Quinoa Granola Recipes

7-INGREDIENT QUINOA GRANOLA

Steps:

• Preheat oven to 340 degrees F (171 C).
• Add oats, quinoa, almonds, coconut sugar, and salt to a large mixing bowl - stir to combine.
• To a small saucepan, add coconut oil and maple syrup. Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined and there is no visible separation.
• Immediately pour over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated. Arrange on a large baking sheet and spread into an even layer.
• Bake for 20 minutes. Then remove from oven and stir/toss the granola. Turn the pan around so the other end goes into the oven first (so it bakes evenly) and bake 5-10 minutes more. Watch carefully as to not burn. You'll know it's done when the granola is deep golden brown and very fragrant.
• Let cool completely before enjoying. Store leftovers in a sealed bag or container at room temperature for 2 weeks or in the freezer for up to 1 month.

QUINOA GRANOLA

Steps:

• In a 3- or 4-qt. slow cooker, combine honey, oil and cinnamon. Gradually stir in oats and quinoa until well blended. Cook, covered, on high 1 to 1-1/2 hours, stirring well every 20 minutes., Stir in coconut, dried fruit and pecans. Spread evenly on waxed paper or baking sheets; cool completely. Store in airtight containers.

QUINOA GRANOLA BARS

Steps:

• Preheat oven to 250 degrees.
• In a medium bowl, combine the ingredients, except cinnamon, in the order listed and mix well.
• Place mixture in a 8 or 9 inch greased baking pan and press flat using the back of a fork or slightly moistened finger tips.
• Sprinkle the top with cinnamon.
• Bake 45 minutes.
• Remove pan from oven and cut into bars.
• Return pan to oven for 10 minutes until bars become crisp.
• Remove from oven and let cool on a wire rack.
• Notes: Recipe can be tripled using a jelly roll pan (11X17). Bars freeze well. Granulated maple sugar is 100% maple syrup that has been cooked at a higher temperature. I have subbed with brown sugar in a pinch.

GRANOLA WITH POPPED QUINOA

Steps:

• Place quinoa in a wide skillet and heat over medium heat. Stir or shake the pan and toast until the quinoa begins to pop and smell like popcorn, 5 to 7 minutes. As soon as the quinoa is popping, pour into a very large bowl and allow to cool.
• Heat oven to 300 degrees. Line 2 sheet pans with parchment. Add all of the remaining dry ingredients to the bowl with the quinoa and toss together.
• In a saucepan, combine the oils, agave syrup and vanilla. Warm over low heat, stirring, just until the mixture is fluid. You can also heat in a microwave at 50 percent power for 30 to 60 seconds. Do not let it come to a simmer. Remove from the heat, stir to blend, and stir into the dry ingredients. Mix until evenly coated.
• Divide the granola mixture between the two sheet pans and spread evenly to cover the parchment in a thin layer. Bake, without stirring, for 30 to 35 minutes or until golden, rotating the baking pans front to back and top to bottom halfway through. Remove from the heat and allow to cool before storing. Break it up into clumps if you'd like. Store in well-sealed jars, bags or containers.

APPLE OAT-QUINOA GRANOLA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil.
• Spread diced apples on baking sheet. Sprinkle 2 teaspoons cinnamon and 1 teaspoon nutmeg on top.
• Bake apples in the preheated oven, stirring at 10-minute intervals, until tender but not over-crisp, about 40 minutes total.
• Mix honey, applesauce, coconut oil, 1 tablespoon cinnamon, 1 teaspoon nutmeg, ginger, and cloves together in a large bowl. Stir in quinoa. Let sit, about 5 minutes.
• Stir oats, almond, and coconut into the honey mixture. Spread evenly over baked apple pieces.
• Bake in the preheated oven, stirring at 10-minute-intervals, until granola is golden brown and crispy, about 40 minutes. Cool completely before storing, 30 minutes to 1 hour.

QUINOA GRANOLA BARS

Steps:

• Soak dry quinoa in 1/2 cup of water for two hours.
• To make the granola, mix all dry granola ingredients, including the soaked quinoa, in a bowl.
• Preheat oven to 250 degrees.
• Heat oil and honey in a small saucepan until thin; stir into dry ingredients until mixed.
• Pour the granola mixture into a jelly roll pan and toast for 1 hour at 250 degrees, stirring occasionally.
• Store in a plastic bag until ready to use.
• Cook mixed dried fruit with 2 cups water at a simmer half the water has evaporated (about 45 minutes).
• Add 3/4 cup dry quinoa and enough water to cover plus a quarter inche and cook over medium heat 20 minutes, adding more water as needed.
• Preheat oven to 400 degrees.
• Set aside 1 cup cooked quinoa; pour the rest of the quinoa with cooking liquid and fruit pieces into a blender.
• Blend until large fruit pieces are chopped up.
• Add 1/2 cup raisins, the salt, lemon juice, vanilla, and banana.
• Blend.
• (Mixture will be thick; stop the blender and push with spoon if you have to, adding water if needed) Spoon blender mixture into a bowl, stirring in granola, 1/2 cup dried fruit, and 1/2 cup raisins.
• Press into a greased and floured glass baking dish and bake at 400 degrees for 15 minutes.
• Cool.
• Cut into desired number of bars.

QUINOA GRANOLA

Steps:

• Preheat oven to 325 degrees. Combine oats, quinoa, sunflower seeds, cinnamon, and 1/4 teaspoon salt in a large bowl. Heat honey, sugar, and oil in a small saucepan over medium, stirring, just until sugar is dissolved (do not let boil). Pour over oat mixture, stirring until evenly coated. Transfer to a parchment-lined rimmed baking sheet; spread into a thin layer.
• Bake, stirring once halfway through, until dry, golden, and nutty, 25 to 30 minutes. Let cool completely on baking sheet (granola will clump and become crisp as it cools). Break into bite-size pieces. Granola can be stored in an airtight container up to 2 weeks.