This yummy Quinoa Granola is a great way to enjoy the recipe, oat-free AND nut-free! The quinoa gives the recipe crunch, while the seeds and raisins add nutrition and texture.
One of my primary goals with this recipe, aside from making quinoa the base, was to keep both the sweetener and the fat at a minimum without sacrificing the taste.
Lucky for me, I accomplished this in a relatively short period of time, compared to the way some other recipes go.
Everyone in the house enjoys this recipe, though the girls balked a bit at pairing it with milk.
I'm guessing that's because the texture gets a bit soggy that way.
Hands or yogurt were the preferred vehicles!
After rinsing and draining the quinoa, let it sit and air-dry for just a bit to remove any excess water.
Feel free to use different seeds, nuts, or dried fruit in place of any of the ones used, if you prefer.
Maple Cinnamon Quinoa Granola (Vegan, Nut-Free)
- ¾ c. quinoa rinsed, drained, and air-dried a bit
- ¼ c. raw pumpkin seeds
- ¼ c. unsweetened grated coconut
- 2 T. raw sunflower seeds
- ¼ t. sea salt
- ¾ t. cinnamon
- 2 ½ T. maple syrup
- 1 T. olive oil
- ⅓ c. raisins optional
- Preheat the oven to 350 degrees.
- In a medium bowl, mix the oil, syrup, salt, and cinnamon until well combined.
- Stir in the remaining ingredients MINUS the raisins until everything is coated well.
- Pour the mix onto a parchment paper-lined baking sheet, spreading it out into a thin layer.
- Bake 25 minutes, stirring once about halfway through.
- Sprinkle the raisins atop the granola and let it all cool on the baking sheet for another 15 minutes.
Adapted from this recipe