Super easy to make, this gluten-free cinnamon raisin quinoa granola is great for breakfast. Super crunchy, nutritious, and flavorful. Enjoy!
This recipe is part of our Vegetarian Passover Weekly Meal Plan. Get the free ebook!
So, let's talk Passover for a minute. Personally, we find breakfast to be one of the most challenging meals during Passover, especially if we don't want to eat Matza at every meal. Not to mention trying to make it somewhat nutritious!
Well, once again, quinoa to the rescue. This tiny little powerhouse is actually considered a seed and is also kosher for Passover. It's a great alternative for people who don't eat rice during the holiday. Quinoa is so versatile, it can even be made into super tasty quinoa granola as we did in this recipe.
Quinoa Granola Ingredients
- Raw Quinoa. Any type, it doesn't matter.
- Coconut Flakes. Unsweetened.
- Ground Walnuts. Adds body and crunch to the granola.
- Cinnamon. A ground spice with amazing flavor.
- Brown Sugar. For sweetness. Light brown sugar will be subtle, dark brown sugar will add more intensity to the flavor in addition to sweetness.
- Salt. A little salt helps amp up the flavor even in sweet recipes.
- Chopped Walnuts. You could also use slivered almonds or chopped pecans.
- Honey or Maple Syrup. A healthier sweetener with added nutritional benefits.
- Vegetable Oil. Coconut oil will also work.
- Vanilla Almond Milk. It adds lovely flavor.
- Vanilla Extract. Pure extract is preferred over imitation vanilla.
- Raisins and Cranberries. These are added after the granola has baked for a little natural sweetness.
How to Make Quinoa Granola
Making our cinnamon raisin quinoa granola is so easy! First, you will want to preheat your oven to 275ºF and line a baking sheet with parchment paper. Then combine the dry ingredients in a mixing bowl and set aside. In a separate bowl, combine the wet ingredients thoroughly.
Using your hands, combine the wet ingredients with the dry ingredients until everything is coated evenly. Spread the mixture out evenly on the baking sheet and bake it in the oven for 40 minutes. Remove the homemade granola from the oven and mix in the raisins and cranberries. Allow it to cool completely before storing it in an airtight container.
How To Serve This Granola
Enjoy your crunchy granola with milk, almond milk, or yogurt as part of your breakfast, or just by itself as a healthy snack. Our homemade granola recipe is definitely healthier than any other sugary snack.
How to Store Quinoa Granola
Once you've made our quinoa granola recipe, you will have enough for several snacks or breakfast meals. To store the granola, keep it in an airtight container at room temperature. No need to refrigerate.
FAQ
Can you put quinoa in granola?
Yes. In our recipe, quinoa is mixed in with the other ingredients and baked. It makes perfectly crunchy granola with a unique texture. It does not have to be cooked or hydrated.
How to prepare quinoa for granola?
You don't have to do anything special to this quinoa to get it ready for the quinoa granola recipe. Just mix it in with the other dry ingredients.
Is quinoa granola gluten-free?
Yes. This recipe is definitely gluten-free. If you add other ingredients such as oats, be sure to read the labels to check for cross-contamination with wheat. Do you want to add other ingredients during Passover? Try Matzo Farfel regular or gluten-free.
Variations on the Quinoa Granola Recipe
While our recipe calls for stirring in raisins or cranberries after the granola is baked, you can actually change up the flavors of this recipe by changing the mix-ins.
Mix in dried bananas and dried strawberries for strawberry banana quinoa granola.
Mix in dried mangos or pineapple for more tropical fruit.
Mix in dried apricots and pistachios for a Mediterranean inspired breakfast.
Pick yogurt-dipped raisins for a little added sweetness.
You can also go for chocolate instead. Use cacao nibs, chocolate chips, white chocolate chips, or crushed Butterfinger candy instead of the raisins and cranberry for a more undeulgent chocolate quinoa granola.
Use maple syrup instead of honey for maple quinoa granola.
More Great Granola Recipes
- Homemade Granola with Cranberries and Pecans
- Spiced Savory Granola Recipe
- Nut-Free Chocolate Coconut Granola Recipe
- Gluten Free Passover Piña Colada Granola
More Quinoa Breakfast Recipes
- Quinoa Breakfast Cookies: another great way to have quinoa for breakfast.
- Quinoa Breakfast Bowl: a warm quinoa breakfast with caramelized bananas.
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Print
Cinnamon Raisin Quinoa Granola Recipe
- Total Time: 50 mins
- Yield: 5 cups 1x
- Diet: Kosher
Description
Super easy to make, this gluten-free cinnamon raisin quinoa granola is great for breakfast. Super crunchy, nutritious, and flavorful. Enjoy!
