Quinoa granola

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So.  Effing.  Tasty.

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This was so much more simple than I thought it would be.

I’m never buying granola again (yeah right), but still…I know what I like in my cereal so why wouldn’t I make it to my exact specifications?  Right?

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My favorite things:

1. Clusters – textural variety is the most important part of cereal, oats, granola…shoot any food!

2. Crunch – none of this raw muesli bullsh!t, I want toasty!

3. Dried fruit and nuts – not one or the other, both.

4. Ratios – I like it when there are even amounts of everything so no one bite dominates.  Everything should be well represented; no skimping on the cranz, no shortage of almonds.

5. Coconut!!! – Clearly my obsession with this amazing food has hit another level (it’s made it’s way into my diet at least daily), but I’m not too worried.  I’ll have glossy hair and healthy skin that will make all the boys in the yard want my milkshake coconut oil.  Seriously though, I’ve come to realize that all my favorite brands and products are the ones made with coconut (flakes, shreds, butter, oil, whatever, the more the merrier in my opinion).

Given all this, I decided it was high time I made my own mix.

Then, a couple of weeks ago my cousin hooked me up with this quinoa cookbook and Roland red quinoa.

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Divine intervention!

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On my first flip through, several things caught my eye, but the really intriguing recipe was quinoa granola.  Raw quinoa?  Could that really taste good?  Wouldn’t it be hard and flavorless?  I was so curious…

So I decided that “Q” day of alphebruary would be the day to experiment.

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Oh boy was it a winner.

I tweaked the recipe quite a bit (ok, a lot) to meet my (aforementioned) specifications…and behold!

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Perfection.  At the rate I’m downing it, there won’t be any left by the time I get around to publishing this post!

Quinoa and Buckwheat Granola (vegan, gluten-free)

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Ingredients:

  • 1 cup whole rolled oats (certified gluten free)
  • 1 cup buckwheat (either groats or uncooked hot cereal mix is fine)
  • 1/3 cup quinoa (I used 1/6 cup each of of red and regular quinoa)
  • 2 T chia seeds
  • 3/4 cup raw almonds, coarsely chopped
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup raw sunflower seeds
  • 1/4 cup raw walnuts, coarsely chopped
  • 1/4 cup shredded coconut
  • 2 tsp cinnamon
  • 1/3 cup dried cranberries
  • 1/3 cup raisins
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil, melted

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Directions:

In large mixing bowl, combine dry ingredients (first 4 listed).

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Chop nuts and add to the bowl along with seeds and coconut.

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Mix well.

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Add liquids (melted coconut oil and maple syrup).

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Mixity mixity stir stir stir.

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Side note: I’ve come to the conclusion that there’s no better smell than melted coconut oil.

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Spread onto a baking sheet lined with parchment paper.

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Bake for 60 minutes at 225 degrees F.

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Let it cool and then break apart (you don’t need to actually break it, it crumbles pretty easily if you just brings the ends of the parchment paper together).

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Sample.  Liberally.

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Plain and simple, this granola is out of this world.

The crunch is unreal.  It’s still bizarre to me that uncooked quinoa and buckwheat are even edible, but I promise they’re not just edible, they’re fantastically flavorful.  It’s the perfect amount of sweetness, with the perfect ratio of nuts, seeds, and dried fruit, and the hints of coconut were ahhhh-mazing.

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I snacked on this non-stop on Sunday…it’s a wonder I had room for my other meals.  I just couldn’t stop!

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Are you drooling yet?

What are your favorite qualities (must-haves) in cereal/granola?

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367 thoughts on “Quinoa granola

  1. melmo

    oh gosh. this recipe seems delicious. I have to try this, as soon as i have eaten my cake. I’ve never made my own cereals but I just can’t wait :D

    Reply
  2. Alayna @ Thyme Bombe

    This looks wonderful! I like a granola with plenty of dried fruit. I love it when a dried cranberry hits cold almond milk or yogurt and gets hard as a rock. I’m sure many people hate that, but to me it’s like a little piece of candy!

    Reply
  3. rebecca lustig

    I totally agree with you, I’m very particular about my granola. I wish I could blend various brands into one, bc there are things I like and dislike about each.

    I’ve made quinoa cereal (highly recommend it), but never quinoa granola! Love it

    Reply
    1. elise

      thats what i always end up doing too – and then i got annoyed that it took, like, 4 different products to make one that i liked myself. this is a way easier and cheaper option!

      Reply
  4. jessica

    my favorite comment that you wrote on my blog is this: you’re a loser. because it’s true.

    anyway… i was talking to my mom about keen-wah and she said that apparently the people in bolivia (or someplace like that) whose staple food is keen-wah can hardly afford it anymore because the price has skyrocketed now that americans are eating so much keen-wah. just thought you may want to know. as a result, i will be eating more joe joe’s and less keen-wah.

    xoxo.

    Reply
    1. elise

      well im glad people like you are good and worldy and willing to make the sacrifice. because i am not. hahaha. love you!!!!!

      Reply
      1. Blaire

        People in Bolvia and Peru are literally starving and unable to eat the food they have subsisted on for centuries…. and you make light of it… Really not compassionate, definitely not vegan.

        Reply
        1. Blaire

          Also I don’t understand how one can identify as a hippie and make light of the plight of indigenous people. Quinoa is not our food to eat.

          Reply
          1. Dan

            Actually the people in Bolivia and Peru are being paid more for the quinoa they grow because Westerners are eating more of it. It helps their economies. It’s just a tad paternalistic to think that Bolivians and Peruvians are helpless in this matter.

          2. Kristyn

            Wow! Blaire, a tad harsh! My comment is actually for Dan down below, but it doesn’t give me an option to reply to him. I’m not an expert in global economy, however, having travelled to Bolivia and Peru I have an idea of how the countries operate. I am fairly certain that the indigenous people are not benefitting from the influx of Quinoa consumption around the world. The very wealthy minority owns pretty much everything worth anything. Including the quinoa. And they don’t share nicely.

  5. Jan

    I’m not a real granola fan, probably because I’ve never found a REALLY good one — or I’ve never made it. But I am definitely going to try this!!

    And as for the smell of coconut oil, I could not agree more. My daughter roasts butternut squash seeds with it, and the smell in the house is AH-MAZING!!!

    Reply
  6. housewifingaround

    Did it end up costing a lot to gather all those ingredients? I want to try this w/o breaking the bank. Any suggestions?

