Crisp & Crunchy Quinoa Granola
Recipe type: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Crisp and Crunchy Quinoa Granola is nutty, healthy, gluten free and delicious! An easy and kid-friendly recipe your family will love! It makes the perfect breakfast and is great to snack on anytime!
  • 1 cup uncooked quinoa, any color
  • ¼ cup raw pumpkin seeds or sunflower seeds or both
  • ½ cup raw almonds
  • ½ cup raw pecans
  • ½ cup unsweetened coconut flakes
  • 2 tablespoons whole flax seeds
  • 2 tablespoons melted coconut oil
  • 1 tablespoon raw honey
  • 1 tablespoon maple syrup or agave syrup
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ cup raisins, cranberries or dried fruit of your choice
  1. Rinse quinoa and soak in a mesh colander in a bowl of water for about 15-20 minutes. Lift colander out of bowl, rinse and let quinoa drain well in the colander. While your quinoa is soaking:
  2. Preheat oven to 350.
  3. Put drained quinoa in a bowl. Add pumpkin seeds, nuts, coconut flakes and flax seeds.
  4. Melt coconut oil in a small pan. In a small bowl, mix coconut oil with maple syrup, honey, vanilla and cinnamon. Pour over quinoa and mix well.
  5. Pour mixture onto a greased, rimmed baking sheet. Flatten mixture with the back of a spatula and spread well in pan, filling the baking sheet as much as possible.
  6. Place in oven and bake 7 minutes. Remove from oven and stir well. Bake and stir two more times at 7 minute intervals. Cook an additional 5 minutes more.
  7. Add dried fruit and stir well into granola. Bake 4 more minutes.
  8. Remove baking sheet to a cooling rack. Let granola cool completely. The granola will cool as it hardens.
  9. When cool, break granola into pieces and store in a glass or plastic container.
  10. Serve with yogurt, kefir, milk or almond milk. Add fresh fruit.
Recipe by Kate Battistelli at