Ingredients
- Dry ingredients
- 2 cups raw quinoa (any type)
- 1 cup coconut flakes
- ½ cup ground walnuts
- 2 tsp cinnamon
- ¼ cup brown sugar
- ¼ tsp salt
- ⅓ cup chopped walnuts
- Wet Ingredients
- 1 tbsp honey or maple syrup
- ¼ cup vegetable oil
- ½ cup vanilla almond milk
- 1 tsp vanilla extract
- Add after baking:
- ⅓ cup raisins
- ⅓ cup cranberries
Instructions
- Pre-heat oven to 275 F. Line a large baking sheet with parchment paper
- In a large bowl, combine dry ingredients. Set aside
- In a small bowl, combine wet ingredients and mix well
- Add the wet ingredients to dry.
- Mix well using your hands, so the quinoa is coated evenly.
- Spread evenly on lined baking sheet, to form one thin, single layer ( you may need to bake it in two batches)
- Bake for 30 minutes at 275F, checking and mixing every 15 minutes so it cooks evenly. Turn off the oven and leave the granola inside the oven until it cools.
- Remove granola from the oven and add raisins and cranberries. Mix well
- Let it cool completely and store in an airtight container
Notes
This recipe was originally published on March 18, 2014. It has been updated with new images and more information.
- Prep Time: 5 mins
- Cook Time: 45 mins
- Category: Breakfast
- Method: Oven
- Cuisine: Passover
Nutrition
- Serving Size: ½ cup
- Calories: 325
- Sugar: 13.8
- Sodium: 73
- Fat: 16.9
- Saturated Fat: 8.8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 40.1
- Fiber: 4.5
- Protein: 6.7
- Cholesterol: 0
Joanne
Wow - this looks great, what delicious brekkie 🙂 This will definitely be on my Pesach breakfast list 🙂
Can I ask - can you use regular milk in this recipe?
Cheers, Joanne
Vicky & Ruth
Thank you so much! Yes you can use regular milk as well.
cindele
I am going to try to go gluten free this Pesach with the exception of matzo at the sederim. I am SO excited about this recipe. I went on the OU Kosher for Passover list to see which almond milks are kosher for Passover...a good amount of them are! Looking forward to more gluten free recipes from you guys...Also, the quinoa has to have a Kosher for Passover certification- the StarK has one.
Vicky & Ruth
This year, our Passover Recipes, are going to be perfect for you!
Shelley @ Two Healthy Kitchens
Oh, ladies! This is just beautiful! What a scrumptious recipe, and such a gorgeous way to present it! Pinning for sure! 😀
Vicky & Ruth
Thank you Shelley, you are sooo sweet!
Aimee / Wallflower Girl
Looks so gorgeous! And I love the ingredients...
Vicky & Ruth
Thank you so much!
stephanie
love the idea of quinoa granola, i would eat this even if it wasn't for passover
Chanie@BusyInBrooklyn
I never knew you could eat quinoa this way, love it! I don't eat quinoa on Pesach but will definitely be trying it during the year!
Vicky & Ruth
Yeah, it is great, the quinoa is really crunchy and makes a great addition to yogurt or cottage cheese. This year they are selling special batches of quinoa, that are certified chametz free.
Jenny @ BAKE
This looks absolutely beautiful! the colours are so vibrant and tempting!
Vicky & Ruth
Thanks, we love the crunch of the quinoa in this granola!
Ronnie Fein
We eats lots of quinoa on Passover and at other times. Never made it into granola. Who knew!! Well, I guess you did. Looks wonderful and makes a great addition to breakfast or on top of baked apples and so on and so on. Thanks for the inspiration.
Vicky & Ruth
Love the idea of adding quinoa granola to baked apples. I will have to try it!
Yosef - This American Bite
How Interesting. I may have to make this just to see how the texture of the quinoa feels. I am having trouble imagining it.
Hadassah Miriam Gold
Shalom and Chag Sameach From Israel,
I saw this recipe and decided to make this for my breakfast during Pesach,I love this recipe so yummy I have to make more of it tomorrow.I did not add raisins or cranberries instead mini chocolate chips. Taste wonderful with my almond milk.
Vicky and Ruth
Thank you so much! Enjoy!
stephanie martinez
Can I skip the nuts or will the recipe not work?
Vicky and Ruth
You can skip the nuts. You may use pumpkin seeds or sunflower seeds if you are allergic.
Gaby
I was craving something crunchy and cereal like over Pesach and remembered seeing a quinoa granola recipe on this website. I just made it and it’s delicious!! It’s easy and has satisfied my craving. Will definitely make it again and not only over Pesach but year round.
Vicky and Ruth
Thank you!