Apple Quinoa Granola

Ingredients

• 200 g (2½ cups)old-fashioned oats (not quick oats)
• 43 g (½ cup)flaked almonds (whole almonds are also fine)
• 89 g (½ cup)dry quinoa
• 2 teaspoonsground cinnamon
• ½ teaspoonground nutmeg
• ¼ teaspoonground cloves
• ¼ teaspoonsalt
• 191 g (¾ cup)unsweetened apple purée
• 50 g (¼ cup), packedsoft brown sugar
• 60 ml (¼ cup)pure maple syrup
• 1 teaspoonvanilla extract
• 70 g (5 tablespoons), meltedcoconut oil
• 57 g (2 oz)dried apple chips

Instructions

1. 1

   Prepare the oven

   Heat the oven to 121°C (250°F). Line a large baking tray with a silicone baking mat or baking parchment and set it aside.

2. 2

   Mix the dry ingredients

   In a large bowl, toss together the oats, almonds, quinoa, cinnamon, nutmeg, cloves and salt. Set aside.

3. 3

   Combine the mixtures

   In a medium bowl, whisk the apple purée, brown sugar, maple syrup and vanilla together. Pour this over the oat mixture and stir until everything is evenly coated.

4. 4

   Bake the granola

   Pour the melted coconut oil over the coated oat mixture and stir until it is evenly distributed. Spread the granola on the prepared tray and bake for 1 hour 15 minutes, stirring every 15 minutes. Do not stir during the final 15 minutes. Leave it to cool on the tray.

5. 5

   Add the apples

   Once the granola is completely cool, break up the apple chips and toss them through it. Store in an airtight container at room temperature for up to 2 weeks; the apple purée means it will gradually lose its crunch.

What is apple quinoa granola?

Granola is a baked mixture of oats, sweetener and other additions, commonly served with yoghurt or milk. This American-style version gets its apple flavour from both apple purée in the coating and dried apple chips stirred in after baking.

Quinoa adds another grain to the oat base, while cinnamon, nutmeg and cloves give the mix a warmly spiced character. Baking it slowly helps the apple-coated oats dry out without rushing the process.

Nutrition and macros by portion

The nutrition label shows one serving as written: 623 calories, 12g protein, 86g carbs, 28g fat.

Oats, quinoa, brown sugar and maple syrup contribute most of the carbohydrates, while coconut oil and almonds provide much of the fat. The oats, quinoa and almonds also contribute protein. Serve a portion with plain yoghurt or fresh fruit to add contrast and round out the bowl.

Why use these ingredients?

Old-fashioned oats: they hold their shape during the long bake, unlike quick oats, which can become too fine or soft. Dry quinoa goes into the mixture uncooked, so it bakes along with the oats.

Apple purée and maple syrup: the purée brings apple flavour and moisture, while brown sugar and syrup sweeten and help coat the dry ingredients. Coconut oil is stirred through the coated mixture to distribute fat across the granola.

How to coat the mixture evenly

Wet mixture: whisk the apple purée, sugar, syrup and vanilla together first so the sweet ingredients are well combined. Pour it over the oats and stir before adding the melted coconut oil.

Oil: drizzle it over the coated ingredients and mix thoroughly, checking for dry patches. An even coating helps the granola bake more consistently across the tray.

Getting the bake right

Low heat: the oven is set to 121°C for a long, gentle bake. Stir every 15 minutes to redistribute the mixture and help it dry evenly.

Final interval: leave the granola undisturbed for the last 15 minutes, as directed. It needs to cool completely on the tray before the apple chips go in; warm granola may not have set into its final texture yet.

Texture and timing

The total baking time is 1 hour 15 minutes, with stirring after each 15-minute interval except the last. The mixture may still feel soft before it cools, so allow it to cool fully before judging the texture.

Apple chips: add them only after cooling and break them into pieces as you toss them through. This keeps the chips distinct from the baked oat and quinoa mixture.

How to serve it

Yoghurt: spoon the granola over plain or lightly sweetened yoghurt for breakfast or a snack. It also works as a crunchy topping for porridge or a bowl of sliced fruit.

For a simple bowl, add the granola just before serving so it keeps its texture. A splash of milk is another easy way to serve it.

Recipe notes & tips

• Use old-fashioned oats rather than quick oats, as specified.
• Spread the mixture in an even layer on the lined tray so it bakes consistently.
• Stir thoroughly at each 15-minute interval, but leave it alone during the final 15 minutes.
• Let the granola cool completely before breaking up and adding the apple chips.
• Mix the cooled granola well so the apple chips are distributed through it.

Variations

• More cinnamon: add a little extra for a stronger cinnamon note.
• Different nuts: replace the almonds with another chopped nut.
• Extra dried fruit: toss another dried fruit through after the granola has cooled.
• Less sweet: reduce the brown sugar, knowing this changes the balance of the coating.
• Serving bowl: add yoghurt or fresh fruit when serving for a different contrast.

Common mistakes to avoid

• Using quick oats: they are finer than old-fashioned oats; use the specified old-fashioned oats.
• Uneven coating: dry patches may bake differently; stir until the wet mixture and oil are distributed throughout.
• Skipping the stirring intervals: the granola may bake unevenly; stir after each 15 minutes until the final interval.
• Stirring at the end: the recipe calls for no stirring during the final 15 minutes; leave the tray undisturbed.
• Adding apple chips while warm: wait until the granola has cooled completely before mixing them in.
• Packing it away warm: cool it fully first, then transfer it to an airtight container.

How to store

Once completely cool, store the granola in an airtight container at room temperature for up to 2 weeks. It gradually loses some crunch because of the apple purée; no reheating method is specified.

Frequently asked questions