This ridiculously addictive maple quinoa granola is made with oats, quinoa, nuts and maple syrup. It makes for a crunchy, delightful treat that can be eaten at any time of the day.
I used to be the girl that bought expensive bags of granola in an effort to be “healthy.” Turns out, store-bought granola is usually laden with added sugars and unnecessary oils… not to mention the outrageous price! Thankfully I learned how to make my own granola. It’s rewarding, simple, money-conscious and gives you control of the ingredients.
The Well Plated Cookbook
This maple quinoa granola is from The Well Plated Cookbook by Erin Clark. Erin and I have never met in person, but we’ve connected online and I’m so excited for the launch of her cookbook. This cookbook is filled with 130 delicious, everyday recipes that are fast and budget-friendly. The recipes are organized by meal (Breakfast, Party Appetizers, Salads, Mains, Soups, Sandwiches, Healthy Dinners, Sides, and Dessert) and every recipe has a photo!! If you’re looking for a cookbook to gift this holiday season, definitely check out Erin’s cookbook (learn more on her website).
Erin sent me an early copy of her cookbook to check out and since receiving it, I had been eyeing this quinoa granola recipe! Lucky for you she’s given me permission to share the recipe here so you can get a taste of the type of recipes you’ll find in The Well Plated Cookbook.
I have to say, this granola is SO good! Isaac and I both LOVE it! It has a blend of tasty textures from the different grains and mix-ins. The quinoa adds a nice crunch, the coconut makes it warm and toasty and the hint of molasses adds depth and richness. I also love how this granola clumps together. That said, this maple quinoa granola is highly addictive… consider yourself warned.
Maple Quinoa Granola Ingredients
raw nuts – I used a mixture of almonds and walnuts.
unsweetened shredded coconut
unsulphured molasses – not blackstrap!
mix-ins of choice
Subs and Swaps
This granola is filled with tasty possibilities. Use any blend of nuts, seeds, chocolate (of course!), and dried fruits that you like. Here are some combinations recommended in the cookbook:
Almonds and dried blueberries, plus ¼ teaspoon pure almond extract added in with the vanilla extract
Chocolate chips and dried cherries
Pistachios and diced apricots
Pepitas and dried cranberries
How to Make Homemade Granola
Mix dry ingredients – In a large bowl, stir together the oats, quinoa, nuts, coconut, chia seeds, cinnamon and salt until combined.
Add wet ingredients – To the dry mixture, pour in the maple syrup, oil, molasses and vanilla. Stir until the dry ingredients are evenly coated.
Add egg – In a separate small bowl, whisk the egg white with a fork or small whisk until foamy. Add it to the granola mixture and stir, doing your best to evenly incorporate the egg white throughout.
Bake – Pour the granola onto a baking sheet lined with parchment paper. Spread the mixture out into a single layer, pressing it down with the back of the spatula. Bake at 300ºF for 20 minutes. Remove from the oven and gently flip large sections of the granola over, trying to keep it intact if possible. Rotate the pan 180 degrees, return to the oven and bake an additional 15-20 minutes.
Cool – Place the baking sheet on a cooling rack and let the granola cool completely. After cooling, carefully stir in the mix-ins, breaking up the granola as you do.
How to Eat This Quinoa Granola
There are so many ways to enjoy granola… you can’t go wrong!
With milk – Eat granola like a bowl of cereal with milk of your choice.
Over yogurt – I love making a little parfait with yogurt, granola and fresh fruit.
On top of overnight oats – Make a batch of your favorite overnight oats and top with this granola for added texture and flavor.
Ice cream – Yup, this granola is delicious as an ice cream or frozen yogurt topping.
By the handful – My go-to way of eating granola!
How to Store Quinoa Granola
Store the granola in an airtight container at room temperature for 1 to 2 weeks or freeze in a ziplock bag or airtight container for up to 2 months.
If you make this coconut maple quinoa granola, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe.
¾ cup mix-ins of choice: chocolate chips, dried fruit (such as cranberries, apricots, cherries, raisins, or figs), chopped if larger than a nickel
Place a rack in the center of your oven and preheat to 300°F. Line a large rimmed baking sheet with parchment paper.
In a large bowl, stir together the oats, quinoa, nuts, coconut, chia seeds, cinnamon, and salt with a rubber spatula until combined. Pour in the maple syrup, oil, molasses, and vanilla. Stir to coat, until the dry ingredients are evenly moistened.
In a small bowl, briskly whisk the egg white with a fork or small whisk until it is foamy. Add it to the granola mixture and stir, doing your best to evenly incorporate the egg white throughout.
Carefully pour the granola onto the prepared baking sheet and spread into a single layer, pressing it down with the back of the spatula. Bake for 20 minutes, then remove the granola from the oven. With a large, ﬂexible spatula, carefully ﬂip large sections of the granola over, doing your best to keep them intact. With the back of the spatula, press the granola back into a single layer. Rotate the pan 180 degrees, return it to the oven, then bake for an additional 15 to 20 minutes, until the granola is golden brown, feels almost dry to the touch, and smells irresistible. It will continue to crisp as it cools.
Place the baking sheet on a cooling rack. Let the granola cool completely on the sheet (no cheating!), then carefully stir in the mix-ins, breaking up the granola as you do. Enjoy with milk, yogurt, overnight oats, over ice cream or frozen yogurt, or on its own by the handful.