quinoa granola

Do you have quinoa in your pantry?  If you’ve never eaten quinoa, it’s definitely a food worth trying.  Quinoa is a protein-rich seed that has a fluffy texture and nutty taste when it’s cooked.  It’s more easily digested than other grains, and if you’re on a gluten-free diet, this is a perfect grain for you!

I sometimes serve quinoa in place of rice with a meal, and I’ve also tried it in this yummy Squash & Quinoa Pie.  But my new favorite way to eat quinoa is in granola.

I came up with this recipe one night when baby Boulder refused to sleep (and just wanted to play instead) so he banged on pots and pans in the kitchen while I cooked. The granola turned out perfect!  Slightly crunchy, lightly sweet, with just the right amount of clumps.  (Maybe I should cook at midnight more often.) 🙂

Quinoa Granola

1 1/2 c. cooked quinoa (I used leftover quinoa that had been in the fridge for a day)

2 c. rolled oats

1/4 c. flax meal (ground flax seed)

1/4 c. oat bran

1/4 c. unsweetened shredded coconut

2 T. oil (I used coconut oil)

1 banana, mashed

1/2 c. peanut butter (any nut butter would work fine)

1/2 c. honey

Preheat oven to 325.  Combine quinoa, oats, flax meal, oat bran, and coconut in a large bowl.

In a separate bowl, combine oil, mashed banana, peanut butter, and honey.  Pour over the dry ingredients and stir until evenly coated.  Spread onto a lightly greased jelly roll pan or cookie sheet with sides.  Bake at 325 , stirring every 10-15 minutes, for a total of 50-60 minutes (or until granola is lightly browned and slightly crunchy.)

The kiddos love this granola as much as I do, so next time I’ll be making a double batch!

Abby

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5 Responses to quinoa granola

  1. Carrie Isaac says:

    I’ve been thinking about making granola and was pondering the rice puffs in the stuff you buy at the store… I feel like they add a good texture but are clearly void of nutritional value. Does quinoa kind of have the same effect?

  2. Abby says:

    The quinoa isn’t quite as “puffy” as the rice puffs, and the quinoa is smaller than rice puffs…but it does make the overall texture of the granola a little lighter, I think.

  3. This is novel, to me at least, and it looks and sounds fabulous!

  4. Laura says:

    I have all of those ingredients! Looking forward to trying it…just hopefully not at midnight! 🙂

    Keep passing along quinoa recipes please! I use it in place of rice too especially in casseroles.

    Any thoughts on millet? I have a bag and have been using it to add crunch to muffins but would love to expand my use of it.

    • Abby says:

      I’ve only used millet in muffins…I’ll hunt down that recipe and send it to you sometime. I’d like to experiment with millet more though!

      I have a few good quinoa recipes that I’ll be sure to post. It seems to be a very versatile grain!

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