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

5 from 6 votes

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.

Prep Time5

Cook Time38

Course: Breakfast

Cuisine: American

Keyword: egg-free, no nut butter granola, quinoa, quinoa flakes, quinoa granola

Servings: (1/2 cup) servings

Author: Camilla

Equipment

1 Large Baking Sheet

Ingredients

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

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