Quinoa Granola

Great for topping yogurt or eating with milk.
Course Breakfast
Cuisine American
Keyword healthy granola
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 36 servings
Calories 225kcal
Author Renee


  • 4 cups quinoa cooked (2 cups uncooked)
  • 1 1/2 cups almonds crushed
  • 2 cups shredded unsweetened coconut
  • 1 cups organic dried fruit raisins, cranberries, etc
  • 1/2 cup chia seeds
  • 1/2 cup honey or maple syrup
  • 1/2 cup unsweetened applesauce
  • 1/2 cup peanut butter
  • 1/2 cup coconut oil melted, or butter
  • 1 1/2 Tbsp cinnamon
  • 2 tsp vanilla extract


  • Preheat oven to 325 degrees F.
  • Combine everything in a very large bowl (I use my large stock pot as a “bowl” to fit this large of a batch).
  • Spread the granola mixture over 3 large baking sheets/jelly roll pans.
  • Bake for 30 minutes and then pull the sheets out, break up the mixture with a spatula and stir them up. Rotate your pans and place them back in the oven.
  • 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 - keep an eye on them – they can burn quickly if you aren’t watching!
  • When cool, store in glass jars for short-term storage or in bags in the freezer.


Nut-free variation -(If you are nut-free you can go with raw sunflower seeds. (Soak them in water and salt overnight though to help with digestibility.) Replace the peanut butter with sun butter.


Calories: 225kcal | Carbohydrates: 24g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Sodium: 21mg | Potassium: 248mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 0.4mg | Calcium: 47mg | Iron: 1.7mg