Quinoa Granola Recipe

Toasting the Quinoa

Toasting the quinoa is a crucial step for that signature crunch and nutty flavor. First,  Rinse 1 cup of uncooked quinoa thoroughly in a fine mesh strainer to remove bitterness. Then, dry toast the quinoa in a large non-stick skillet over medium heat for 5–7 minutes, stirring constantly, until it starts popping and smells fragrant. Alternatively, you can spread rinsed quinoa on a lined baking sheet and toast in a preheated oven at 350°F (177°C) for 10–12 minutes, stirring once halfway through.

Toasted quinoa gives granola that crispy bite and keeps it from being chewy or mushy after baking.

Mixing the Ingredients

In a large mixing bowl, combine toasted quinoa, oats (if using), nuts, seeds, and any dry add-ins. In a small saucepan over low heat, melt coconut oil with maple syrup or honey, vanilla, cinnamon, and sea salt. Stir until well blended. Pour the wet mixture over the dry ingredients and mix thoroughly, ensuring everything is evenly coated. If using protein powder, add it here and mix well.

Baking the Granola

Preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper. Now, spread the granola mixture evenly onto the sheet in a thin layer. Bake for 25–30 minutes, stirring once halfway through to prevent burning. And, for extra clumps, press the mixture down lightly before baking and avoid over-stirring. Let the granola cool completely on the tray — it will continue to crisp as it cools.