    P.S. I’m a new diehard fan of your site and will be trying to mimic your talent for making yummy healthy foods. I have a ton of food sensitivities and you don’t use the items I can’t each often. Made a link for my readers to your site, and will also recommend you in my page for recommended reading.

    Reply
    1. elise

      honestly i had EVERY single one already on hand. those ingredients are pretty much staples in my diet, so no, it was not a $$ strain at all

      ps im so so glad my site is helpful. thanks for the linkage, i cant wait to check your blog out now – such a cute name!

      Reply
      1. housewifingaround

        Guess I’ll just have to start stockin up and makin them staples as well. I’ll see about buying them bulk for now.You had me at pumpkin seeds!

        You have turned this into a I NEED IT NOW item, apparently for a lot of people lol.

        Reply
  7. Holly

    i need this in my life. like now. even though the smell of coconut oil makes me gag (weird, i know), i still love the taste of it.

    excuse me while i go catch up on like 20 posts…love you love you long time!!

    Reply
  8. Katie

    Yes, definitely drooling. You and I have pretty much the same requirements for granola (the clusters are #1 in my book) – so I can imagine that this recipe is golden. Must try.

    Reply
  9. Casey

    Why, yes indeed I am drooling.
    Crunch is a must in granola. I also don’t like overtly sugary sweet granola. The flavors need to be a little more subtle.
    Hence: homemade > store-bought

    Reply
  10. my little celebration

    Oh man, that looks awesome! I’ve made granola before but never with quinoa or coconut oil. I’ll have to give it a try!

    My favorite kinds of granolas have lots of crunchy oats, a hint of honey, and plenty of almonds.

    Reply
    1. elise

      this quinoa was pre-rinsed. otherwise yes you should rinse quinoa before cooking it – i dont think its lethal though – just advised

      Reply
      1. Cynthia

        Hi Elise. Is the pre-rinsed quinoa bought that way, or did you pre-rinse it yourself – and then did you dry it? I just bought some quinoa for the first time and haven’t looked over the package yet. I’m only just now diving into making things with quinoa after reading about it for a couple of years. Thanks.

        Reply
        1. Elise Post author

          i bought it that way. but like i said above, its not necessary to pre-rinse. some people prefer to do so while others dont. if you have to do it manually, you can use a sieve and drain it as best you can, but dont worry about getting it back to a dry state before use.

          Reply
  11. Emma

    Wow this looks amazing! I will definately be trying this recipe as soon as possible.
    Unfortunately my budget doesn’t allow for the purchusing of coconut oil, is there anyway I could subtitute some other oil without decreasing the yum factor?

    Reply
    1. elise

      well coconut oil is definitely a key contributor, but im sure another oil would work. just wouldnt have quite as much coconut flavor.

      Reply
      1. Emma

        Okay thanks so much, I just wanted to let you know that I adore your blog. Your writing style is very readable and your photos and food are amazing.
        Keep posting!

        Reply
  12. Amanda

    Definitely crunchy, lots of flavors, and I want something that doesn’t immediately become sog-tastic! :] (This looks like a winner!! Can’t wait to try it out!)

    Reply
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  15. cait

    just made this — didnt have coconut oil so i used a mix of coconut butter and olive oil instead…..this caused the granola to not clump but turned out really loose, just like a cereal, which is actually okay by me! i’m eating it right now mixed in with some yogurt. the taste is really good! price wise it wasn’t that bad at all either…i only had the oats, coconut butter and olive oil, so i had to buy all the rest, but i just went to sunflower market and bought everything from the bulk bins, so total it was maybe $6, which i think is reasonable considering its making like 8 or 10 cups of granola/cereal! also, elise, i don’t think you mention at what point to add the dried fruit. i actually added it at the same point i added the nuts, but i’m not sure this is right because some of the fruit burned in the oven….

    Reply
    1. elise

      i added the dried fruit with the nuts…since none of mine burned in the oven im wondering if the different heating point of the oil had anything to do with it? next time maybe try canola oil if you dont have coconut oil. otherwise, i definitely think coconut oil is worth the $$$$…either way im glad you like it :)

      Reply
      1. cait

        yeah i think you are right about the heating points….i have baked with olive oil before and noticed similar burning results so i should have figured it out….but the granola is so yum….just had a handful plain and the flavor and crunch are amazing! it also kept me full for like 4 hours yesterday….great recipe & thanks for sharing it!

        Reply
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  17. Jess@HealthyExposures

    This looks amazing! I’ve never actually done anything with buckwheat, but I’ve got some in my cupboard and I think this is the perfect use for it. And yes, yes – I want clusters AND dried fruit AND nuts!

    Reply
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  19. Elle

    I made this last week without the quinoa and buckwheat and it was so insanely good. Oh, the smell while it was cooking! Out of this world.

    I ran out of it yesterday which is entirely unacceptable, so now I’m going to try it with the quinoa and buckwheat. I don’t quite understand how the raw-to-toasted quinoa thing works but am excited to check it out!

    Reply
      1. Elle

        You’re totally right–delicious! Making it again for the third time now. I think I need some of this to be in my house at all times. :)

        Reply
  20. Tracy

    I have just figured out that my stomach issues for YEARS are because of a gluten intolerance…I am so happy to see this recipe! I’m going to try it this weekend :-)

    Reply
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  23. Sam

    I am not a veg or a vegan but i can promise i will make this sooner then later!

    Have you ever checked out iowagirleats?

    Reply
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  26. (what runs) Lori

    YES I’m drooling. And YES I’m making this!

    Did you cook the quinoa or buckwheat first? Sprout them?

    Looks amazing. Seriously. I’d eat the whole thing in one sitting. I have a thing for granola. ;)

    Reply
    1. elise

      nope! they were raw when they went into the oven. and they turned out fabulous! (youll probably eat it all in one serving)

      Reply
  27. sarah marie

    Elise, I made this tonight and it is FABULOUS! Seriously the best granola ever. I was a bit abstract in my measurements — a little more oats than called for, but no pepitas (didn’t have any), extra cinnamon — and everything turned out absolutely amazing. I want to devour the whole pan in one sitting, but I’m trying to restrain myself! :)

    Reply
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  29. Tracy

    This granola is amazing! i just made it for a second time and made the following subs:

    * Left out dried fruit
    * Added 3 T. cocoa powder
    * Reduced maple syrup to 1/4 c.
    * Reduced coconut oil to 1/4 c.
    * Added 1/2 tsp kosher salt
    * Increased cinnamon to 1 T. total

    It’s as yummy as the original, just a chocolate twist! In the original I reduced the syrup & oil and increased/added salt + cinnamon too. Also good!

