Best 8 Quinoa Granola Recipes

QUINOA GRANOLA

Steps:

• In a 3- or 4-qt. slow cooker, combine honey, oil and cinnamon. Gradually stir in oats and quinoa until well blended. Cook, covered, on high 1 to 1-1/2 hours, stirring well every 20 minutes., Stir in coconut, dried fruit and pecans. Spread evenly on waxed paper or baking sheets; cool completely. Store in airtight containers.

QUINOA-MAPLE GRANOLA BARS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Combine oats, oat bran, coconut, pumpkin seeds, sunflower seeds, flax seeds, quinoa flakes, cinnamon, nutmeg, ginger, and cloves in a large bowl.
• Combine maple syrup, honey, sun butter, molasses, grapeseed oil, prune baby food, and vanilla extract in a saucepan over low heat. Cook and stir until combined, 1 to 3 minutes. Pour into the bowl with the dry ingredients and stir until granola is moistened.
• Press granola into a nonstick rimmed baking sheet.
• Bake in the preheated oven until set, about 30 minutes.
• Combine chocolate chips, raisins, cranberries, and cherries in a bowl. Press mixture evenly into the granola base in the baking sheet.
• Bake in the hot oven until firm, about 10 minutes more.
• Remove from oven and let cool. Place in the refrigerator until hardened, 1 to 2 hours. Cut into 1/2-cup-sized granola bars.

TOASTED QUINOA GRANOLA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Rinse and thoroughly drain the quinoa. In a large bowl, stir together the maple syrup, olive oil, and cinnamon; mix in the quinoa and flax seed until the grains are thoroughly coated. Spread the mixture out as thinly as possible on the prepared baking sheet.
• Toast the granola in the preheated oven until lightly golden brown, about 15 minutes, stirring every 5 minutes. Let cool completely before storing in an air-tight container.

GRANOLA WITH POPPED QUINOA

Steps:

• Place quinoa in a wide skillet and heat over medium heat. Stir or shake the pan and toast until the quinoa begins to pop and smell like popcorn, 5 to 7 minutes. As soon as the quinoa is popping, pour into a very large bowl and allow to cool.
• Heat oven to 300 degrees. Line 2 sheet pans with parchment. Add all of the remaining dry ingredients to the bowl with the quinoa and toss together.
• In a saucepan, combine the oils, agave syrup and vanilla. Warm over low heat, stirring, just until the mixture is fluid. You can also heat in a microwave at 50 percent power for 30 to 60 seconds. Do not let it come to a simmer. Remove from the heat, stir to blend, and stir into the dry ingredients. Mix until evenly coated.
• Divide the granola mixture between the two sheet pans and spread evenly to cover the parchment in a thin layer. Bake, without stirring, for 30 to 35 minutes or until golden, rotating the baking pans front to back and top to bottom halfway through. Remove from the heat and allow to cool before storing. Break it up into clumps if you'd like. Store in well-sealed jars, bags or containers.

QUINOA GRANOLA BARS

Steps:

• Preheat oven to 250 degrees.
• In a medium bowl, combine the ingredients, except cinnamon, in the order listed and mix well.
• Place mixture in a 8 or 9 inch greased baking pan and press flat using the back of a fork or slightly moistened finger tips.
• Sprinkle the top with cinnamon.
• Bake 45 minutes.
• Remove pan from oven and cut into bars.
• Return pan to oven for 10 minutes until bars become crisp.
• Remove from oven and let cool on a wire rack.
• Notes: Recipe can be tripled using a jelly roll pan (11X17). Bars freeze well. Granulated maple sugar is 100% maple syrup that has been cooked at a higher temperature. I have subbed with brown sugar in a pinch.

APPLE OAT-QUINOA GRANOLA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil.
• Spread diced apples on baking sheet. Sprinkle 2 teaspoons cinnamon and 1 teaspoon nutmeg on top.
• Bake apples in the preheated oven, stirring at 10-minute intervals, until tender but not over-crisp, about 40 minutes total.
• Mix honey, applesauce, coconut oil, 1 tablespoon cinnamon, 1 teaspoon nutmeg, ginger, and cloves together in a large bowl. Stir in quinoa. Let sit, about 5 minutes.
• Stir oats, almond, and coconut into the honey mixture. Spread evenly over baked apple pieces.
• Bake in the preheated oven, stirring at 10-minute-intervals, until granola is golden brown and crispy, about 40 minutes. Cool completely before storing, 30 minutes to 1 hour.

HONEY ALMOND QUINOA GRANOLA

Steps:

• Preheat oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
• To a small pan over low heat, add the honey, coconut oil, cinnamon, and salt (if using). Heat, stirring occasionally, until melted and thoroughly combined. Remove from heat. Stir in the vanilla. Set aside.
• In a large bowl, stir together the oats, quinoa, almonds, and coconut.
• Pour the wet ingredients over the oat mixture and stir until well-combined. In a small bowl, beat the egg white until frothy. Add to the granola and stir until very well combined.
• Pour the granola into the baking sheet and bake until golden brown and fragrant, 35-45 minutes, opening the oven to stir the granola about 20 minutes into the cooking process.
• Remove from oven and let cool completely. Break into bite-size chunks. Mix in dried fruit, if using.
• Stores well in an airtight container at room temperature for several days.

QUINOA GRANOLA

Steps:

• Preheat oven to 325 degrees. Combine oats, quinoa, sunflower seeds, cinnamon, and 1/4 teaspoon salt in a large bowl. Heat honey, sugar, and oil in a small saucepan over medium, stirring, just until sugar is dissolved (do not let boil). Pour over oat mixture, stirring until evenly coated. Transfer to a parchment-lined rimmed baking sheet; spread into a thin layer.
• Bake, stirring once halfway through, until dry, golden, and nutty, 25 to 30 minutes. Let cool completely on baking sheet (granola will clump and become crisp as it cools). Break into bite-size pieces. Granola can be stored in an airtight container up to 2 weeks.