Popped Quinoa Granola (Crunchy & Nut-Free)
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!
Servings: 10 servings (½ cup each)
Calories: 199kcal
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 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
Storage: Wait until your quinoa granola is fully cooled before storing. Then, place it in an airtight container at room temperature for 2 to 3 weeks. For longer storage, you can freeze granola for up to 8 months!
Nut-Free Note: While this recipe is made without nuts, always check the packaging for seeds as they are often processed in the same facility as nuts, and there can be cross-contamination.
Nutrition
Serving: 0.5cup | Calories: 199kcal | Carbohydrates: 31g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 9mg | Potassium: 240mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 2mg
