[Grain-Free] Quinoa Granola
Doesn’t this granola look like the stuff that you put in a bird feeder? Bird seed granola, that’s what I should have called it. Okay, I’m kidding. Please still be my friend, and eat my granola.
I think this granola is my new favorite. I know, every time I come up with a new granola recipe, it always ends up being my favorite. But for realz, this batch was gone within just a few days.
This granola is perfect for breakfast, or a little afternoon snack. It is very nutrient dense because it is full of super seeds. We have everything from quinoa, pumpkin seeds and flax seeds. It is naturally sweetened with honey, has a subtle coconut flavor, and is made extra crunchy from the almonds. And trust me, if you like crunchy, crispy things, you will LOVE this. I can never seem to get my oat granolas to be quite as crunchy as I’d like them to be, but this one is right on the money. The quinoa is uncooked before roasting, so that is where most of your crunch comes from.
It is filling, crunchy, nutty, sweet and so satisfying. I think my favorite way to enjoy it is to eat it like cereal with a little banana or raisins and almond milk. It was great during the summer months, and now it can easily transition into my fall breakfasts. Throw some chopped apple and raisins on there and you’re good to go!
Ingredients
- 1 1/2 cups uncooked quinoa
- 1 cup raw almonds
- 1 cup raw pumpkin seeds
- 1/2 cup flax seeds
- 2 tsp cinnamon
- 1/4 cup coconut oil, melted
- 1/3 cup honey
- small pinch of salt
Instructions
- Preheat your oven to 350 degrees.
- Using a fine mesh strainer, rinse your quinoa very well with cold water. Let it drain for a few minutes so it is not too wet.
- In a large mixing bowl, add the quinoa, pumpkin seeds, almonds, flax and cinnamon and stir to combine.
- Pour the honey and coconut oil over the mixture and stir until evenly combined and well coated.
- On a large, lined baking sheet, spread the granola mixture out into an even layer.
- Bake for 25-30 minutes, it is done when the granola is slightly brown all over.
- Remove from the oven and let it cool for at least 10-15 minutes before stirring it. This will give it time to harden a bit.
- Once cooled, gently break up the layer of granola with your hands or a wooden spoon. I like to leave it in chunks, but break it up to your desired consistency.
Notes
Adapted from Gimme Some Oven