Quinoa Flake Granola (V, GF, High Protein)

Give your homemade granola a protein boost by swapping rolled oats for high protein quinoa flakes! The grain change results in an extra light and crispy granola with 6 grams of protein per serving.

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If you can operate a measuring cup and a spoon, you have the skills needed to make granola. It’s just that easy to throw together, and the flexibility of DIY granola-making means the variations (nuts? dried fruit? chocolate chips? spices? all of the above?) are endless.

This recipe has all of the flexibility, along with a granola foundation shake-up: quinoa flakes in place of rolled oats. The result is an extra-crispy, light, (always) gluten-free, higher in protein granola you are sure to love.

What Are Quinoa Flakes?

Quinoa flakes are produced by steaming quinoa seeds and then flattening them through mechanical rollers. It is the same process used to make rolled oats. Because quinoa seeds are much smaller than whole oat groats, the resulting flakes of quinoa are much smaller and thinner than rolled oats.

Quinoa flakes can be found in health food stores and from online sellers.

Recipe Benefits

• High protein (6 grams per serving)
• Gluten-free
• Vegan (egg-free, dairy-free)
• High fiber (3.5 grams per serving)
• Quick and easy to prepare
• Only 4 ingredients (for the essential recipe)
• Easily varied (e.g., spices, extracts, nuts, seeds, dried fruit, chocolate, and more)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• quinoa flakes
• maple syrup (see notes for options)
• coconut oil (see notes for options)
• salt

You can add in all kinds of extra ingredients, such as chopped dried fruit or chopped chocolate, as well as add extra flavorings, such as spices and extracts. I have suggestions in the notes to get your creative juices flowing.

Step by Step Directions

Note that the complete directions are also in the recipe card below.

• Preheat oven to 300F (150F). Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together the melted coconut oil, maple syrup and salt. Add the quinoa flakes, tossing to coat. If adding nuts, seeds or coconut, add to the quinoa flakes, tossing to combine. I like to use my hands to make sure everything gets coated.
• Spoon and spread the granola in an even layer onto the prepared pan. Be careful not to spread too thin at the edges.
• Bake the quinoa granola in the preheated oven for 32 to 38 minutes, stirring halfway through baking time, until light golden brown and completely dry to the touch. 
• Transfer to a cooling rack. Using a pancake turner or large spoon, firmly press down the granola (this will help form clusters and clumps). Cool completely without stirring.
• Break the cooled granola into pieces and stir in dried fruit, if adding.

How to Serve Quinoa Flake Granola

Serve the quinoa flake granola as you would serve any other granola or crispy cereal:

• With the milk of your choice (e.g., almond milk, coconut milk, soy milk, oat milk)
• On top of your favorite yogurt, along with fresh fruits and berries
• Sprinkled on dairy-free ice cream, sorbet or frozen yoghurt
• As a topping on cut fruit / fruit bowls
• Added for crunch on smoothie bowls
• Straight out of your hand (instant snack!)

Storage

Store the quinoa flake granola in an airtight container in the refrigerator for up to one month or in the freezer for up to 6 months..

Ingredient Swaps

• Maple Syrup: An equal amount of other liquid sweetener (e.g., agave nectar, brown rice syrup, or date syrup) can be used in place of the maple syrup.
• Coconut Oil: An equal amount of the oil you prefer can be used in place of the coconut oil. For example, avocado oil, safflower oil, or olive oil.
• Quinoa Flakes: An equal volume of rolled oats can be used in place of the quinoa flakes. Quick-cooking oats are closer in texture to the quinoa flakes, but old fashioned rolled oats can also be used.

Add-In Ideas

Customize your quinoa flake granola to your tastes with any of these add-ins (or a combination of add-ins):

• Spices: Add 1/4 tsp to 2 teaspoons of your favorite spice, such as cinnamon, nutmeg, cardamom, allspice, ginger, or pumpkin pie spice. Or add a combination of spices (no more than 2 teaspoons total).
• Nuts/Seeds: Add up to 1/2 cup of chopped nuts or seeds of your liking (one variety, or a combination) to the quinoa flakes mixture before baking. For example, pecans, walnuts, almonds, macadamia nuts, pistachios, green pumpkin seeds (pepitas), sunflower seeds, or hemp hearts.
• Dried Fruit: Stir in up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, dried apricots, dried cherries, dried cranberries or 1 cup of chopped dried apples..
• Chocolate: Add up to 1/2 cup of your favorite chocolate chips, dark chocolate chips, chopped chocolate or cacao nibs.
• Extracts or Zests: Add a teaspoon or two of pure vanilla extract or 1/2 to 1 teaspoon of almond extract, rum extract or coconut extract. Or add one to two teaspoons of finely grated lime, lemon or orange zest.
• Coconut: Add up to 1/2 cup shredded coconut (unsweetened) or unsweetened coconut flakes to the quinoa flakes mixture before baking.

