Popped quinoa granola is packed with quinoa, chia, flax, and pepitas. Pair big crunchy clusters of nut-free granola with vegan yogurt and fresh fruit for a quick breakfast or snack!
This seed-packed granola combines the crunchiness of popped quinoa with that of a classic granola.
The recipe starts on the stovetop by popping quinoa to add an extra toasty flavor. Then, the granola bakes at a low temperature for 40 minutes, resulting in big, crispy clusters without any risk of burning.
It yields a big batch, so this nut-free granola is perfect for prepping before a busy week or a hiking trip. Granola with quinoa also makes for a quick and easy snack too, enjoy it as is or pair it with fresh fruit.
Ingredient Notes
You will need these simple ingredients to make popped quinoa granola:
Popped quinoa offers a toasty flavor and delightful crunch. (Plus it looks like cute little polka dots amidst the big granola clusters!)
Chia seed and flax seed bind the granola, helping form the clusters.
Salted pepitas, or pumpkin seeds, add protein and level up overall flavor. If you have unsalted, just add a pinch of extra salt to the granola mixture.
Maple syrup adds sweetness and aid in creating crispy clusters without added oil. Agave nectar is another great option.
The recipe card below includes the full list of ingredients + instructions.
How to Make Popped Quinoa Granola
- Pop quinoa on the stovetop until it smells toasty.
- Combine all the ingredients except for the optional mix-ins.
- Spread the granola thinly and evenly to the edges of a baking sheet for optimal crispiness.
- Bake the granola, flipping it halfway through in large squares. Wait to break it into clusters.
- Allow the granola to cool entirely on the pan before breaking it up and adding mix-ins to maintain the big clusters.
Ways to Customize Quinoa Granola
- Add hemp seeds and sunflower seeds for an even seedier granola (as well as extra protein.)
- Mix in dried cranberries, raisins, or chopped Medjool dates to vary the texture and a pop of sweetness.
- Include chocolate chips for a sweet, indulgent touch.
- Sprinkle in coconut flakes halfway through baking for a toasty flavor.
Ideas for Serving Granola
Create a delicious parfait by layering this nut-free granola with vegan yogurt and topping it with your favorite fruits.
Add quinoa granola to protein chia pudding for added texture and protein. It's also tasty on top of high-protein steel-cut oats with a drizzle of sunflower butter.
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Popped Quinoa Granola (Crunchy & Nut-Free)
Equipment
- 13” x 18” metal sheet pan
- silicone baking mat or parchment paper
Ingredients
- 1 cup quinoa
- ¼ cup chia seeds
- ¼ cup flax seeds
- 2 tablespoons water
- 1 cup old-fashioned rolled oats
- ½ cup pepitas pumpkin seeds
- ½ cup maple syrup
- 2 teaspoons cinnamon
- 1 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.
- Toast 1 cup quinoa in a large skillet or medium saucepan for 5 to 10 minutes or until the quinoa starts to pop and smells toasty.
- Add ¼ cup chia seeds, ¼ cup flax seeds, and 2 tablespoons water to a large bowl and mix to combine. This mixture should gel up almost immediately.
- Add the popped quinoa, 1 cup old-fashioned rolled oats, ½ cup pepitas, 2 teaspoons cinnamon, and 1 pinch of salt and mix.
- Add ½ cup maple syrup and mix to thoroughly coat the dry ingredients.
- Pour the granola mixture onto the prepared baking sheet. Spread it 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.
- Bake the granola for an additional 15 to 20 minutes or until it is golden brown.
- Let the quinoa granola cool completely, about 30 to 60 minutes, on the baking sheet before breaking it into clusters.
- Add ½ cup optional mix ins such as chocolate chips or dried fruit, if desired.
Notes
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* 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 😋