Quinoa Granola with allergen free options

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We are totally eggs, bacon, veggies and raw milk kind of house for breakfast most mornings, but it is nice to switch things up a few times a week! And having quick and easy breakfasts like a gluten-free quinoa granola on hand for busy mornings is a nice option.

grain free Quinoa Granola

I pulled boxed cereals (even organic ones!) from our shelves years ago after learning how toxic the grains become after going through the process of being made. I had just spent over a year healing my gut and I didn’t want to damage it again! So any “cereal” for breakfast is usually a bowl of soaked oatmeal or homemade soaked granola cereal.

I have a couple different granola cereal options since I like to rotate my grains to keep my gut from being overloaded. I figure most probably have had granola made with oats at one point or another, so I thought I would share my take on granola made with quinoa.

It is just as delicious and I actually almost prefer it to granola made with oats since it is more filling (more protein than oats) and I like the crispy texture.

homemade gluten free granola

This is a HUGE batch. Please feel free to halve this if you want. I may really love cooking, but I don’t like wasting time – if I’m gonna be making something that I know my family will be eating on a weekly basis, I’m making an army load of it, and storing it in my freezer! I send my husband along with a gallon freezer bag for an occasional breakfast or snack at work, keep some in a container in my cupboard, and store the rest flat in freezer bags in the freezer.

Gluten-free Quinoa Granola

Quinoa Granola
 
Author:
Ingredients
  • 4 cups cooked quinoa (This is about 2 cups uncooked. For best digestibility, I do follow soaking my quinoa overnight according to Nourishing Traditions. This breaks down the grain and makes it easier on the gut to digest over time. I also like to cook my quinoa with some butter)
  • 1½ cups blanched almonds, crushed (If you are nut-free you can go with raw sunflower seeds. Soak them in water and salt overnight though to help with digestibility.)
  • 2 cups shredded unsweetened coconut
  • 1 cups organic dried fruit of choice (raisins, cranberries, etc)
  • ½ cup chia seed
  • ½ cup quality honey or pure maple syrup (Could do a combo of the 2 and could add more if you like it sweeter. Local if possible.)
  • ½ cup organic unsweetened applesauce
  • ½ cup natural peanut butter (If you are nut free use sunbutter. Either way watch those ingredients – no HFCS or weird added oils. Or make your own!)
  • ½ cup melted coconut oil or butter
  • 1½ TB cinnamon
  • 2 tsp vanilla extract
Instructions
  1. Combine everything well. I use my large stock pot as a “bowl” to fit this large of a batch to combine and use a large wooden spoon.
  2. Spread the granola mixture over 3 large baking sheets/jelly roll pans.
  3. Bake at 325. Start with about 30 minutes and then pull the sheets out, break up the mixture with a spatula and stir them up. Rotate your pans.
  4. Bake at 325 for another hour or so, but pull them out to stir and rotate pans every 15-20 minutes. The granola should dry out and not feel “wet” when it’s done. Baking times may vary – with the 3 baking sheets going in my small oven it does take this long – yours may be more efficient so just keep an eye on them – they can burn quick if you aren’t watching!

Tips:

  • Serve your granola with organic whole milk (raw if possible!) or coconut milk, or on top of a quality whole organic yogurt or homemade yogurt!
  • Store some at work in airtight containers and bring your milk or yogurt fresh with you every day if you like to do up breakfast at work. It is great just by the handful too!
  • I get most of these ingredients in the bulk section at my local grocer and I typically price compare with Amazon before buying – it can go either way I have found! I do get my organic quinoa in large bags at Costco, but the same kind is on Amazon too.

Quinoa Granola

Renee

Renee

Renee is wife and mama of 3 with one sweet babe in heaven. After years of taking back her own health that started with hormone and gut issues in her teens and 20's, she has a very deep, personal passion for helping people take baby steps to healed guts, functioning minds, balanced hormones, and solid health. She is convinced that even though we live in, and possibly grew up in a highly processed food world, that nourishing the body with traditional foods in every season of life is possible, and is vital to taking back health. She blogs at Raising Generation Nourished
Renee
Renee
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  • Mal says:

    Last time I made granola, I burned my raisins to a crisp! Now I add them after baking.

    Also, quinoa is technically a legume, not a grain. It still needs soaking, though!

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