Quinoa Granola
Serves: about 6 cups
  • 2¾ cups quinoa flakes
  • 1 cup chopped raw almonds, pecans, walnuts or a combo
  • ½ cup unsweetened, dried shredded coconut
  • ¼ cup hemp seeds
  • 1 teaspoon ground cinnamon
  • ½ teaspoon flaky Maldon salt
  • 6 Tablespoons melted, unrefined virgin coconut oil
  • ¼ cup pure maple syrup
  • ¼ cup brown rice syrup (or honey)
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon almond extract
  1. Preheat oven to 300 degrees. Line a rimmed baking sheet with unbleached parchment paper.
  2. In a large bowl stir together the quinoa flakes, nuts, coconut, hemp seeds, cinnamon and salt.
  3. In a small bowl, whisk together the melted coconut oil, maple syrup, brown rice syrup, vanilla and almond extracts. It is really important to mix the oil and syrups so that everything is well blended, otherwise the syrups may burn. Add the oil and syrup mixture to the quinoa mixture and stir to coat well.
  4. Transfer the mixture to the prepared pan. Bake for about 22-28 minutes or until golden brown. The mixture will not be crunchy yet. Do not stir. Turn the oven off and allow the granola to sit in the warm oven with the door closed for 30 minutes. Check to make sure it isn’t burning. Remove and allow to cool at room temperature.
Recipe by Pamela Salzman at https://pamelasalzman.com/quinoa-granola-recipe/