    Thanks Elise. Love your blog! I’m not vegan but trying to eat vegan more often to try to reduce my cholesterol without drugs. Your daily menus are a veggierific inspiration!

    Best,
    Tracy

    Reply
  30. Pingback: quinoa-buckwheat granola | The First Kitchen

  31. Sarah

    I made this over the weekend. I left out some of the nuts (because I’m cheap) and reduced the sugar and oil, and I thought it was fantastic! I used dried blueberries for the fruit. I absolutely adore the texture – perfect clumpage! The only problem I had is that I didn’t remove it from the parchment until after it cooled, and it stuck to the paper like crazy. Ugh. I think I will try this again with the addition of carob buttons. mmmm….blueberries and carob :-)

    Reply
    1. elise

      yum. let me know how the carob works. i wanted to try that but i was unsure when to add them to avoid mega melting in the oven. carob and bloobs sounds fantastic!!

      Reply
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  36. ej

    thank you for this great recipe!! i made it a couple of weeks ago (with a few modifications because i didn’t have all the ingredients you used) and i just love it! i eat it every morning with my yogurt. did you figure out the nutritional information for your recipe? if so, please share! thank you!

    Reply
  37. Joanna

    I just made this today with a couple substitutions depending on what I already had in the house & it is by far the best granola I have ever had .. store bought or homemade. Clearly, I’m already addicted. Thanks for an awesome recipe!

    Reply
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      1. Robyn

        It’s amazing! Not that I have anything to compare it to; this recipe inspired me to make granola for my first time!

        Even if it turned out disgusting (which it most certainly did not) it would have been worth it just for the smell of coconuts hanging in the summer heat this afternoon.

        Reply
        1. Robyn

          Oh, and also, was discussing this recipe earlier with my sister, and we were wondering if you could swing it if you soaked the quinoa/almonds etc in water first to sprout them? Seeds change chemically significantly when they are brought back to life, and are way healthier when soaked. I believe I heard in a botany class that almonds actually contain a chemical that is a precursor to cyanide on their skin as a digestion inhibitor. Anyways, what do you think? Would it be soggy?

          Reply
          1. Elise Post author

            i loooove the smell of coconut baking. anyways, to answer the soaking question, im curious too now. it may work to soak them and then drain them really well once they started sprouting. i don’t know if baking the quinoa afterwards would un-do any of the health benefits of sprouting though…
            you’re right about the almonds though. check out this post: http://www.hungryhungryhippie.com/raw-almond%C2%A0fluff/

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  44. Joelle

    Thanks for the recipe. I made some minor modifications to adjust the recipe to my taste and pantry contents and it came out great. I love the use of quinoa. Just baked quinoa is definitely a new one for me. I will be using this recipe again.

    Reply
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  46. Lindsay

    I’m looking for more recipes with Quinoa and this sounds amazing…but wondering what I could use instead of coconut oil since my husband can’t have coconut?

    Reply
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  50. Vegan Dan

    I made your granola recipe the other day and loved it!
    But one problem…
    Is it possible that the Quinoa is not digestible without boiling it in water? Because the morning after I had the granola, I saw the quinoa in my stools as if it had not been digested at all…
    is this something I should worry about? or did I not bake the qunioa right? Or maybe my body can’t digest quinoa without boiling it. I have the same problem when I sprout quinoa too.
    Any ideas?
    Thanks!

    Reply
    1. Elise Post author

      interesting. ive never experiences this, and i have the weirdest GI tract so im not sure what to tell you. obviously, im not exactly an expert on this, but id say as long as you feel ok, its nothing to be alarmed over. but if it is coming out the same way its going in, i dont see how any of the nutrients could be getting absorbed. im assuming this doesnt happen when you cook it?
      i wouldnt be a good and prudent nurse if i didnt advise you to follow up on this if you notice any other changes or digestive issues.

      Reply
      1. Vegan Dan

        It seems to be only the case with some sprouts such as quinoa, and I guess in this case, raw baked Qunioa. When I cook Quinoa (boiling it in water) things turn out fine. I think I have a strange GI tract too…Thanks for trying to help. I think I will continue to avoid sprouted Quinoa and baked Quinoa.

        Reply
        1. Rachael Bailey

          Hi Dan!
          This has been my experience too with both red and black quinoa. I believe it has a lot to do with the dark color of the outside of the grain and density. I also hear this a lot with whole flax seeds. There are some things our bodies do not digest in our intestines without us grinding them up with our teeth first. Try soaking the darker quinoa first and add a splash of baking soda to break down the shell further. I suspect you don’t have a weird GI :) I’ve heard this from a lot of people regarding the 2 darker quinoa grains!

          Reply
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  52. Lynda

    I frequently experiment with granola, and on my last try added quinoa, millet, and barley, which I cooked in boiling water before I added it to the oat-nut mix for baking. (I cooked it first because the last time I added millet raw–without the quinoa or barley–it came out like grit after the mix was baked.) This time there was a little more hard grit! Any thoughts on how to add these healthful grains without the grit factor?

    Reply
  53. Denise

    I love quinoa! It is covered with a naturally occurring bitter tasting substance called saponins that must be washed off before you cook it. I just tasted a bit of it raw and the after taste is unpleasant. Did you rinse it first?

    Reply
    1. Elise Post author

      hey denise. most companies pre-rinse their quinoa now, but if it doesnt say so on the bag, yes, rinsing it first is a good idea. the saponins can be overly bitter to some.

      Reply
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  58. Michael O.

    This was my first ever batch of granola and I absolutely love it! I was skeptical about the buckwheat at first, thinking I might reduce the quantity, but I forced myself to trust the recipe and your rave reviews. All I did was add a big splash of vanilla and it turned out amazingly.

    This could definitely become part of my regular recipe rotation (along with hummus variations and homemade ice cream, mostly from David Lebovitz’s book). Thanks a bunch, Elise!

    Reply
  59. Amy

    I was just wondering if you stir this while it’s baking. I always stir my granola every 15 minutes to keep the outsides from burning, but I didn’t know if that would ruin the clumping in this recipe.

    Reply
  60. Michelle

    I’ve made this twice adding 3 times the quinoa the second time to increase the protein to carb ratio. Love, love, love it! Thank you for sharing it:)

    Reply
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  62. Celia

    This sounds lovely.