Related Recipes

• Grain-Free Vegan Banana Bread (4 Ingredients)
• Grain-Free Oil-Free Banana Granola {No Added Sugar}
• Banana Bread Protein Granola {vegan, GF}
• 3-Ingredient No-Bake Granola Bars {vegan, GF}
• Quinoa Oatmeal Chocolate Chip Cookies (Vegan, GF)

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5 from 6 votes

Quinoa Flake Granola (V, GF, High-Protein)

By: Camilla

Give your homemade granola a protein boost by swapping rolled oats for high protein quinoa flakes! The grain change results in an extra light and crispy granola with 6 grams of protein per serving.

Prep Time: 5 minutes minutes

Cook Time: 38 minutes minutes

Servings: 5 (1/2 cup) servings

Equipment

• 1 Large Baking Sheet

Ingredients 

1x2x3x

• ▢ 3 tablespoons coconut oil, melted (see notes for options)
• ▢ 3 tablespoons maple syrup, (see notes for options)
• ▢ 1/4 teaspoon salt, more or less to taste
• ▢ 2 1/2 cups quinoa flakes, (certified gluten-free)
• ▢ Optional: 1/2 cup coarsely chopped raw nuts, seeds, or a mix, (e.g., pecans, walnuts, sunflower seed kernels, green pumpkin seeds, almonds)
• ▢ Optional: 1/2 cup chopped dried fruit, (e.g., dried apricots, dried cherries, raisins, dried cranberries)

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 300F (150F). Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together the melted coconut oil, maple syrup and salt. Add the quinoa flakes, tossing to coat. If adding nuts, seeds or coconut, add to the quinoa flakes, tossing to combine. I like to use my hands to make sure everything gets coated.
• Spoon and spread the granola in an even layer onto the prepared pan. Be careful not to spread too thin at the edges.
• Bake in the preheated oven for 32 to 38 minutes, stirring halfway through baking time, until light golden brown and completely dry to the touch.
• Transfer to a cooling rack. Using a pancake turner or large spoon, firmly press down the granola (this will help form clusters and clumps). Cool completely without stirring.
• Break the cooled granola into pieces and stir in dried fruit, if adding.

Notes

Storage: Store the quinoa flake granola in an airtight container in the refrigerator for up to one month or in the freezer for up to 6 months.

Ingredient Swaps

• Maple Syrup: An equal amount of other liquid sweetener (e.g., agave nectar, brown rice syrup, or date syrup) can be used in place of the maple syrup.
• Coconut Oil: An equal amount of the oil you prefer can be used in place of the coconut oil. For example, avocado oil, safflower oil, or olive oil.
• Quinoa Flakes: An equal volume of rolled oats can be used in place of the quinoa flakes. Quick-cooking oats are closer in texture to the quinoa flakes, but old fashioned rolled oats can also be used.

Add Ins:

• Spices: Add 1/4 to 2 teaspoons of your favorite spice, such as cinnamon, nutmeg, cardamom, allspice, ginger, or pumpkin pie spice. Or add a combination of spices (no more than 2 teaspoons total).
• Nuts/Seeds: Add up to 1/2 cup of chopped nuts or seeds of your liking (one variety, or a combination) to the quinoa flakes mixture before baking. For example, pecans, walnuts, almonds, macadamia nuts, green pumpkin seeds (pepitas), sunflower seeds, or hemp hearts.
• Dried Fruit: Stir in up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, dried apricots, dried cherries, dried cranberries or 1 cup of chopped dried apples.
• Chocolate: Add up to 1/2 cup of your favorite chocolate chips, dark chocolate chips, chopped chocolate or cacao nibs after the granola is completely cooled.
• Extracts or Zests: Add a teaspoon or two of pure vanilla extract or 1/2 to 1 teaspoon of almond extract, rum extract or coconut extract. Or add one to two teaspoons of finely grated lime, lemon or orange zest.
• Coconut: Add up to 1/2 cup shredded unsweetened coconut or flake unsweetened coconut to the quinoa flakes mixture before baking.

Nutrition

Serving: 1serving | Calories: 299kcal | Carbohydrates: 43g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 120mg | Potassium: 27mg | Fiber: 3g | Sugar: 10g | Calcium: 13mg | Iron: 2mg

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