Popped Quinoa Granola is packed with quinoa, chia, flax, and pepitas. Ideal for a quick breakfast or snack, pair with vegan yogurt for a delightful nut-free crunch!
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Ever since I learned how to pop quinoa I have wanted to make granola with it!
All the crunchy, toasty aspects of popped quinoa with that of a classic granola sound just delightful.
And that’s exactly what you get with this recipe!
This seed-packed granola is entirely nut-free, offering a delightful crunch just from quinoa, chia, flax, and pumpkin seeds!
Plus, it yields a big batch, so it's perfect for prepping before a busy week or an upcoming hiking trip to make trail mix!
Adding Quinoa to Granola
I have raved about quinoa before, but I'll repeat it here: it is a complete protein source that contains all 9 essential amino acids.
Adding quinoa is a great way to boost homemade granola with some extra protein and nutrients!
It also makes for an extra crunchy granola.
So, if you're looking for a plant-based protein boost, this crunchy breakfast item is just for you!
Ingredients
You will need these simple ingredients to make popped quinoa granola:
- Rolled Oats provide a hearty base and contribute to the satisfying crunch.
- Popped Quinoa offers a toasty flavor and delightful crunch, resembling polka dots amidst the big clusters.
- Chia & Flax Seeds bind the granola, helping form the clusters.
- Pepitas, or pumpkin seeds, add a substantial crunch. Salted pepitas enrich the overall flavor.
- Maple Syrup, or alternatives like agave nectar, add sweetness and aid in creating crispy clusters without added oil.
- Cinnamon infuses warmth into the granola, enhancing its flavor profile with a comforting spice.
- Sea Salt balances flavors and enhances taste. This is particularly important if unsalted pepitas are used; increase the amount if needed.
The recipe card below includes the full list of ingredients + instructions.
Directions with Pictures
Here’s a step-by-step guide to making the best homemade granola with popped quinoa:
1. Pop quinoa for 5 to 10 minutes until it smells toasty.
2. Mix flaxseed, chia seed, and water to form a gel.
3. Add the remaining dry ingredients and mix.
4. Mix in the maple syrup to thoroughly coat the dry ingredients.
5. Pour the granola mixture onto a prepared baking sheet
6. Spread the granola to the edges of the baking sheet.
7. Bake for 35 to 40 minutes, flipping the granola halfway through.
8. Break the quinoa into clusters once it has cooled completely.
Top Tips
Pop the Quinoa First
For an added layer of toastiness, pop the quinoa before baking—it truly enhances the flavor!
Bake in a Thin Layer
Spread the granola thinly and evenly, reaching the edges of a 13” x 18” sheet pan lined with parchment paper for optimal crispiness.
Low Oven Temperature
Bake at a low temperature for an extended time to ensure even cooking, resulting in perfectly crispy clusters without any risk of burning.
Minimize Mixing the Granola
When you take the granola out halfway through to bake, use a large spatula to flip the granola one section at a time. Tamp it back down into a flat layer but do not break it up into clusters yet.
Cool Granola Completely
Ensure the granola cools entirely on the pan before breaking it up and adding mix-ins to maintain the clusters.
Ways to Customize Quinoa Granola
Here are a few ways to customize this easy granola recipe:
- Add hemp seeds and sunflower seeds for an even seedier granola.
- Mix in dried cranberries or raisins to vary the texture and a pop of sweetness.
- Include chocolate for a sweet, indulgent touch.
- Sprinkle in coconut flakes halfway through baking for a toasty flavor.
Ideas for Serving Granola
Crunchy quinoa granola is good enough to eat by the cluster, but here are a few different ways to make it into a full meal:
- With Yogurt - Create a delicious parfait by layering this nut-free granola with vegan yogurt and topping it with your favorite fruits.
- On Top of Chia Pudding - Add quinoa granola to almond butter chia pudding for added texture and protein, then top with a drizzle of maple syrup.
- As a Cereal - Pour oat milk over granola with quinoa for a quick and easy breakfast option.
- Sprinkle Over Oatmeal - Add granola as a crunchy topping to high-protein steel-cut oats and finish with a drizzle of sunflower butter.
- With Fresh Fruit - Pair quinoa granola with fresh berries, sliced bananas, or diced mango for a refreshing and wholesome snack.
Storage
Wait until your quinoa granola is fully cooled before storing. Then, place it in an airtight container like a Mason jar.
Granola can typically be kept at room temperature for 2 to 3 weeks in an airtight jar.
For longer storage, you can freeze granola for up to 8 months!
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Popped Quinoa Granola (Crunchy & Nut-Free)
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Ingredients
- 1 cup quinoa
- ¼ cup chia seeds
- ¼ cup flax seeds
- 2 tablespoons water
- 1 cup rolled oats
- ½ cup pepitas pumpkin seeds
- ½ cup pure maple syrup
- 2 teaspoons cinnamon
- a pinch of salt
- ½ cup optional mix ins chocolate chips, dried fruit
Instructions
- Preheat oven to 300°F and add parchment paper or a silicone mat to a baking sheet
- Pop uncooked quinoa in a large skillet or medium saucepan for 5 to 10 minutes or until the quinoa starts to make a popping sound and smells toasty.
- Place flaxseed, chia seed, and water in a large bowl and mix to combine. This mixture should gel up almost immediately.
- Add the remaining dry ingredients and mix.
- Add the maple syrup and mix to thoroughly coat the dry ingredients.
- Pour the granola mixture onto the prepared baking sheet.
- Spread the mixture into an even layer all the way to the edges of the pan. Use the back of your spoon or spatula to tamp it down.
- Bake for 20 minutes. Remove the baking tray from the oven and use a spatula to flip the granola in sections. Tamp the granola back down into a flat, even layer.
- Continue baking the granola for 15 to 20 additional minutes or until it looks golden brown.
- Let the quinoa granola cool completely (about 30 to 60 minutes) on the baking sheet before breaking it into clusters.
- Add mix-ins like chocolate chips or dried fruit, if desired.
Notes
* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
Susan says
Can I double the flaxseeds and omit the chia? I’m allergic to them. And how can I increase the protein?
Thanks.
Sarah Pilley says
Hi Susan! Yes, you can sub the chia for my flaxseed with no problem! In terms of increasing the protein you could also try switching the chia for hemp seeds which are higher protien than flax. If you aren't nut free, you could add some chopped nuts as well.
Nini Pilley says
Deliciously nutritious 😋