    I have a question about your site. Is there not a print icon? I can’t find it on firefox.
    Thanks so much,
    Celia

    Reply
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  64. Tt in nyc

    I made a huge batch of this (more quinoa and oats, too lazy to make a specual trip downtown for the groats sunday night) and i packaged it up pretty with your recipe attached as office holiday gifts. Uh, no one is vegan. I kinda didnt even mention that it was. No less than four coworkers told me today how awesome it was!! Helping to spread the vegan lovin to unsuspecting omnivores! :)

    Reply
  65. Jess

    Thanks for the wonderful recipe! I just made it with everything the same (normally I never follow a recipe to a T :) ), except I had to substitute agave nectar (maple flavor) for the maple syrup because it was cheaper. Unfortunately the recipe didn’t get clusters or get crunchy! :( The temperature was 225, not 325, correct? Would the drying time make a difference? Or do you think it’s the sugar switch?

    Reply
    1. Elise Post author

      thats weird. the temp is def 225, and i dont think drying time matters. hmmm…i guess it could be the agave swap. so weird. you definitely used coconut oil? and chia seeds? because thats what makes it crispy and clustery perfection for me.

      Reply
  66. Jess

    Thanks for the response! I definitely used coconut oil, but I did swap flax for the chia seeds. Still, it was the whole granola that was softer, so it must be the agave. I’ll have to try it again with real maple syrup. :) thanks! Still so tasty!!

    Reply
    1. Elise Post author

      yeah, must be. ive always used the same recipe and it turns out basically the exact same each time – complete with clusters and crunch. try the maple syrup and let me know.

      Reply
  67. Sofia

    My simple quick toasted quinoa breakfast:

    Put some quinoa flakes in a non-stick saucepan and place over medium flame. Toast til golden brown. Tip into bowl and let it cool for a few minutes. Stir in some plain youghurt, honey to taste, and some blueberries (or any other fruit). Mix and enjoy.

    Reply
  68. Sarah

    Really looking forward to making this!! My husband and I have recently started trying to web dairy/gluten/processed foods free, so finding recipes like this is always exciting! Thanks for sharing :).

    Reply
  69. Ammie

    Getting ready to make this but am wondering about the coconut oil. Did you measure it before or after you melted it? Not sure if it will make a difference in the long run but just wanted to check. Thanks!

    Reply
      1. Ammie

        It just came out of the oven! I subbed agave for the maple syrup & didn’t get clusters. :( I even cooked it for 20 minutes longer but parts of it were still kind of moist. Next time I’ll use a larger baking sheet and try half agave & half maple syrup to see what happens. Oh, I added vanilla too. It tastes divine despite the lack of clumps!

        Reply
  70. Deanie deboer

    so do you think this would be ok for someone with Diverticulitus with all the seeds, if it was all milled up do you think it would taste ok or is the texture the good part?

    Reply
    1. Elise Post author

      hmmm…im not sure and i dont feel right about advising something that could cause a flare up, so i think it would be best to ask your GI doc before trying it. milled up would still be delicious though – like a granola smoothie!

      Reply
  71. meg

    wow- can. not. stop. eating. it!!!!!!!!!!!!! whole fam loves it. i added figs, dates and fresh grated ginger too……..mmm. unfortunately after two bowls of it with yoghurt and blueberries at 10pm (couldn’t wait to morning after it came out of oven) i feel sick – my bad.

    Reply
    1. Elise Post author

      i think you can if you find the recipe through the recipage link (first link in the veg*n recipes tab). anyways, thanks for the good review!

      Reply
  72. Kelly

    Found your blog and recipe thanks to fb and my friend Meg (above)! Just beginning to add more grains, fiber, etc. to my diet. Just made a batch of this granola today and it is WONDERFUL!!! I guess I have many new staples in my cupboard. I will have to find more recipes to use everything. Even my not-so-healthy eating husband and son like this! Bonus!

    Reply
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  74. Kathy

    Why, oh why can I not get clusters of crunch out of this granola??? I love the flavor but am really craving the hard crunch that is described. I was using ground chia and wondered if that made a difference so bought the seeds and tried it again. Same results!! I have made it 5 times and eaten every morsel but am determined to get it to cluster….help!!!

    Reply
    1. Elise Post author

      hmmm..ok the only thing i can think of is maybe youre piling it on the baking sheet too thickly and so they arent able to crisp. next time use more than one baking sheets and spread it out really thinly so theres no overlap in granola as it bakes. hope that helps!

      Reply
  75. Meghan

    How does this granola match up with a low FODMAPs diet? I’m very wary of dried fruit, but I hate to deny myself of one of the best parts of granola if it’s not a real issue…and coconut flakes, are they approved?

    Reply
    1. Elise Post author

      coconut is considered a fodmaps free food – in oil, butter, and unsweetened flake form. you have to be cautious with added sources of sugar or sweetened coconut though. the milk in cartons is ok (like the so delicious brand) but im not sure amount the coconut milk in cans. raisins in small amounts are tolerable to most. i am ok with them and im fairly fructose sensitive. dried cranberries are also fine.

      Reply
  76. Shelly

    I just recently bought my first box of quinoa and was searching through recipes and came upon your site :) I love granola and feel the same way you do…it should be crunchy/toasty and have a good amount of all ingredients. I can’t stand buying granola that says “fruit and nut” and there’s like 4 walnuts in it. Gonna have to grab a few ingredients but I’m definitely going to try this soon…thanks!

    Reply
    1. Elise Post author

      awesome! its one of my best recipes ever. i still make it constantly…if you need more quinoa ideas, i have tons of others in the recipes tab. enjoy!

      Reply
  77. Pingback: Quinoa Granola « Recimplicity

  78. Pingback: You’re SO Granola! and…Rock Chalk!!!! | healthy belly ellie

  79. Pingback: Gluten-Free No-Sugar-Added Granola «

  80. Noemi

    Hi, I just have a question about the quinoa. Do I have to wash it first before I put it in the mix? I made granola with amaranth as well and quinoa. I bake it at 350 for 16 min. The quinoa and amaranth were hard . Do I need to bake it for more time?
    I will definitely try your recipe. Thanks!!

    Reply
    1. Elise Post author

      rinsing the quinoa can help rinse the saponins, but its not necessary. for clarification – i use uncooked quinoa, so it is crunchy and hard. my recipe would never get crunchy like granola in only 15 minutes!

