Oil-Free Quinoa Protein Granola (Gluten-Free)

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Oil-Free Quinoa Protein Granola (Gluten-Free)

High protein breakfast is easy as can be when you have a jar full of oil-free quinoa protein granola at the ready! Each serving has 8 grams of protein and 6 grams of fiber.

Prep Time5

Cook Time38

Total Time43

Course: Breakfast

Cuisine: American

Keyword: egg-free, gluten-free vegan oil-free granola, no nut butter granola, no peanut butter oil-free granola, oil-free granola, oil-free vegan granola, quinoa, quinoa granola, wfpb breakfast, wfpb cereal, wfpb granola, wfpb recipe, wfpbno granola

Servings: (1/2 cup) servings

Author: Camilla

Equipment

1 Large Baking Sheet

Ingredients

1/4 cup water
1/4 cup flaxseed meal (or ground chia seeds)
1/3 cup coconut sugar
1/4 teaspoon salt more or less to taste
2.25 cups rolled oats (certified gluten-free)
1 cup coarsely chopped raw nuts, seeds, or a mix (e.g., pecans, walnuts, sunflower seed kernels, green pumpkin seeds, almonds)
1/2 cup uncooked quinoa
Optional: 1/2 cup chopped dried fruit (e.g., dried apricots, dried cherries, raisins, dried cranberries)

US Customary - Metric

Instructions

Preheat oven to 300F (150F). Line a rimmed baking sheet with parchment paper.
Combine the water, flaxseed meal, coconut sugar and salt in a small bowl. Let stand for 2 to 3 minutes to thicken slightly.
In a large bowl, combine the oats, quinoa and nuts/seeds. Add the flax mixture, stirring to completely coat 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 clumps). Cool completley without stirring.
Break the cooled granola into pieces and stir in the dried fruit, if adding.

Notes

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

Sugar Options: An equal amount of the granulated sugar or other granulated sweetener of your choice can be used in place of the coconut sugar. Maple syrup or other liquid sweeteners can also be used. Use an equal amount as the coconut sugar and reduce the water to 3 tablespoons (45 mL).

Nuts/Seeds: Vary the nuts and seeds to your heart's content or based on what you have on hand. You can substitute the nuts/seeds with any equal amount of unsweetened coconut (flakes or shredded) or more oats.

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).

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 unsweetened coconut or flake unsweetened coconut to the oats and quinoa mixture before baking.

Nutrition