This extremely addicting maple quinoa granola is made with oats, quinoa, nuts and maple syrup. It produces a crispy, wonderful reward that can be consumed at at any time of the day.
I utilized to be the lady that purchased pricey bags of granola in an effort to be “healthy.” Ends up, store-bought granola is typically loaded with sugarcoated and unneeded oils … not to point out the outrageous rate! Fortunately I found out how to make my own granola. It’s gratifying, easy, money-conscious and provides you control of the components.
The Well Plated Cookbook
This maple quinoa granola is from The Well Plated Cookbook by Erin Clark. Erin and I have actually never ever fulfilled personally, however we have actually linked online and I’m so thrilled for the launch of her cookbook. This cookbook is filled with 130 scrumptious, daily dishes that are quick and affordable. The dishes are arranged by meal (Breakfast, Celebration Appetizers, Salads, Mains, Soups, Sandwiches, Healthy Suppers, Sides, and Dessert) and every dish has an image!! If you’re searching for a cookbook to present this holiday, certainly have a look at Erin’s cookbook ( discover more on her site).
Erin sent me an early copy of her cookbook to have a look at and considering that getting it, I had actually been considering this quinoa granola dish! Fortunate for you she’s provided me consent to share the dish here so you can get a taste of the kind of dishes you’ll discover in The Well Plated Cookbook
I need to state, this granola is SO excellent! Isaac and I both ENJOY it! It has a mix of delicious textures from the various grains and mix-ins. The quinoa includes a great crunch, the coconut makes it warm and cozy and the tip of molasses includes depth and richness. I likewise enjoy how this granola clumps together. That stated, this maple quinoa granola is extremely addicting … consider yourself cautioned.
Maple Quinoa Granola Components
- old-fashioned oats
- raw quinoa
- raw nuts— I utilized a mix of almonds and walnuts.
- unsweetened shredded coconut
- chia seeds
- ground cinnamon
- kosher salt
- maple syrup
- coconut oil
- unsulphured molasses— not blackstrap!
- vanilla extract
- egg white
- mix-ins of option
Subs and Swaps
This granola is filled with delicious possibilities. Utilize any mix of nuts, seeds, chocolate (naturally!), and dried fruits that you like. Here are some mixes suggested in the cookbook:
- Almonds and dried blueberries, plus 1/4 teaspoon pure almond extract included with the vanilla extract
- Chocolate chips and dried cherries
- Pistachios and diced apricots
- Pepitas and dried cranberries
How to Make Homemade Granola
- Mix dry components— In a big bowl, stir together the oats, quinoa, nuts, coconut, chia seeds, cinnamon and salt till integrated.
- Include damp components— To the dry mix, gather the maple syrup, oil, molasses and vanilla. Stir till the dry components are uniformly covered.
- Include egg — In a different little bowl, blend the egg white with a fork or little whisk till foamy. Include it to the granola mix and stir, doing your finest to uniformly include the egg white throughout.
- Bake— Put the granola onto a baking sheet lined with parchment paper. Spread out the mix out into a single layer, pushing it down with the back of the spatula. Bake at 300 ºF for 20 minutes. Eliminate from the oven and carefully turn big areas of the granola over, attempting to keep it undamaged if possible. Turn the pan 180 degrees, go back to the oven and bake an extra 15-20 minutes.
- Cool— Location the baking sheet on a cooling rack and let the granola cool totally. After cooling, thoroughly stir in the mix-ins, separating the granola as you do.
How to Consume This Quinoa Granola
There are many methods to delight in granola … you can’t fail!
- With milk— Consume granola like a bowl of cereal with milk of your option.
- Over yogurt— I enjoy making a little parfait with yogurt, granola and fresh fruit.
- On top of over night oats— Make a batch of your favorite over night oats and leading with this granola for included texture and taste.
- Ice cream— Yup, this granola is scrumptious as an ice cream or frozen yogurt topping.
- By the handful— My go-to method of consuming granola!
How to Shop Quinoa Granola
Shop the granola in an airtight container at space temperature level for 1 to 2 weeks or freeze in a ziplock bag or airtight container for approximately 2 months.
More Granola Recipes to Attempt:
If you make this coconut maple quinoa granola, please make sure to leave a remark and star score listed below. Your feedback is incredibly practical for the EBF group and other readers who are thinking of making the dish.
This extremely addicting maple quinoa granola is made with oats, quinoa, nuts and maple syrup, It produces a crispy, wonderful reward that can be consumed at at any time of the day.
- 2 1/3 cups old-fashioned oats
- 1/2 cup(************************************ )raw quinoa
- 1 cup raw nuts (I did a mix of almonds and walnuts)
- 1/2 cup(************************************ )unsweetened shredded coconut
- 1/4 cup chia seeds
- 2 teaspoons ground cinnamon
- 1/2 teaspoon(************************************ )kosher salt
- 1/3 cup pure maple syrup
- 3 tablespoons melted coconut oil or canola oil
- 3 tablespoons unsulphured molasses (not blackstrap)
- 2 teaspoons pure vanilla extract
- 1 big egg white
- 3/4 cup mix-ins of option: chocolate chips, dried fruit (such as cranberries, apricots, cherries, raisins, or figs), sliced if bigger than a nickel
- Location a rack in the center of your oven and preheat to 300 ° F. Line a big rimmed baking sheet with parchment paper.
- In a big bowl, stir together the oats, quinoa, nuts, coconut, chia seeds, cinnamon, and salt with a rubber spatula till integrated. Gather the maple syrup, oil, molasses, and vanilla. Stir to coat, till the dry components are uniformly dampened.
- In a little bowl, quickly blend the egg white with a fork or little whisk till it is foamy. Include it to the granola mix and stir, doing your finest to uniformly include the egg white throughout.
- Thoroughly put the granola onto the ready flat pan and spread into a single layer, pushing it down with the back of the spatula. Bake for 20 minutes, then eliminate the granola from the oven. With a big, ﬂexible spatula, thoroughly ﬂip big areas of the granola over, doing your finest to keep them undamaged. With the back of the spatula, press the granola back into a single layer. Turn the pan 180 degrees, return it to the oven, then bake for an extra 15 to 20 minutes, till the granola is golden brown, feels nearly dry to the touch, and smells tempting. It will continue to crisp as it cools.
- Location the baking sheet on a cooling rack. Let the granola cool totally on the sheet (no unfaithful!), then thoroughly stir in the mix-ins, separating the granola as you do. Delight in with milk, yogurt, over night oats, over ice cream or frozen yogurt, or by itself by the handful.
- Classification: Breakfast
- Technique: Bake
- Food: American
- Serving Size: 1/2 cup
- Calories: 356
- Sugar: 19 g
- Salt: 17 mg
- Fat: 18 g
- Hydrogenated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42 g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 5mg
This post might consist of affiliate links. Thank you for your assistance.