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A closer view of a cup of quinoa granola layered with yogurt

Cinnamon Raisin Quinoa Granola Recipe


  • Author: Vicky and Ruth
  • 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

Scale
  • Dry ingredients
  • 2 cups raw quinoa (any type)
  • 1 cup coconut flakes
  • 1/2 cup ground walnuts
  • 2 tsp cinnamon
  • 1/4 cup brown sugar
  • 1/4 tsp salt
  • 1/3 cup chopped walnuts
  • Wet Ingredients
  • 1 tbsp honey or maple syrup
  • 1/4 cup vegetable oil
  • 1/2 cup vanilla almond milk
  • 1 tsp vanilla extract
  • Add after baking:
  • 1/3 cup raisins
  • 1/3 cup cranberries

Instructions

  1. Pre-heat oven to 275 F. Line a large baking sheet with parchment paper
  2. In a large bowl, combine dry ingredients. Set aside
  3. In a small bowl, combine wet ingredients and mix well
  4. Add the wet ingredients to dry.
  5. Mix well using your hands, so the quinoa is coated evenly.
  6. Spread evenly on lined baking sheet, to form one thin, single layer ( you may need to bake it in two batches)
  7. 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.
  8. Remove granola from the oven and add raisins and cranberries. Mix well
  9. 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: 1/2 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

Keywords: passover, gluten-free, vegan

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