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Quinoa granola recipe

Quinoa granola recipe

  • Recipes
  • Dish type
  • Breakfast
  • Granola

A mixture of spiced apples, quinoa, oats, coconut and almonds are baked to create this unique, low fat and high fibre granola. It has no refined sugars - it is sweetened with honey and apples.

2 people made this

IngredientsServes: 20

  • Spiced apples
  • 3 apples, cored and diced
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • Granola
  • 80ml honey
  • 60ml apple sauce
  • 60ml coconut oil
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 170g quinoa
  • 160g oats
  • 70g ground almonds
  • 35g coconut flakes

MethodPrep:20min ›Cook:1hr20min ›Extra time:1hr cooling › Ready in:2hr40min

  1. Preheat oven to 150 C / Gas 2. Line a baking tray with foil.
  2. Spread diced apples on baking tray. Sprinkle 2 teaspoons cinnamon and 1 teaspoon nutmeg on top.
  3. Bake apples in the preheated oven, stirring at 10-minute intervals, until tender but not over-crisp, about 40 minutes in total.
  4. Mix honey, applesauce, coconut oil, 1 tablespoon cinnamon, 1 teaspoon nutmeg, ginger and cloves together in a large bowl. Stir in quinoa. Let sit, for about 5 minutes.
  5. Stir oats, ground almonds and coconut into the honey mixture. Spread evenly over baked apple pieces.
  6. Bake in the preheated oven, stirring at 10-minute-intervals, until granola is golden brown and crispy, about 40 minutes. Cool completely, about 30 minutes to 1 hour, before transferring to a lidded container for storage.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

by Paual

This granola is good and crunchy. Because I can't have coconut oil, I used avocado oil instead, which probably gave less flavor than the original recipe, but was still good. I also ended up adding some dried cranberries for a little tang. I think I might peel the apples next time even though it would reduce the amount of fiber.-19 Oct 2016

Quinoa Granola

My father is the king of granola. He makes the most fantastic toasty, crunchy granola and makes huge batches every few weeks because we are all kind of obsessed with it. Even though I live 6,000 miles away from my parents I still get to enjoy the granola because my parents bring me big bags of it when they come and I ration it out until their next trip. This stuff is amazing and addictive!

However, every year we have to go without the crunchy good stuff when Pesach comes around, well, not anymore! Here is a simple recipe for quinoa granola, and while it's quite different than the oat packed clusters that we enjoy the rest of year, it's a great Pesach option when you need a crunchy topper to your yogurt, a grab n' go snack for chol hamoed trips or just something to munch on all Pesach long. Not only is this recipe great for Pesach it's also a great gluten-free alternative to regular granola.

Feel free to change up the honey for date syrup/silan, agave, or maple syrup. You can also change up the spices &ndash add ginger, clove, nutmeg and change up the dried fruit and nuts. Make this quinoa granola your own! Oh and be sure to triple the recipe because the first batch won't even make it from the sheet pan to the container!

Want more genius ideas for Passover? Check out Passover Prep HQ for recipes and tips on shopping, cleaning, and more.

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Quinoa Granola

Garth and I had hardly lived three days apart in the first three years we dated, from the very moment he landed in Paris before our classes began of our second year of college. At the time, I thought that’s what true love looked like: two inseparable beings, a constant wholeness in our partnership. This is how I ended up spending a summer sleeping in his high school bed before our third and final year together in Paris.

It was a somewhat idyllic summer suited to our young love, as if drawn from a coming-of-age movie. He toured me around town in his Volvo junker with broken-down air conditioning, relishing in showing off the settings and characters from the stories he told me of home. We took summer classes at the local university and searched for minimum wage jobs, attempting to return to Paris with the luxury of an easier schedule and some pocket money. Garth found himself in a stock room and I in a bakery. Our days were full, a constant shuttling between different our different worlds. We would meet when we could to pause and enjoy being together, to celebrate the casual victories of our American summer.

I would regale him with stories of working in the bakery, mostly of my awkwardness and excitement to do with working with food. It was my first “food job,” and would prominently feature on my résumé when applying to culinary school a few months later, though I didn’t know it then. My shifts included selling and stocking the pastries in the retail case on the bakery side, then crossing through the belly of the kitchen and working at the attached restaurant’s sandwich station. I asked questions and listened intently to the wisdom from the year-round, long-term employees, admiring the knowledge of their hands and the details they understood about simple things: how to wrap a loaf of tea bread, how to make the perfect granola, how to use stale bread scraps. Their food knowledge poured into me alongside stories of single motherhood or struggling in community college on the bakery side the sandwich station was a place for discussing music, late nights and fresh tattoos. I felt as though I was skating at the surface of a culture that I belonged to, a trade that rewarded hard work alongside skill, artistry and passion. A culture in which food and storytelling coexisted.