      Reply
  81. Chrissy

    I love this recipe [and your blog, obv]! I found that I definitely do not digest the uncooked quinoa though. Have you ever tried sprouting the quinoa or cooking it before adding it to the mix? I’ve never sprouted quinoa, but it seems like if I cooked it regular style first, it would be too moist and might throw off the balance/crunchiness. Any thoughts?

    Reply
    1. Elise Post author

      cooked could be good for sure. lemme know if you try it.
      im not a big fan of sprouted quinoa. i did it once and found the effort not worth it.

      Reply
      1. Erin

        You can buy sprouted quinoa at most health food stores, Tru Roots has a great sprouted, pre-rinsed organic one. It works great in this recipe, and is so much easier than sprouting at home!

        Reply
  82. Pingback: Guest post from Sarah: Fermenting and FODMAPs « FODMAPS diet

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  84. Christi

    Good morning, if I wanted to make this more of a protein bar than granola for a good snack to pack would I add more oil or maybe press into a pan and cut apart? Just wondered what your take would be on that. Love, love your website and will visit often.

    Reply
  85. Shaina

    Just made this. It was soon yummy but I used honey instead of maple syrup. Crunchy and cluster like. Thanks so much for posting this

    Reply
  86. Peggy

    Wow, this looks so good I have to try it! We eat a lot of granola, but I’ve always bought it…confession…I didn’t think I could make it as good, but now I’m confident because of your blog and pictures. I can’t wait to try this!
    thanks!!

    Reply
      1. Peggy

        Elise, I finally got to try it late Thursday night. By Friday morning when I went for a little breakfast granola, it was gone! The kids and I enjoyed it so much that they scarpered off with it. Of course, I couldn’t leave well enough alone and follow the recipe. I threw in some Chia seeds, shelled hemp seeds, agave nectar, and the kitchen sink. Wonderful! Thank you Elise for being such a good teacher.

        Reply
  87. Heidi

    Made this. Love it. I dig the whole coconut, chocolate thing, so I added in some cacao nibs after it was cool. Mmmmmm…..

    Reply
  88. Deanie deboer

    well i just made it for the first time and lOVED it, I can see it becoming a regular staple for me.

    Reply
  89. Pingback: Quinoa Granola (Thermomix) « noredmeat.com

  90. Christine

    Just stumbled upon your site today and I’m glad I did. Lots of great recipes, but this quinoa granola looks and sounds amazing! Thank you for your insight and dedication. I will be visiting again soon!

    Reply
    1. Elise Post author

      i just starred your quinoa granola bars today! quinoa is fantastic. this recipe of mine is an all time fave for sure. hope you enjoy!

      Reply
  91. Eran

    Looks delish and solved many of my conflicts about raw-quinoa, yes or no? One remaining dilemma – any recommended substitution for the oats? Thanks!

    Reply
  92. Jenna Lilly

    This is baking in my oven right now. My kitchen smells fantastic!

    P.S. your blog is amazing! completely changed my lifestyle, I can’t thank you enough!

    Reply
  93. Pingback: Packing & Quinoa Granola {Wheat Free/Gluten Free} » Bakeaholic

  94. Pingback: Buckwheat and Quinoa Granola « Well Balanced. Food. Life. Travel.

  95. Pingback: Crazy Sexy Adventure Day 4: Food Prep Day « My Cup of Tea

  96. Mamma Rachael

    First off. Love the granola and so do my kids. Thank you! I’ve read that eating raw quinoa is not very nutritious and can even remove some nutrients from our us. This is baked for an hour, so not really raw, but do you know if this is enough to allow us to absorb all the wonderful things quinoa has to offer? Looked everywhere online and can’t seem to find and answer. Thanks again!!!

    Reply
    1. Elise Post author

      hi rachael! first off, thanks for reading, and im so glad you and your kiddos like the quinoa granola.
      i did a fair amount of research after someone else asked a similar question. i couldnt find too much info, though. there seem to be an equal number of sites devoted to pro-raw as there are to pro-cooked (to say it with a positive spin) so its hard to figure out whats what. im going with the everything in moderation motto :)

      Reply
  97. Pingback: Crazy Sexy Adventure Day 8: Hot Hot Heat « My Cup of Tea

  98. Pingback: Super simple granola

  99. Jennifer

    I just made this tonight, and it has to be the best granola I have ever tasted. Plus, since I am pregnant, it is the perfect source of protein during the day for me. The quinoa part grabbed my attention the most. Thanks for the recipe. I also prepared your faux cobbler for tomorrow. Can’t wait!

    Reply
  100. Pingback: Breakfast | the plant-based experiment

  101. Sierra

    I have 1 batch in the oven and am snacking on the 2nd batch now! (It’s like granola cookie dough hahaha..) This is by far the best granola I’ve made! Thank you so much!! I didn’t have all the ingredients on hand, so I substituted chopped up sticky dried cherries from Whole Foods for the dried fruit and honey for the maple syrup…

    Reply
  102. Sheryl

    What could be used in place of the coconut oil? I have high cholesterol and don’t use coconut oil. Do you have the nutritional information on this granola?

    Reply
  103. Pingback: Princess Buckwheat Granola « Princess Adventures

  104. lin

    I tried this recipe today and I only used oats (didn’t have buckwheat so I doubled the oats) and cut the oil and maple syrup in half. I added 1/4 cup peanut butter (30 seconds in microwave to liquify it somewhat for mixing). Came out perfect for me.
    Thanks so much, I love new granola recipes.

    Reply
  105. elizabeth

    i made a massive bunch of this (for hostess gifts) with dried figs added in! so so so delicious! i don’t want to give it away.

    Reply
  106. Megan

    Hey there!
    I made some of this and it was FABULOUS! Just absolutely delicious!

    I only ran into one small problem, though – mine did not cluster like yours seemed to have clustered. I used honey instead of molasses when i was making it – do you know if that has anything to do with it? Any recommendations on how to make it cluster next time?

    Reply
    1. Elise Post author

      do you mean instead of maple syrup? theres no molasses in this recipe. im not sure if that’s what caused the lack of clusters, but at least it tasted good? the coconut oil is what makes it crunchy and the syrup holds it together. try it with maple syrup next time.

      Reply
  107. Michelle

    Elise – this looks amazing!! I have been stuck on hot oats for breakfast for a while so I am going to make this tomorrow to enjoy for breakfast for the next few days (if it lasts that long!!)

