This crunchy granola is made with quinoa, almonds, and coconut for a tasty snack that is perfect sprinkled onto a bowl of yogurt or enjoyed by the handful! These crunchy granola clusters will have you coming back for more.

Why I Love This Granola

I love crunchy granola with lots of clusters and this recipe delivers just that! It has enough sweetness to feel like a treat, but it also contains ingredients with protein and fiber to help stabilize blood sugar and give you sustained energy.

If you’re curious about quinoa, it is technically a seed, but it’s often used as a grain. Check out my post all about quinoa if you want to learn more! In this recipe, we use raw quinoa and when it’s toasted, it gets deliciously crispy! The crunchy almonds and toasted coconut give this recipe such a wonderful texture. And the maple syrup and olive oil help create tasty clusters.

Ingredients & Substitutions

  • Sweetener– I used maple syrup but you can use honey or agave if you prefer. Keep in mind that honey is not considered vegan.
  • Oil– I used olive oil but you could also use coconut oil or avocado oil.
  • Almonds– I used raw whole almonds and roughly chopped them with a knife. You could use almond slices or slivers if you prefer.
  • Coconut– I used large unsweetened coconut flakes. This is different than sweetened shredded coconut. You can find Bob’s Red Mill Coconut Flakes on Amazon or similar coconut flakes at Trader Joe’s.
  • Oats– Be sure to use whole grain rolled oats, not instant oats or steel-cut oats. The oats are uncooked.
  • Quinoa– Make sure to rinse your quinoa before adding it to the granola. The quinoa does not need to be cooked.
  • Pepitas– Pepitas are pumpkin seeds that don’t require shelling. If you can’t find them, feel free to leave them out or substitute sunflower seeds instead.

How to Make Quinoa Granola

How to Use Granola

I love adding granola to my yogurt and smoothie bowls. I can’t resist the crunch! But this quinoa granola is also tasty to eat by the handful. You can sprinkle granola onto pancakes or use it to top a bowl of chia pudding. Or if you want a less sweet treat, add in a few handfuls of roasted nuts like cashews, walnuts, and peanuts and turn it into trail mix!

How to Store Granola

Keep this granola in an airtight container or a zipper top bag to keep it fresh and crunchy. This granola will last at least a week. After that, it may start to get a bit soft.

Frequently Asked Questions

  • Do I need to cook the quinoa first? Nope! You do not need to cook the quinoa before adding it to the granola, but be sure to rinse it first. Quinoa has an outer coating that tastes bitter and should be rinsed before eating.
  • Is quinoa gluten-free? Yes! Since quinoa is technically a seed, not a grain, it’s naturally gluten-free.
  • Is this granola vegan? Yep! This granola is naturally vegan. Keep in mind that honey is not considered vegan, so if you substitute honey for the maple syrup, this recipe would no longer be considered vegan.
  • How do I prevent my granola from burning? Be sure to press the granola into an even layer, and stir frequently. It’s also a good idea to use an oven thermometer to be sure your oven isn’t running hot. This granola needs to bake at a low temperature to toast the granola without burning it.
  • How do I create more clumps? Let the granola cool completely before stirring it. This will help create larger clusters. Keep in mind that it will be soft when it first comes out of the oven but it will harden as it cools.

More Granola Recipes

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quinoa granola

Quinoa Granola

  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 cups 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan

Description

This crunchy granola is made with quinoa, almonds, and coconut for a tasty snack that is perfect sprinkled onto a bowl of yogurt or enjoyed by the handful! These crunchy granola clusters will have you coming back for more.


Ingredients

Units Scale
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 2 tablespoons olive oil
  • 1 cup chopped almonds
  • 1 cup unsweetened coconut flakes
  • 1/2 cup rolled oats
  • 1/2 cup uncooked quinoa, rinsed
  • 1/4 cup pepitas
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 325 degrees.
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. In a large bowl, combine the maple syrup, olive oil, and vanilla.
  4. Stir in the almonds, coconut flakes, oats, quinoa, pepitas, and salt.
  5. Stir until everything is evenly coated. Spread onto the prepared baking sheet in a thin, even layer.
  6. Bake for 10 minutes then stir and continue to bake for 10 minutes.
  7. Remove from the oven and let cool.

Keywords: quinoa granola