Cinnamon Raisin Quinoa Granola Recipe

Ingredients

• 340 g (2 cups)raw quinoa, any type
• 80 g (1 cup)coconut flakes
• 60 g (½ cup)ground walnuts
• 2 tspground cinnamon
• 50 g (¼ cup)brown sugar
• ¼ tspsalt
• 40 g (⅓ cup)chopped walnuts
• 1 tbsp (15 ml)honey or maple syrup
• 60 ml (¼ cup)vegetable oil
• 120 ml (½ cup)vanilla almond milk
• 1 tspvanilla extract
• 50 g (⅓ cup)raisins
• 50 g (⅓ cup)cranberries

Instructions

1. 1

   Heat the oven

   Preheat the oven to 135°C (275°F). Line a large baking sheet with parchment paper.

2. 2

   Combine dry ingredients

   Put the dry ingredients in a large bowl and mix them together. Set aside.

3. 3

   Mix wet ingredients

   Combine the wet ingredients in a small bowl and mix well.

4. 4

   Add wet mixture

   Pour the wet ingredients into the bowl of dry ingredients.

5. 5

   Coat the quinoa

   Use your hands to mix thoroughly, coating the quinoa evenly.

6. 6

   Spread on tray

   Spread the mixture in a thin, even layer on the lined baking sheet. You may need to bake it in two batches.

7. 7

   Bake and cool

   Bake at 135°C (275°F) for 30 minutes, checking and mixing the granola every 15 minutes so it cooks evenly. Turn off the oven and leave the granola inside until it cools.

8. 8

   Add dried fruit

   Remove the granola from the oven, then add the raisins and cranberries. Mix well.

9. 9

   Cool and store

   Let the granola cool completely, then store it in an airtight container.

What is quinoa granola?

Granola is a baked mixture of grains, nuts and sweeteners, commonly served for breakfast. This version uses quinoa instead of the rolled oats found in many granolas, with cinnamon, coconut and walnuts for a fragrant, crunchy mix.

Quinoa is an ancient crop from the Andes, while granola as a breakfast food developed in the United States. Here, the combination of quinoa and nuts gives the mixture plenty of texture, and the dried fruit goes in after baking so it stays distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 7g protein, 40g carbs, 17g fat.

The quinoa and brown sugar supply much of the carbohydrate, while the vegetable oil, walnuts and coconut contribute most of the fat. Quinoa and walnuts also provide some protein; serve a portion with yoghurt or another protein-rich accompaniment and fresh fruit for a more rounded breakfast.

The dry ingredients

Quinoa: Use raw quinoa as listed, rather than cooked quinoa. Mixing it with the ground and chopped walnuts, coconut, cinnamon, sugar and salt distributes the flavours before the liquid is added.

Walnuts: Ground walnuts help fill out the mixture, while chopped walnuts add larger crunchy pieces. Coconut flakes bring another texture and toast alongside the quinoa.

Getting an even coating

Wet mixture: Stir the oil, almond milk, honey or maple syrup and vanilla together before adding them. This makes it easier to distribute the liquid across the dry ingredients.

Mixing: Work the mixture with your hands until the quinoa looks evenly coated. Spread it in a thin, single layer; divide it between batches if the baking sheet would otherwise be crowded.

Baking for crunch

Low heat: The granola bakes at 135°C (275°F) for 30 minutes, with a check and stir every 15 minutes. Keep the layer even when you mix it so it cooks consistently.

Cooling: Once the oven is turned off, leave the granola inside until it cools. Then let it cool completely after adding the fruit; the finished texture becomes easier to assess once it is no longer warm.

When to add the fruit

Raisins and cranberries: Stir these in after baking, as directed, rather than mixing them into the tray before it goes in the oven. This keeps the dried fruit from baking along with the quinoa and nuts.

Distribution: Mix well after adding the fruit so each portion gets a little of both. Allow everything to cool completely before sealing it in a container.

Serving ideas

Breakfast bowl: Serve the granola with milk or spoon it over yoghurt. Fresh fruit can add a cool, juicy contrast to the crunchy mixture.

Topping: Sprinkle it over porridge, stewed fruit or a smoothie bowl just before eating to keep its crunch noticeable.

Recipe notes & tips

• Use a large bowl so you can coat the quinoa thoroughly without spilling the mixture.
• Check and mix the granola at the 15-minute mark, then again as needed through the remaining bake.
• Spread the mixture thinly, and use two batches if it will not fit in one even layer.
• Add the raisins and cranberries only after baking, as the method directs.
• Cool the granola completely before sealing it to help preserve its crunch.

Variations

• Choose a sweetener: Use either honey or maple syrup, as specified in the ingredients.
• Change the nuts: Swap the walnuts for another chopped or ground nut if you prefer.
• Try different dried fruit: Replace the raisins or cranberries with another dried fruit.
• Add warm spice: Mix in a little ground ginger alongside the cinnamon.
• Serve with yoghurt: Spoon the granola over yoghurt and fresh fruit for a breakfast bowl.

Common mistakes to avoid

• Using cooked quinoa: The recipe calls for raw quinoa, so start with uncooked grains.
• Crowding the tray: A thick layer may cook unevenly; divide the mixture between two batches.
• Skipping the mid-bake mix: Check and stir every 15 minutes during the 30-minute bake.
• Adding fruit before baking: Stir in the raisins and cranberries after the granola comes out of the oven.
• Sealing while warm: Let the granola cool completely before putting it in an airtight container.

How to store

Once completely cool, store the granola in an airtight container. The recipe does not specify a storage duration; keep it sealed and dry, and discard it if its appearance or smell changes.

Frequently asked questions