    Reply
  108. Deb

    This is the most amazing recipe – love it! I am on a starch free diet, so omitted the oats and then I substituted goji berries for the dried fruit and pecans for the walnuts (didn’t have walnuts at the time). I then dried it in the dehydrator, making it the perfect raw breaky! Thank you!

    Reply
  109. Beth

    WOW Elise you’ve out done yourself with this one! I’m excited to try out this granola, the pictures look divine and all healthy goodies in it! YUM ♥

    Reply
  110. Lu

    Just cooking the first batch….smells amazing….doubled the ingrediants….slightly worried I may drown in Granola. Any idea how long it lasts if put into an air tight container?

    Reply
    1. Elise Post author

      hmm…hard to say because i eat mine so quickly. in an air tight container is should be good for a while. a few weeks? not sure. it may lose a bit of it’s crunch but otherwise should be fine.

      Reply
  111. Laureen

    This granola is amazing. I’m making my third batch right now. So easy to use what’s on hand and substitute too. I’ve added quinoa flakes the last couple of times I’ve made it and it works well.
    Thank You

    Reply
    1. Elise Post author

      how clever! ive yet to try subbing quinoa flakes, but i have a bunch on hand now, so ill definitely give it a go. thanks for the idea :)

      Reply
    1. Elise Post author

      Hi James. You’re right – this isn’t a raw recipe. I don’t think I ever claimed it to be such. It’s delicious though…enjoy :)

      Reply
  112. Tracey

    Hi Elise,
    I found a receipe similar to yours in a magazine at my doctors office. I made it and loved it but mine doesn’t clump like yours. Its too crumbly. I just made another batch and I was so disapointed with the texture I went online for some answers and found your site. I’m going to try yours next time. Do you think theres away to clump what I’ve already made?

    Reply
    1. Elise Post author

      hi tracey – its kinda hard to say since i dont know what was in the recipe you used, but id guess it has to do with either a lack of (or insufficient) chia seeds, maple syrup, or coconut oil. im not sure if theres a way to get clusters post-baking…i wish i could help more but i have no clue about the other recipe so im really just guessing. good luck!

      Reply
    2. Ttrockwood

      Hi! So what i know would work is if you take the already made granola, and mix it with sweetened condensed milk. You may want to add a bit more oats so it doesnt get too sweet also. Then just bake low-ish at 300 for 30 min and check.
      It will definately make “clumps” and be a little sticky, not vegan but would solve the problem :)

      Reply
  113. Runa

    This granola has replaced my regular Alton Brown recipe. Hubby, 4yr old son, and I can’t enough. LOVE it! Love your blog too :)

    Reply
  114. Pingback: Granola | tryingchange

  115. Pingback: Quinoa Granola « proper noun: sherlonya

  116. Kelly

    Hi Elise- I commented a year ago (Feb. 2012), the first time I tried this recipe. I still love it and am eating it daily as my breakfast or yoghurt topping. I run a childcare program so your granola has also found it’s way into my little kiddos diets, and on to their families! Anyway, I just made batches of this last year for my daughter and her friends in college. It seems that once they all had some of my daughter, Lauren’s granola that she had brought to school, they ate all of hers and started calling me with requests for their own tins of granola! You made a lot of people happy last year! thanks for the great recipe!

    Reply
    1. Elise Post author

      hi kelly! what an awesome comment to get!
      thanks so much for passing on the granola love – and for making my day with this kind message :)

      Reply
  117. A.C.

    Hi,
    Can I just eat the quinoa seeds without sprouting them, without cooking them? I know most blogs/sites state you should at least soak them for 3 to 4 hrs, but, lol, I’m looking for the most simple/easy/maximum nutrition use for quinoa. Raw, not sprouted, they have more nutritional value. Anyway, just curious if you’ve ever considered or heard anything. I’m eating the costco quinoa, white, it’s good.
    Thanks

    Reply
    1. Elise Post author

      hi AC
      some people can tolerate raw quinoa and others cant. sorry if this is TMI, but in its raw form it usually just comes out the other end undigested. im guessing that means none of the nutritional benefits are received. 99% of the time i cook it or bake it (like in this recipe). the other 1% of the time i soak or sprout it first.
      im not sure which method is easiest for the gut to extract the max value.

      Reply
  118. Erin Gates

    This is the 3rd time I have made this granola and I LOVE it! My kiddos love it too an my picky hubby even eats it:)! Thanks for the recipe!

    Reply
      1. Elise Post author

        i made some w goji berries recently too! such an awesome addition. ill try cacao next time as well. mmm…

        so glad you like it traelynn!

        Reply
  119. Link

    Hi Elise

    I’d love to try this but I’m calorie counting & wondering how high in calories it would be for a serving, did you ever calculate that? Thanks, Kim.

    Reply
    1. Kelly

      Hi Kim, I am responding because I was wondering the same thing a few months back (when I really started watching my diet). When I went through the recipe and added up the fat and calories for this recipe it came to something like 11 grams of fat and 730 calories per 3/4 cup serving (I eat mine as cereal). Most of the fat is coming from the coconut oil. I still love everything in this recipe because it is all so good for you, but when you have weight to lose, it may not be best to eat it as cereal. I have decided to try this recipe and omit the coconut oil and substitute applesauce, and try honey instead of maple syrup. I will re-post a comment after I make the revisions, hopefully this week-end!

      Reply
        1. Kelly

          Oopsie! Just noticed that I typed the calories per serving in wrong. It is not that high. 173 calories per 3/4 cup serving. The fat grams are 11 g.

          Reply
          1. Kelly

            Hi again Kim (and Elise) I did end up making a revised granola this week-end. I substituted the oil for 1 cup of applesauce and I added only 1/4 cup of honey instead of the maple syrup. It turned out more chewy than crunchy, but other than that, the applesauce added a wonderful new tartness. This change brought the fat and calorie count down to 4g fat and 114calories per 3/4 cup serving! That is the beauty of this recipe you can add or substitute a number of different treats!! It all works!

          2. Kim

            Thanks Kelly, great tip! Well I made it and it is effing tasty!! I worked out the cals on the original recipe to be about 290 for a small bowl. I want to try again with less coconut oil, I might just try your applesauce idea, thanks!

          3. Elise Post author

            not stupid! unless you have GI issues that affect your gut lining, yes, you should still absorb the nutrients.

