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
- 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: 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