At the end of the summer, Garth and I returned to Paris with the souvenirs we’d planned for along with a few others we hadn’t. I gained a craft to work toward, what I saw as my subject as a writer, and the goal to go to culinary school in service of both. Our worlds blended that summer, weaving a shared history to strengthen the bond beneath our demonstrative “togetherness.” That summer, I gained a handful of precious touchstones: more family in his, a place that would remain constant over the years of our travel and relocation that followed, and the start to my story in food.

Quinoa “Purge” Granola
Makes about 6 cups

The bakery I worked in that summer made the best granola I’d ever tasted (much like this one here), which is a bit decadent for every day. As I considered breakfast foods for this new homebound reality of ours, I made a new granola after cleaning out my cabinets while thinking of that simple summer in Birmingham. This recipe is written in a way that encourages you to make it your own. If you prefer to stay on a grain-free diet, omit oats and quinoa and increase nuts and seeds to 3 cups and follow the same method.

1/2 cup tahini
1/2 cup honey or agave
1/4 cup olive oil
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
2 cups mixed nuts, unsweetened coconut flakes, pumpkin and sunflower seeds
1 cup rolled oats (see note)
1/2 cup uncooked quinoa
2 tablespoons sesame seeds
1/2 teaspoon Kosher salt

1 / Preheat oven to 350°F. Line a large rimmed baking sheet with parchment. In a large bowl, whisk together tahini, honey, oil, vanilla, and cinnamon until combined. Add nuts, oats, quinoa, and sesame seeds to tahini mixture fold nut mixture into tahini syrup until well coated.

2 / Pour raw granola mixture over prepared baking pan and spread in an even, thin layer. Bake granola, rotating pan halfway through, until golden brown (about 20 to 30 minutes). Transfer pan to a wire rack to cool. (Granola will crisp as it cools.) Store cooled granola at room temperature in an airtight container up to 1 month.

How To Serve This Granola

Not like you need any ideas but in case you need some ideas, here’s how I love to eat this granola:

  • By the cluster. Like, one jumbo mapley cluster at a time, out of the container. I’m just being real with you.
  • Over yogurt, for breakfast.
  • With fruit, for a snack.
  • With milk! Like, cereal style, as a totally normal bedtime treat.
  • Crumbled over these little individual apple crisps. It sounds like I just made that up, but I definitely have done this.

What a treat – the cozy, nutritious, gloriously yummy simple pleasure of food. That is what maple quinoa granola is all about.

Quinoa Granola Recipe

I have made granola multiple ways from traditional to grain-free, with peanut butter and a salted dark chocolate version, too. It’s easy to make, which is great because good quality (key words) store-bought granola is super pricey and often too sweet for me. Two of the main reasons I cook as much as I can at home are to control both the ingredients and the proportions. As I have mentioned of late, I am a little disappointed in many manufacturers spraying their wheat and oat crops with glyphosate, a toxin found in Roundup and what some are saying could be the reason so many of us have leaky gut and the subsequent ramifications from that. Although buying organic should protect us from glyphosate, tests have shown otherwise. Of course, there are many companies who work diligently to avoid using glyphosate, and it’s up to us consumers to contact them to ask if their products have been tested.

Since most granola recipes use rolled oats as the main ingredient, I thought I would switch it up and use quinoa flakes instead. If you’ve never heard of quinoa flakes, just picture quick-cooking oats. Quinoa is very tiny, so when the grains are flattened, they aren’t very big – much like the size of quick-cooking oats. They have a little quinoa flavor, but when paired with all the granola ingredients, you don’t notice. But the resulting granola is much lighter than a traditional granola and quite crispy. Furthermore, this recipe produced very beautiful clusters of granola which I know many of you look for.

Quinoa is a high protein seed and it is always gluten-free. You can cook the quinoa flakes like you would any hot cereal or swap out some of your oats with some quinoa flakes. The quinoa flakes are hard to come by though. I found a 12-ounce box for a little more than $8 in my local Whole Foods and I have seen the Ancient Harvest brand in other natural foods markets. Vitacost has it for $9 and Thrive Market has it for $8.

Having nothing to do with this specific recipe but all granola freezes well and I found out a few years ago that my whole family and I all prefer to eat our granola straight out of the freezer! It’s so good cold and crunchy!

Give this granola a try for a healthy change of pace. And feel free to add different spices like cardamom or pumpkin pie spice (you don’t have to use actual pumpkin in a recipe to use the spice!)