  120. Christy

    I just made this today- had to make a few substitutions but it still turned out great! I didn’t have buckwheat so I upped the amount of oats and quinoa and added 2 T. ground flaxseed and 2 T. sesame seeds. I didn’t have pumpkin seeds so just doubled the sunflower seeds. And my husband doesn’t like raisins, yet likes dried cranberries, so I just doubled the amount of those. Everything else was the same and it is so good!!

    Reply
  121. Jessica

    I’m a complete granola nut but I’ve never seen a version anything like this. Thanks for sharing such a refreshing alternative, I can’t wait to try it out!

    Reply
  122. cheap christian louboutin

    Hi there! I could have sworn I’ve been to this blog before but after looking at many of the articles I realized it’s new to me.
    Anyways, I’m certainly delighted I discovered it and I’ll be book-marking it and checking back often!

    Reply
  123. Andrea

    This was amazing!
    Do you have the nutritional breakdown and calorie count for this recipe. I am afraid to ask – especially if you eat the whole recipe in two sittings :-)

    Reply
  124. Winnie

    Thanks for an awesome recipe! I’m not a big health foodie but this was fantastic and quite tasty! I don’t like cooked quinoa but having it toasted in granola is delicious. I’ve shared this recipe numerous times and my friends love it as well. Thanks again!

    Reply
  125. Audrey

    Thank you Elsie for this FANTASTIC RECIPE!
    It is absolutely amazing and everyone in the family loves it! I do not have any oats in the house so I crumbled 1 1/2 cups of Glutino Pretzels instead! WOW it adds a different kind-a salty/sweet bite every once and a while :)
    Thank you for sharing your journey.

    Reply
    1. Elise Post author

      love love love glutino pretzels. and since sweet and salty together are a fave i can totally understand how awesome that addition would be. thanks for the idea!

      Reply
  126. Pingback: Granola that’s chewy

    1. Elise Post author

      do you mean steel cut oats? if so, yes you can use them and no they don’t need to be cooked first. theyll be crunchy similar to the quinoa.

      Reply
      1. Ammie

        Elise, is this the coconut oil they sell at Costco? I’ve been using the TJ’s coconut oil but I burn through it pretty quick. The oil they sell at Costco is about $0.07 cheaper per ounce but I was unsure about the quality.

        Reply
  127. D

    I just tried this, as I’m currently on the FODMAP restriction diet I couldn’t be content without some granola with yoghurt for breakfast. This seemed like the perfect fit.
    So I made a batch & it’s very tasty & perfect crunch!
    A bit too sweet for my liking, I already added less maple syrup than the recipe suggests. So maybe less still. It also doesn’t clump, which is perplexing. Because aside from the maple syrup I followed the recipe. Any idea why that is? Regardless, I’ll continue to make it. Thanks so much.

    Reply
    1. Elise Post author

      based on the info – the only thing i can guess is the absence of maple syrup? as long as you followed the rest of the recipe, that’s the only thing i can think of. ive made this recipe a million times and it always makes clusters.

      did you let it cool all the way before you sampled it? i know thats hard to do ;)

      Reply
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  129. Belle

    Excellent recipe. Thank you so much for posting this. I made this this morning. My only change was to use 1T of coconut oil, all other ingredients and amounts remained exactly as written.

    My granola chunked up nicely into clusters even though I used less oil.

    I made sure to lower my baking rack in my oven so that the baking sheet is in the middle of the oven so as not to burn the granola. The 60 minute cooking time was perfect. I turned the baking sheet around at 30 minutes.

    When I took the hot sheet out of the oven, I poured the dried fruit on the pan instead of cooking the fruit. That worked out great, too.

    Reply
  130. Kristine

    This looks fantastic! I have recently started trying to eat better and try new things and this looks so good I think it is my next tackle! Thank you so much for your blog and all of you helpful hints- all so great!

    Reply
  131. Robin

    I made this tonight. Oh my gosh the smell while it cooked was amazing. The end result even better! Thanks so much for the recipe. I’ve never made granola before and it was a lot easier than I thought. No more purchasing granola for this girl. I will make it. Yummo!

    Reply
  132. Cinde

    This is just the cats pajamas, I had to comment!
    Itis really good and I like all the people who wrote down alternatives. Although a few say this is fattening, we need a certain amount of calories per day anyway, if if most are eating raw(ish) these are needed nutrients.
    Had mine with organic strawberies and my own raw almond milk.
    You don’t need much as it really is filling. So calories are a no brainier unless you pig out on it like I did out of the oven. I even woke up at 2:00 and nibbled, Went back to sleep and had some calming sleep. it’s a keeper for sure.

    Reply
    1. Elise Post author

      i completely agree cinde! we dont need to fear (healthy) fats at all, as they have an important role in the diet. yes theres an issue of moderation for some, but for weight loss, its about tweaking kcals in and kcals out, as opposed to altering macronutrient ratios. and of all the places to get your calories, i think the quality of this granola makes it a winner :)
      glad you enjoyed it!!

      Reply
  133. fleur

    I used rices flakes as unable to use oats my first batch burn as I used butter, the second lot I used coconut oil what a difference.

    Reply
  134. lauren

    Wondering if you have any tips…I made this awhile back and we loved the texture, but I’m pretty sure I had issues with digesting the raw quinoa. Is there any way to soak grains and then make granola? Would letting the mixture sit in the bowl in the fridge or at room temp do anything?
    Sometimes raw oats bother me, but it seems like when I let them sit in yogurt, cookie batter, etc. for awhile they don’t.

    Reply
    1. Elise Post author

      hi lauren. yes, soaking grains/quinoa definitely helps increase their digestibility. the only downside to doing this before using them in a recipe is that the liquid they absorb will affect the amount of liquids called for the recipe and the baking time. basically you will have to dry the soaked grains completely before using them in recipes…its not impossible, its just pretty time consuming. if you dont want to do this, you could *probably* just try baking it longer. lemme know if you try it!

      Reply
      1. lauren

        I tried this over the weekend and it worked!
        I soaked the oats and quinoa for 24 hours, then rinsed and dried them out in the oven for a couple hours one day, then mixed up and baked your granola the next day. It came out great, and I’ve had it for breakfast the last two days (plus a few giant palmfuls whenever I see it!).
        I made a double batch hoping it would last me the last couple weeks of my pregnancy…but I’m not so sure! Next time, I plan to measure the grains out ahead of time and mix this up without the pre-drying step. It seems like that should work and I’ll be home with a newborn so I should have plenty of time to let it dry out :)

        Reply
  135. Jahyde

    Ok I made it but the quinoa is extremely hard. It still taste great but my wife won’t eat it and the purpose was to create a healthy cereal for her. What do I do?

