Granola. My twin toddlers LOVE it for breakfast - in a bowl with a spoon. I LOVE it topped on my healthy ice cream, in my yogurt, in a bowl with almond milk...I could go on and on. I've been making this recipe for a while now and it's versatile and super healthy. Packed with calcium, protein, healthy fat, AND nutrients, this granola is oil-free, nut-free optional, and gluten-free optional.
Quinoa makes an appearance in this dish and adds an addictive crunch that makes you wonder...what is that?? Did you know that you can toast quinoa in the oven and it creates a crispy kernel lending a completely different look, taste, and texture? Scroll past the granola recipe and you'll find the directions for how to make this "crunchy snack" (as my littles call it) which can be sprinkled atop soups and stews, tossed in salads, or as a replacement for breadcrumbs.
This is a 2-step recipe with making and using the quinoa, so allow yourself a little extra time. Or just do what I do - make a batch of quinoa and store in the fridge for later use! I take 1 cup of quinoa and cook on the stove top according to the package directions. 1 cup dry will yield approximately 3-4 cups cooked, so you have plenty to use for granola, toasted as a crunchy snack, as a side dish salad, in a sweetened muffin, etc.
Inspired by this recipe:
Quinoa Oat Granola
Dry Ingredients
2 cups old fashioned oats (can use gluten-free oats)
1 cup quinoa, cooked
2 Tbsp hemp hearts or shredded coconut, unsweetened
2 Tbsp sesame seeds
1 cup dried fruit (I've used raisins, dried figs, cranberries)
Wet Ingredients
3/4 cup unsweetened applesauce or 1 1/2 ripe bananas, mashed
3 Tbsp maple syrup
1-2 Tbsp nut butter (peanut, almond), optional
1 tsp vanilla extract
Directions
Prepare quinoa. For granola recipe, you'll need 1/4 cup dry. But if you'd like extra for toasting and later use, I would suggest using 1 cup dry. Follow package instructions and allow to cool.
Preheat oven to 350 degrees and prepare a rimmed baking sheet with cooking spray, parchment paper, or a silpat.
In a small saucepan, add wet ingredients (applesauce/bananas, maple syrup, nut butter) and simmer on low for 10 minutes or until combined and reduced. Take off the heat and stir in vanilla. Allow to cool.
Add dry ingredients (oats, cereal, hearts/coconut, sesame seeds, fruit) to a large bowl and stir to combine.
Add cooled quinoa and wet ingredients to dry ingredients and stir to combine. Mixture should be lightly coated.
Spread mixture on baking sheet in an even layer and bake for a total of 40-45 minutes. Remove from oven every 10-15 minutes to toss mixture with a spoon or spatula. Granola is done when fragrant and golden brown.
Yield: Approximately 3 1/2 - 4 cups
Store granola in an airtight container (I use a large mason jar) on the counter for up to a week
Toasted Quinoa
1 cup dry quinoa
Preheat oven to 350 degrees and prepare a rimmed baking sheet with cooking spray, parchment paper, or a silpat.
Prepare quinoa according to package instructions. Allow to cool.
Once cool, spread half the yield of cooked quinoa on the baking sheet. Bake for a total of 40-45 minutes. Remove from oven every 10-15 minutes to toss mixture with a spoon or spatula. Quinoa is done when crisp and golden brown.
Store toasted quinoa in an airtight container (I use a small mason jar) on the counter for up to a week.
Store the remaining cooked quinoa in a sealed container in the fridge for up to a week.
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| Quinoa and wet ingredients cooked and cooled; dry ingredients combined |
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| All ingredients combined and ready for the baking sheet |
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| Baked yummy goodness! |
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| Cooked quinoa ready to be toasted |
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| Golden brown, crispy quinoa! |
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