Quinoa Granola (Gluten Free + Vegan)

Ingredients

• 180 g (2 cups)gluten-free rolled oats
• 170 g (1 cup)uncooked quinoa
• 70 g (¾ cup)sliced almonds
• 75 g (¾ cup)pecans, roughly chopped
• 30 ml (2 tablespoons)chia seeds
• 5 ml (1 teaspoon)cinnamon
• 1.25 ml (¼ teaspoon)sea salt
• 80 ml (⅓ cup)coconut oil
• 80 ml (⅓ cup)maple syrup
• 50 g (⅓ cup)dried cranberries

Instructions

1. 1

   Prepare the oven

   Heat the oven to 163°C (325°F). Line a baking sheet with parchment paper, or use two if your trays are small.

2. 2

   Mix the dry ingredients

   In a large bowl, combine the rolled oats, uncooked quinoa, sliced almonds, pecans and chia seeds.

3. 3

   Whisk the coating

   In a separate bowl, whisk together the maple syrup, coconut oil, cinnamon and sea salt.

4. 4

   Coat and spread

   Pour the wet mixture over the dry ingredients and stir until everything is coated. Spread the mixture in an even layer on the prepared baking sheet or sheets.

5. 5

   Bake the granola

   Bake for 40 minutes to 1 hour, turning the tray halfway through and gently mixing the granola so it does not burn.

6. 6

   Cool and cluster

   Take the granola out of the oven and press it down slightly to help form clusters. Leave it undisturbed until completely cool, then toss in the dried cranberries.

7. 7

   Store the batch

   Keep the granola in a sealed container or bag at room temperature for about a month.

What is quinoa granola?

Granola is a baked mixture of grains, nuts and a sweet coating, often served with yoghurt or milk. This version pairs rolled oats with uncooked quinoa, which bakes alongside the nuts and seeds.

The combination of maple syrup and coconut oil coats the dry ingredients, while a final cooling period helps the mixture set into clusters. Cranberries go in after baking so they stay distinct from the toasted mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 156 calories, 4g protein, 16g carbs, 9g fat.

The oats, quinoa, maple syrup and cranberries contribute most of the carbohydrates; coconut oil, almonds and pecans provide much of the fat. Quinoa, nuts, seeds and oats all contribute some protein. Serve a measured portion with yoghurt or milk and fruit to make a more complete breakfast.

The grain and nut mix

Oats and quinoa: mix them thoroughly with the almonds, pecans and chia seeds so each spoonful gets a little of the whole blend.

Nuts: the sliced almonds and roughly chopped pecans bring different sizes and textures. Keep the pecans roughly chopped rather than turning them into crumbs.

Getting an even coating

Wet mixture: whisk the maple syrup, coconut oil, cinnamon and salt before pouring them over the dry ingredients. Stir until the oats, quinoa, nuts and seeds are coated throughout.

Spread: use a baking sheet large enough to hold the mixture in an even layer. If your tray is small, divide the granola between two sheets as the method suggests.

Watch the bake

Timing: the stated baking range is 40 minutes to 1 hour, so check as it cooks rather than relying only on the clock. Turn the pan halfway through and mix gently to help prevent burning.

Doneness: the recipe does not give a precise colour cue, so use the gentle mid-bake mix and keep an eye on the tray towards the end of the baking window.

How the clusters form

Pressing: when the tray comes out of the oven, press the granola down slightly. This helps the mixture hold together as it cools.

Cooling: leave it completely undisturbed until cool before adding the cranberries. Moving it too soon can break up the clusters before they set.

Ways to serve it

Breakfast: spoon the granola over yoghurt or serve it with milk for a simple bowl. Add fresh fruit at serving time if you want another topping.

Snack: enjoy a small handful on its own, or scatter it over a bowl of fruit. Keep the cranberries mixed in after cooling so they are distributed through the batch.

Recipe notes & tips

• Line the baking sheet with parchment before adding the mixture.
• Whisk the wet ingredients together before pouring them over the dry mix.
• Spread the granola in an even layer for baking.
• Turn the tray halfway through and mix gently to help prevent burning.
• Press the granola down after baking, then leave it alone until completely cool.
• Add the dried cranberries only after the granola has cooled.

Variations

• Change the nuts: replace the almonds or pecans with another chopped nut in a similar amount.
• Switch the fruit: use another dried fruit in place of the cranberries.
• Add a warm spice: replace some of the cinnamon with another baking spice.
• Serve with yoghurt: spoon the granola over yoghurt for a breakfast bowl.
• Top with fresh fruit: add fruit just before serving for a fresh contrast.

Common mistakes to avoid

• Uneven coating: stir until the wet mixture reaches all the dry ingredients.
• Crowded tray: divide the granola between two sheets if it will not fit in an even layer.
• Skipping the turn: turn the pan halfway through and mix gently to reduce the chance of burning.
• Mixing too roughly: handle the granola gently during baking so it does not break up unnecessarily.
• Moving it while warm: leave it undisturbed until completely cool so clusters can form.
• Adding cranberries before baking: toss them in after cooling, as directed.

How to store

Store the cooled granola in a sealed container or bag at room temperature for about a month. It can be served as-is; the recipe does not specify reheating.

Frequently asked questions