Quinoa flakes replace traditional oats in this crispy quinoa granola full of sweet maple and warming cinnamon.  Tastes amazing on yogurt, a smoothie bowl, on top of fruit or all on it’s own!

The past couple of days in Indy have been sunny, not too humid and WONDERFUL! I am so thankful that my time off before I begin my internship is like this because that means I am spending TONS of time walking the dogs, playing with them in the backyard and just being outside :) I love it.

When it’s raining, it’s really hard for me to spend time outside.  I’ve tried bundling in rain gear and trudging through, but even the DOGS act like they don’t want to be outside.  So, instead of being outside I create recipes…and this Crispy Quinoa Granola is the fruit of a day of rainy recipe testing.

Brian eats the same thing for breakfast most week day mornings.  An egg muffin sandwich (we make a TON ahead of time then freeze and reheat when ready to use), plain Greek yogurt topped with melted frozen berries and granola.  I thought this Crispy Quinoa Granola would be the perfect addition to his morning breakfast routine!

I was right…he loves the crisp texture and maple cinnamon flavor of this dish.

It’s also really simple to make, which I love because that means I can make it on days even when it’s not rainy and I have a little less time than I do now 😉

This granola is tasty, naturally gluten free, pretty low in sugar, and full of texture!!

Let me know if you give this recipe a try by tagging #trebleinthekitchen or @trebleinthekchn on Instagram! I love seeing your creations!

Crispy Quinoa Granola

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• Author: Tara | Treble in the Kitchen
• Total Time: 45 mins
• Yield: 20 1/4 servings 1x

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Description

Quinoa flakes replace traditional oats in this crispy quinoa granola full of sweet maple and warming cinnamon. Tastes amazing on yogurt, a smoothie bowl, on top of fruit or all on it’s own!

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Ingredients

Scale 1x2x3x

• 3 cups quinoa flakes
• 1 cup quinoa crisps
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 2 Tbsp almond butter (or any other nut butter)
• 2 Tbsp coconut oil

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Instructions

1. Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, combine the quinoa flakes, quinoa crisps, ground cinnamon, nutmeg, and sea salt.
3. In a separate bowl, melt the almond butter and coconut oil. Stir to combine.
4. Mix the maple syrup and vanilla into the nut butter and coconut oil mixture.
5. Combine the wet and dry ingredients until thoroughly combined.
6. Pour the granola onto the prepared baking sheet and spread into an even layer.
7. Bake at 325 degrees for 35-45 minutes or until golden brown. After 20 minutes, rotate the pan in the oven.
8. Allow to cool on the pan for about 20 minutes before serving or packaging.

Notes

*This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!

• Prep Time: 10 mins
• Cook Time: 35 mins
• Category: breakfast, granola, snack, low fodmap, gluten free, dairy free, vegan

Nutrition

• Serving Size: 1/4 cup
• Calories: 96
• Sugar: 4 g
• Sodium: 1 mg
• Fat: 3 g
• Carbohydrates: 13 mg
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 0 mg

Questions of the Day:

• What do you like to do on a rainy day?? 
• Do you switch up your breakfast routine or do you eat the same thing each day?