved coconut, baked until golden and crisp. Mixed with applesauce, honey, and coconut oil, the granola gains moisture and subtle sweetness before baking. Dried cranberries and raisins are stirred in after baking to add chewy bursts. This granola offers a mix of textures and wholesome ingredients, suitable for breakfast or snacking.

Prep Time
10 mins
Total Time
50 mins
Course: Breakfast, Snacks
Cuisine: Vegetarian, gluten-free

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

    Cup of Yum
  1. 1. Preheat the oven to 300 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
  2. 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. 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. 4. Stir in the dried cranberries and raisins. Let granola cool completely. Store in an air-tight container for up to one month.
  5. Note-to make the granola gluten-free, use gluten-free oats. To make the granola vegan, use agave instead of honey.