Quinoa almond crunch granola

Quinoa almond crunch granola. Photo: Marisa Westbrook
Quinoa almond crunch granola, served with yogurt and fruit. Photo: Marisa Westbrook

This quinoa almond crunch granola is perfect over a bowl of yogurt, a thick smoothie, or served sprinkled over sliced strawberries, nectarines or plums. With the warming flavors of cinnamon, vanilla and maple syrup, it is going to be your new favorite cereal to sprinkle over everything in fact.

There is a wonderful crunch that comes with roasting quinoa as part of granola. Testing this recipe was the second time I’ve tried making granola with other added grains alongside old-fashioned oats, and now I’m excited to continue experimenting. There’s no cooking needed for the oats or the quinoa — this recipe is just your basic stir and dump granola.

I enjoy the crunch from larger pieces of nuts, so I chopped up some roasted almonds and pressed them into the granola after baking. Feel free to toss in your favorite dried fruit or seed for an easy way to change up this recipe!

For more seasonal meal ideas and grocery shopping inspiration, check out my May Seasonal Produce List on Uproot Kitchen.


Recipe: Quinoa Almond Crunch Granola
Makes 5 cups

3 cups old-fashioned oats
1 cup dry quinoa
1 tablespoon ground cinnamon
2 teaspoons vanilla extract
1/2 teaspoon salt
1/3 cup melted coconut oil (or other cooking oil)
1/3 cup maple syrup
1 cup roasted salted almonds, chopped

Preheat the oven to 300 degrees.

In a bowl, combine oats, quinoa, cinnamon, vanilla and salt. Add in the melted coconut oil and maple syrup and mix thoroughly.

Spread the granola out on a parchment- or Silpat-lined baking sheet, and bake for 28 to 30 minutes without stirring.

In the meantime, chop almonds into pieces.

Remove the granola from the oven and press the chopped almonds into the top of the hot granola. Let granola cool to room temperature before enjoying.

To store: seal the granola in an airtight container and store for 3 weeks at room temperature, or up to 3 months in the freezer.

This recipe originally appeared on the blog Uproot Kitchen, written by Marisa Westbrook. Westbrook is a public health professional, recipe developer and food photographer. Visit her website Uproot Kitchen for simple and healthy recipes made with whole ingredients, kitchen DIY ideas, and urban gardening posts, and connect with her on InstagramFacebook, and Twitter.

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