Most store bought granolas are loaded with unnecessary amounts of refined sugar and contain nearly no protein. I’m a granola lover, but it’s hard for me to find a good healthy granola, so today, I made my own! Not going to lie, I burned the first batch because I forgot about the altitude here in Denver! It was totally worth it though, this quinoa granola recipe is so delish! It has the perfect amount of crunch and sweetness with the addition of protein from quinoa. Oh yeah, it’s also vegan and gluten free! I might add some raisins next time!
Let’s talk about why this granola is so excellent!
Quinoa is a complete protein containing all nine essential amino acids.
Twice the fiber over most other grains.
High in iron.
Fich in monounsaturated fatty acids like oleic acid.
Excellent source of omega-3 essential fatty acids.
Contains B-complex vitamins such as riboflavin, niacin,thiamin, pantothenic acid, vitamin B-6, and folates.
Great source of manganese.
Improves digestion with dietary fiber.
Contains plant-based healthy saturated fat, monosaturated fat, and Omega-6 fatty acids that promote weight loss and increase HDL or “good” cholesterol levels in the body.
Lower glycemic value than regular refined sugars.
(Makes 2 servings)
1/4 cup uncooked quinoa
1 Tbsp whole flaxseed or chia seeds
1 Tbsp shredded unsweetened coconut
1 Tbsp agave
1/4 tsp cinnamon
Preheat oven to 375 F. Combine all the ingredients in a mixing bowl and mix well. Spray baking sheet with nonstick cooking spray. Spread the mixture thinly on a baking sheet. Bake for 10-15 minutes. Once the granola has started to turn a golden brown, remove from oven and let cool (this will let the granola set so you will have different sized pieces). After the granola has cooled for about 5 minutes remove from baking sheet with spatula.
You can portion this granola into halves and eat it as a little mid-afternoon pick me up snack, or make it into a filling, protein packed breakfast, just add greek yogurt and fruit.