Oh man, Thanksgiving week has arrived. Bring out the stretchy pants! Who am I kidding, I wear stretchy pants everyday. 😉
We got started celebrating a little early this year by going to our first-ever Friendsgiving over the weekend.Whoever thought of the Friendsgiving idea is a genius! We had so much fun eating, drinking, watching football, playing with Jay and Courtney’s dog and trying to see Magic Eye puzzles. <– I have no clue how we got started with the Magic Eye thing but it totally brought back the 90s for all of us.
I have a hunch that you’re going to love this granola. Quinoa flakes combined with coconut, almonds, hazelnuts, coconut oil, maple syrup and raisins make a crunchy, delightful treat that can be eaten at any time of the day. Yes, please!
If you haven’t heard of quinoa flakes (<– affiliate link), they’re basically just the quinoa version of rolled oats. You can find them in the natural/organic section of most grocery stores. I usually buy mine at Whole Foods.
They are thinner and flakier (hence the name) and they cook up really fast — almost like instant oats. I’ve had them as a hot breakfast cereal before. It was good, but I don’t LOVE quinoa flake porridge as much as I love rolled oats. The porridge is thinner and the flakes don’t get the volume that oats tend to get.
That said, quinoa flakes make a great hot breakfast cereal option for folks that are gluten-free or sensitive to oats. Plus they can be used like instant oats in baked goods, they’re awesome in flake bakes, and they happen to perfect as a sub for oats in granola.
I made this granola while I was visiting my cousin last week. We took it to her moms meet-up group one morning and all the ladies loved it served over yogurt! The recipe makes a ton so we had leftovers and I ate it for breakfast almost every day and snacked on it throughout the week as well. The coconut maple flavor is absolutely delicious! I also really like the addition of hazelnuts — it’s not a nut you typically find in granola, but I’m hooked on its sweetness and I adore the added crunch.
As an added bonus, this recipe has to be one of the easiest granola recipes to make — the ingredient list is short and you literally just stir everything together, bake it, stir in the raisins and you’re done!
Can we just talk about how tasty maple syrup is for a minute? It’s one of my favorite natural sweeteners and I always have a big jug of grade b on hand for baking and cooking. I really like the flavor and the fact that it’s natural. I’ve found that it works great in dressings and sauces and I love using it as an alternative for processed sugar when baking. Here’s a few of my favorites maple recipes: Maple Lemon Tempeh Cubes, Maple Chocolate Chip Zucchini Bread, and Maple Coconut Roasted Almonds. And here’s a cool guide that shows how to use it as a substitute in baking.
As you get ready for the upcoming holidays consider making a batch of this granola as a gift. I’d say that you could package it up in cute little containers and give it to friends, but one bite and you’ll probably want to keep it all for yourself. 😉 Enjoy!
Coconut Maple Quinoa Granola
- 1 12 oz box of quinoa flakes
- 1 cup raw silvered almonds
- 1 cup raw hazelnuts, coarsely chopped
- 1 cup unsweetened coconut flakes
- 2 teaspoons cinnamon
- 1/2 cup maple syrup
- 1/2 cup coconut oil, melted
- 3/4 cup raisins
- Preheat oven to 350°.
- Place all ingredients except raisins into a large bowl. Mix together.
- Spread mixture evenly on a baking sheet lined with parchment paper and bake for 25-30 minutes, stirring once or twice throughout the baking time. Granola should be golden brown and crunchy.
- Pull out of the oven, stir and allow granola to cool. Place granola in a bowl, mix in raisins and enjoy. Store any leftovers in an airtight container.
This post is part of a partnership with Pure Canada Maple . As always, opinions are my own.