Quinoa, an ancient whole grain, is so light and fluffy, but it’s actually what makes this granola extra crunchy! It is very versatile and it cooks so fast! I really like adding it to soups and salads.
Crunchy Quinoa Granola
Makes 5 cups
3 cups rolled oats
1 cup pecans
1/3 cup pumpkin seeds
1/3 cup ground flax seeds
1/3 cup quinoa, pre-rinsed
1/3 cup poppy seed
1 tsp coarse grain salt
1/3 cup unsweetened flaked coconut
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp ginger (I used freshly grated)
1/3 cup dark brown sugar
1/3 cup canola oil
1/3 cup 100% pure maple syrup
1 Tbsp molasses
1 tsp vanilla extract
Heat oven to 300 degrees F. Line a rimmed baking sheet with parchment paper and coat with cooking spray. Mix oats, quinoa, nuts, seeds, salt, and spices.
In a pan over low heat combine oil, brown sugar, maple syrup, and molasses until sugar dissolves and the mixture is warmed. Remove from heat and add vanilla.
Pour warm mixture over oats and mix until combined. Pour entire mixture onto baking sheet, spread evenly and pat down until flat. Bake for 45 minutes or until golden brown. Remove from oven and let granola cool completely. Break up into pieces and store in airtight containers.
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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