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This quinoa granola is perfect for sprinkling over yogurt, serving with milk, or snacking on its own. The best part is you can customize it however you like!
save this recipe!You probably have a favorite granola. Maybe it’s store-bought; maybe it’s homemade. Like many things, homemade granola is cheaper and better than the store-bought version.
This quinoa granola is a perfect example because it comes together in no time and packs in extra fiber, texture, and flavor from the quinoa. Obviously, any recipe that is both delicious AND saves you money is an exciting recipe in my book.
grab these ingredients
This granola is pretty simple to make. It has some grains, some sweetness, and some crunch! Jump to the recipe card for exact measurements – this is just an overview!
- Quinoa: While fiber-filled quinoa is typically cooked to soften it, baking it gives it a totally new texture! The result is crunchy and exciting! Feel free to use any color.
- Rolled Oats: Rolled oats are a must (no, steel cut will not work). Rolled oats have been pressed and rolled, allowing them to soften as they bake.
- Nuts: I use a mix of chopped nuts, such as almonds, pecans, and walnuts, but you can use whatever type of nut you prefer.
- Maple Syrup: Maple syrup is one of my favorite sweeteners. It is naturally occurring but has a wonderfully warm and unique flavor that adds sweetness and flavor to the granola. Honey or agave will work, too.
- Black Strap Molasses: Molasses is another sweetener that also adds a slightly nutty and smoky flavor.
- Oil: Any neutral oil, like coconut, olive, or vegetable oil, will work.
- Spices and Add-Ins: Cinnamon and vanilla are musts, but you could also add dried fruit or chocolate chips.
granola vs. muesli
In case you’re confused by all the store labels, here are the quick differences between these two oat-based snacks.
- Granola: Baked rolled oats that originated in New York.
- Muesli: Unbaked rolled oats (with a higher protein content and less sugar than granola) originated in Switzerland around the same time as granola. Like granola, muesli was intended to provide high-calorie nutrition to hospitalized patients.
here’s how to make it
Granola may be expensive in the store and seem labor-intensive, but I promise it is super easy to make! So preheat your oven and let’s get cooking. (Jump to the recipe for the full printable recipe.)
Step 1: Mix the Dry Ingredients
In a large bowl, combine quinoa, oats, nuts, cinnamon, and salt.
Step 2: Add the Wet Ingredients
Stir in maple syrup, molasses, oil, and vanilla.
Step 3: Bake
Spread the mixture out onto a parchment-lined baking sheet and bake for 20 minutes.
Step 4: Cool
Allow quinoa granola to cool on the pan fully before breaking into pieces. It will harden as it cools.
Step 5: Add the Extras
Once cool, break into bite-sized pieces, then stir in dried fruit (or chocolate chips).
Granola Variations
As I mentioned, this granola can be totally customized. Here are just a few ideas that I love!
In The Tropics: For this mix, try using macadamia nuts, dried pineapple, and shredded coconut for add-ins.
Christmas Spirit: For a festive take on the granola, add chopped dates for the dried fruit and stick to just pecans for the nuts. You could also add 1 Tbsp of pumpkin pie spice (like we do in this pumpkin granola).
Chocolate Chip Cookie: This is probably my favorite type of granola (the chocolate kind). For this one, use walnuts for the nuts and swap out dried fruit for chocolate chips. Yum!
How To Make Quinoa Granola
Ingredients
- 1 cup quinoa, uncooked, 140 g
- 1 cup rolled oats, old fashioned oats, 100 g
- 1 cup chopped nuts, like almonds, pecans, walnuts, 100 g
- 1 Tbsp cinnamon
- ½ tsp salt
- ¼ cup maple syrup, 60 mL
- ¼ cup black strap molasses, 60 mL
- ¼ cup neutral oil, like coconut, olive, or vegetable, 60 mL
- 1 tsp vanilla, 5 mL
- 1 cup dried fruit and/or chocolate chips, like raisins, cherries, dates
Instructions
- Prep: Preheat oven to 300°F (150°C).
- Mix Dries: In a large bowl combine quinoa, oats, nuts, cinnamon, and salt.
- Add Wets: Stir in maple syrup, molasses, oil, and vanilla.
- Bake: Spread mixture out onto a parchment-lined baking sheet and bake at for 20 minutes. Turn pan 180° then continue baking for another 20 minutes, or until crisp and golden brown.
- Cool: Allow quinoa granola to cool on pan fully before breaking into pieces. It will harden as it cools.
- Add Fruit: Once cool, break into bit-sized piece then stir in dried fruit.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I love quinoa in granola! This looks fantastic! Thanks for sharing!
Thanks, Justine! 🙂
Also I have to say your blog name is perfect. My last name is Bond so I searched high and low for a good Bond-esque domain. Clearly I didn’t have much success!
So the quinoa should not be cooked? And does not need rinsing before baking?
In this recipe you do not 🙂
Can this granola be frozen?
Yes!
This is now my FAVORITE granola! I adore molasses and that flavor is what makes this recipe extra special for me. I used coconut oil and dried cranberries in my first batch, and can’t wait to try other fruits next time. I am so happy to have found this recipe!!
Thrilled you loved it, thanks for the review!!
I can’t wait to try this. I actually make a sourdough discard oat and honey and dried fruit and nuts granola and I am going to add quinoa.. I was going to make granola this week and this is going to find its way in! Sometimes I replace the honey with maple syrup and this time I think I’m going to include molasses!
That sounds delicious! Enjoy!!