Quinoa Crunch Granola (Vegan)
 
Hands-on time
Cook time
Total time
 
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Yields: about 6 1/2 cups granola
Ingredients
  • 2 cups old-fashioned rolled oats
  • 3/4 cup uncooked quinoa (I used red quinoa)
  • 1 cup pecans, roughly chopped
  • 1 cup sliced almonds
  • 1/2 cup pepitas (raw pumpkin seeds)
  • 1 cup sweetened shredded coconut
  • 1/4 tsp cinnamon
  • 1/2 tsp kosher salt
  • 2/3 cup maple syrup
  • 1/2 cup coconut oil
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 325 and line a baking sheet with parchment paper.
  2. In a large bowl, mix together dry ingredients (oats through salt). Pour in maple syrup, coconut oil and vanilla and stir until well-combined.
  3. Spread mixture on baking sheet and bake until golden-brown, 30-35 minutes, stirring once or twice.
  4. Remove from oven. Using the back of a spoon, press mixture down into pan. (This helps form clumps).
  5. Let cool completely before breaking into chunks. Store in an air-tight container at room temperature. Will keep for a week plus.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/08/quinoa-crunch-granola-vegan/