A recipe forged from all those crunchy blogs I follow using coconut products and raw stuff (sigh), this granola hits the sweet spot for me. And the crispy, light, toasty, chunky spots. Quinoa lends lovely textural pop, not to mention protein and aw-shucks beauty. And all the flavors going on are balanced by the permeating goodness of maple syrup. This stuff is practically dessert for breakfast. Or breakfast for dessert. Or granola for every meal for two days.
I sometimes opt for unsweetened cranberries, and I occasionally zest a little orange into the oil/syrup and let it mingle for a few minutes before mixing it all together and baking. Get crunchy! —spacekase
Test Kitchen Notes
I love the health profile of this granola: it's lower in sugar, and quinoa and walnuts add extra protein. We will happily eat up this batch of granola on our morning yogurt, and, I suspect, sneak some as a snack as well. I found the flavor, while delicious, just short of bold enough for me. I followed the recipe as written, but next time, I'd add a pinch or two of salt and more than just a dash of the spices. This is an interesting twist and a healthier version of the type of granola I like. —Wendy
5 to 6 cups
whole rolled oats
pre-rinsed, uncooked quinoa
raw walnuts, in pieces or coarsely chopped
raw almonds, coarsely chopped
raw sunflower seeds
unsweetened coconut flakes (raw)
dried sweetened cranberries
split hemp seeds (optional)
grade B maple syrup
In This Recipe
Preheat your oven to 225° F.
Mix all dry ingredients (excluding cinnamon and nutmeg) in a great big mixing bowl.
In a small saucepan over really low heat (or just in a bowl if your coconut oil is liquid), combine oil, syrup, and a dash each of the spices. You only need to get it up to a temperature that melts the coconut oil, then turn it off immediately. Pour your syrup/oil over the mixing bowl, then stir it all up until you don't see any more dry oats. Mix it up good.
Spread the mix onto a cookie sheet lined with parchment paper. Flatten it out so it's even; it should take up the whole sheet. Bake at 225° F for 60 minutes.
Let cool completely. When cooled, lift the ends of the parchment and let it crumble to the center. I leave the big chunks big; they'll break up as you pour everything into your jar. You can also just grab them and eat them.
Because of the coconut oil here, this needs to be kept in an airtight container in the fridge, or safely below 70°, otherwise it risks losing its crispety crunchety.