Quinoa Maple Nut Granola

Granola is one of those things I really WANT to love. I do.

I have all the best intentions of loving granola, and then I pour my milk in and try to eat it, and I chew. And chew. And chew. And then my jaw and teeth hurt.  But this quinoa maple nut granola is pretty special.

While it has a traditional base (oats and nuts, some coconut), it brings in a number of interesting flavors and textures.

Chia, quinoa, and sunflower seeds provide extra crunch and protein, dried cranberries and cherries substitute for raisins (which I’m not a huge fan of), and maple syrup and coconut oil hold it all together.

I threw in some flaxseed, wheat germ, and hazelnuts, for good measure, since I didn’t have the pumpkin seeds or buckwheat the recipe called for.

The result is a delicate, crunchy, cinnamon-y obsession. If you want to see the original recipe click here, but I’ve outlined my version below.

Combine the seeds and grains (the first 5 ingredients listed) in a large bowl.

Roughly chop the nuts and add them to the bowl along with the dried fruit, cinnamon, and coconut.

Stir all that goodness together, then stir the melted coconut oil and maple syrup in, trying to evenly coat all the ingredients with the liquids.

Spread the mixture onto a baking sheet lined with parchment paper (trust me, parchment paper is way better than foil in this case).

Bake for 60-70 minutes at 225 degrees F. Once it’s cool, break it apart. You shouldn’t need to actually break it, it will crumble easily if you just brings the ends of the parchment paper together.

Eat with milk, throw in some yogurt, sprinkle on ice cream, or nibble all by itself. Should keep well in an air-tight container for quite a while.

I love how the quinoa becomes these crispy little puffs that explode in your mouth.  

Other healthy breakfasts you’ll love:

• Pear, Kale, & Mango Smoothie
• Mini Veggie Frittatas
• Healthy Apple Cinnamon Pancakes
• Cheryl’s Healthy Morning Glory Muffins

Quinoa Maple Nut Granola

• 1 1/2 cups of whole rolled oats (certified gluten free)
• 1/2 cup quinoa (I used 1/4 cup each of red & regular quinoa)
• 1/4 cup of ground or whole flaxseeds
• 1/4 cup of wheat germ (you can leave out if you’re gluten-free)
• 2 tablespoons of chia seeds
• 3/4 cup of raw almonds, coarsely chopped
• 1/4 cup of raw hazelnuts, chopped
• 1/4 cup of raw sunflower seeds
• 1/4 cup of raw walnuts, coarsely chopped
• 1/4 cup of shredded coconut
• 2 generous teaspoons of cinnamon
• 2/3 cup of dried cranberries & cherries
• 1/2 cup of maple syrup
• 1/2 cup of coconut oil, melted

In large mixing bowl, combine the seeds and grains (the first 5 ingredients listed). Roughly chop the nuts and add them to the bowl along with the dried fruit, cinnamon, and coconut. Stir the melted coconut oil and maple syrup, trying to evenly coat all the ingredients with the liquids.

Spread the mixture onto a baking sheet lined with parchment paper. Bake for 60-70 minutes at 225 degrees F. Let it cool and then break apart—you don’t need to actually break it, it crumbles pretty easily if you just brings the ends of the parchment paper together.

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