    Reply
  136. Pingback: Beach, Markets and Quinoa Granola | thebluemacaron

    1. Elise Post author

      the quinoa was pre-rinsed. i bought it that way. if yours is not, you can pre rinse if youd like but make sure it fully dries before using it.

      Reply
  137. Melissa

    Maybe I’m just not seeing it…..but is there a “print friendly” version? I’d like to print the recipe out but without all of the pictures.

    Reply
  138. Melissa

    Is there a way to print the recipe & directions in a “printer friendly” manner so that I don’t waste a gabillion sheets of paper printing all of the pictures?

    Reply
  139. amy

    Made this today and it is unbelievable – wishing breakfast would come sooner so that I could have it with almond milk.

    Reply
  140. Orlee

    This is going to be my third batch. I took out the buckwheat and increased the quinoa instead. Halved the maple syrup and added coconut palm sugar 1/4 cup, eliminated dried fruit and increased raw almonds and chia seeds, added flax seeds. Increased the connamon to 1 T, added vanilla extract.. I rinse the quinua and let it dry overnight. I also let the grnola cool in the pan for two hours which seemed to increase the clusters, which I like. This is a wonderful recipe and I love getting all my superfoods in in one meal!

    Reply
  141. jono

    HI, love this recipe, just have some issues getting it to ‘cluster’ have read elsewhere that egg whites are good, thats helped but still could be improved.
    any hot tips?
    thanks,
    Jono

    Reply
    1. Elise Post author

      hmmm…hard to say without a window into your kitchen. did you sub or alter the amount of maple syrup or coconut oil? those are key for clusters. egg whites do help for sure, so if you arent sensitive to eggs or vegan, then go for it!

      Reply
  142. Claire

    I absolutely love this granola. My kids favorite are the parts that don’t get broken up (more like bars). I am going to try to reduce the maple syrup (i.e. sugar) this time. I was trying to read through posts and see what was successful. Any opinions regarding this?

    Reply
    1. Elise Post author

      i think some people successfully tried reducing it and swapping in applesauce, but i cant say as i havent tried it. might change the consistency…let me know what you try and how it works!!

      Reply
    2. Orlee

      I used coconut palm sugar, it’s low glycemic, natural, and safe for diadetics, I halve the maple syrup and add the coconut palm sugar, add vanilla extract, add 2 teaspoons more of cinnamon.

      Reply
  143. Fodmaper

    holy crap, this is some good s**t! I love it to bits and pieces. Of course I didn’t have sunflower seeds or walnuts, so hemp seeds, Sesame and Pecans did just the trick. I added in a teaspoon of Maca powder and a teaspoon of bee pollen.

    I also substituted 1/4 cup of coconut oil for coconut butter (adds flavor).

    I came out perfect, yummy and awesome.

    Reply
    1. Elise Post author

      In an airtight container it should be good for a few weeks…although mine never lasts longer than a few days ;)
      Glad you like it!!!

      Reply
  144. Shea

    How do you store the granola once its made (and before its devoured)?? Fridge? Or room temp? Do you have any idea how long a batch will keep?
    Thanks for the great recipe!

    Reply
  145. Pingback: Clustered Quinoa Granola (Kanrocksas) - What Katie's Baking

  146. Pingback: Homemade coconut granola | food et flora

  147. DC

    Just made it last night and ate it for breakfast this morning. Really tasty! Gonna have to try some variations on this

    Reply
  148. Pingback: Buckwheat and Quinoa Granola | Well Balanced. Food. Life. Travel. « Kate Scarlata RD

  149. Pingback: Pumpkin granola | to her core

    1. Elise Post author

      Hi nadja. I’m not exactly sure how omitting the oil will alter the texture or cooking time. I’m pretty sure that could work but it may require some tweaking on your end. If you want you could use another oil in place of the coconut oil. I’ve previously made granola switch nut butters so I know they will be tasty. If you try it out comment again so others know. Good luck!

      Reply
  150. Lorraine swart

    Fantastic recipe!! You’ve saved my morning crabbiness as I now look forward to my fodmap free crunch granola.

    I took out the oats as I’m celiac and the nuts as I’m allergic, so I added quinoa flakes and amaranth. I also added vanilla paste which I love in everything to add that sweet flavour I miss :-)

    Reply
  151. nathalie

    OMG!!! this looks delicious!!! definitely making some tomorrow!!!!!
    So glad I’ve got to know this blog… looks amazing! Keep up the good work!!!!
    nath
    xox

    Reply
  152. Trish

    Hi,
    I love your blog. I want to make this, but all I have is honey and maple syrup. I should be getting coconut oil in the mail soon, but you know… I want granola NOW! :) Do you think honey would work alright? Or what about mixing in some natural peanut butter/almond butter/whatever?

    Reply
  153. jeanna

    I despised quinoa until I found this recipe.It’s everything you describe and more. Out of necessity I used 2 cups oats no buckwheat, other tha that I followed your recipe exactly.Everyone that tries it loves it.Ihhope to find a cheaper source of maple syrup so I can make this often. THANK YOU!

    Reply
  154. Pingback: Quinoa Granola, My New Love | The Conscious Mom's Journey

  155. rasik

    Thanks for a great recipe….what quantity does this recipe make?
    and once made what would be its shelf life…thanks again

    Reply
  156. Yovanna

    I made this granola (minus the raisins and buckwheat…I just added more oats) and it’s fabulous! The smell is heavenly! Thanks for the awesome recipe

    Reply
  157. Pingback: Produkttest: Buchweizen (Alnatura) | Neues vom Deich

  158. Julie

    Great recipe! I just made this for my family and they have already said I should have made a bigger batch. This granola is good as is or mixed with yogurt or into a fruit smoothie. This will definitely become a regular staple in our household.

    Reply
  159. Nicola

    Hi
    I just came across this amazing recipe on Pininterest but just wondering about the fact that when you use uncooked quinoa you are not rinsing it and I thought there was a protective bitter coating on the outside and so it was important to rinse before use???
    Any information would be appreciated

    Reply
    1. Elise Post author

      hi nicola – check out the rest of the commenters but if you are new to quinoa you may want to rinse. i don’t taste the saponins at all and i don’t rinse quinoa before i cook it and i haven’t had any issues. hope that helps.

      Reply

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