Please tag me on Instagram @pamelasalzman #pamelasalzman if you make any of my recipes. I just love seeing all your creations! XOXO

Recipe Summary

  • 3/4 cup rolled oats
  • 1/2 cup quinoa, rinsed and drained
  • 1/3 cup pumpkin seeds
  • 1/3 cup sliced almonds
  • 1/3 cup sweetened shredded coconut
  • 1/4 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1/2 cup applesauce
  • 1/4 cup honey
  • 2 tablespoons coconut oil
  • 1/4 cup dried cranberries
  • 1/4 cup halved dried cherries
  • 1/4 cup crystallized ginger, finely chopped
  • Fresh ricotta cheese or plain Greek yogurt, and mixed berries, for serving

Preheat the oven to 325°. In a medium bowl, combine the oats, quinoa, pumpkin seeds, almonds, coconut, brown sugar, cinnamon, ground ginger and salt. In a small bowl, whisk the applesauce with the honey and coconut oil. Add the applesauce mixture to the dry ingredients and toss to coat. Scatter the granola in an even layer on a parchment paper&ndashlined baking sheet and bake for 30 minutes, stirring occasionally, until golden brown and crisp. Let cool completely.

Transfer the granola to a bowl and stir in the dried cranberries and cherries and the crystallized ginger. Serve with ricotta and mixed berries.

Prepare Granola Mixture: Heat the oven to 350°F and arrange a rack in the middle. Combine butter or coconut oil, honey or maple syrup, sugar, vanilla, salt, and cinnamon in a small frying pan and bring to a simmer over medium heat. Pour mixture into a bowl, add the oats and nuts ( NOT the coconut, quinoa or seeds, or dried fruit, which will be added later) and toss until evenly coated.

If you'd like, you can use all honey or another liquid sweetener, like maple syrup or agave syrup. I prefer the mix of honey and brown sugar though.

Bake The Granola: Spread the oat mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir in the coconut, quinoa or seeds, and pumpkin seeds, and spread out into a thin layer.

Continue baking until the granola is very golden brown and smells toasted, about 10 to 15 minutes more. Granola should be golden and slightly crisp -- remember that it will crisp even more as it cools.

Keep an eye on the granola-- depending on the thickness of your baking sheet, it will cook faster or slower than mine did.

Cool And Serve: Place the baking sheet on a cooling rack and cool the granola to room temperature, at least 15 minutes. When the granola is cool, add the dried fruit, and toss to combine.

Store the granola at room temperature in an airtight container for up to 2 weeks.


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Aida Mollenkamp

Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and partner at the creative agency and educational platform, Border Free Media. She has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations.

After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as Food Editor. Aida then moved to television, hosting the Food Network show, Ask Aida, FoodCrafters on the Cooking Channel, In The Pantry on Yahoo!, and the TasteMade series, Off Menu. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she has co-authored are beloved among food travelers.

Through Border Free Media, Aida shares the lessons she’s learned as an entrepreneur with other creative businesses. From teaching our Cooking Club classes to cohosting our group trips, in all that she does Aida aims to help discerning travelers taste the world.

Quinoa-Rice Granola

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Use this recipe as a model for other granola combinations with different dried fruits, nuts, and spices. It should stay crisp for a week stored in an airtight container. If it loses its crunch, toast 3 to 5 minutes in a 350°F oven. Note: substituting agave or brown rice syrup for the honey and oil for the margarine will result in a less crisp granola with smaller clusters.


  • 5 unsalted brown rice cakes
  • 1/2 cup quinoa flakes, such as Ancient Harvest
  • 1/2 cup coarsely chopped or slivered raw almonds, or other nuts
  • 1/3 cup honey
  • 4 Tbs. (1/2 stick) margarine or butter
  • 1 Tbs. vegetable oil
  • 1/2 tsp. ground cinnamon
  • 1 cup dried cranberries, cherries, or other bite-size dried fruit


Crumble rice cakes in bowl until only 1/4-inch-or-smaller pieces remain. Stir in quinoa flakes and almonds.

Melt together honey, margarine, and vegetable oil in saucepan over low heat. Stir in cinnamon. Stir honey mixture into rice cake mixture until well coated. Spread on baking sheet, and bake 10 minutes. Stir, and bake 10 minutes more, or until granola is golden-brown. Cool on baking sheet. Break granola into small clusters. Mix in dried fruit.

Making crispy quinoa granola

This recipe was born of Alex’s idea of a crunchy garnish for our curried acorn squash soup. The interesting part is that instead of oats, this recipe uses uncooked quinoa! We were a bit wary of eating the quinoa raw, but being a seed and not a grain, it turned out perfect — delightfully crunchy, sweet, and packed with nutritional punch. It was quite filling, more so than a traditional granola, and a great protein-filled (and gluten-free) treat.

This recipe is easy to put together and a great way to start to explore healthy snacking. Just don’t eat the whole jar in one sitting! Throw it on yogurt, eat it with milk, or just dry as a quick snack on the run.

PS There’s currently quite a bit of talk out there about ethical growing of quinoa. To us, it’s important to know that growers treat farmers, communities and the land with respect and ensure sustainable growing and business practices. We were glad to hear that the company that produced the quinoa we used, Alter Eco, is committed to doing so!