Granola With Popped Quinoa
Updated June 16, 2023
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ½cup quinoa (do not use red or black quinoa)
- 4cups flaked or rolled oats
- 1cup oat bran
- 1cup coconut chips
- 1 to 1½cups coarsely chopped nuts (preferably a mix of almonds, pecans and cashews), to taste
- ¼cup pumpkin seeds or sunflower seeds
- ½ to 1teaspoon freshly grated nutmeg, to taste
- 1tablespoon ground cinnamon
- ½teaspoon salt
- 3tablespoons coconut oil
- 3tablespoons grapeseed or canola oil
- ½cup agave syrup
- 1tablespoon vanilla extract
Nutritional analysis per serving (14 servings)
309 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 8 grams protein; 87 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place quinoa in a wide skillet and heat over medium heat. Stir or shake the pan and toast until the quinoa begins to pop and smell like popcorn, 5 to 7 minutes. As soon as the quinoa is popping, pour into a very large bowl and allow to cool.
- Step 2
Heat oven to 300 degrees. Line 2 sheet pans with parchment. Add all of the remaining dry ingredients to the bowl with the quinoa and toss together.
- Step 3
In a saucepan, combine the oils, agave syrup and vanilla. Warm over low heat, stirring, just until the mixture is fluid. You can also heat in a microwave at 50 percent power for 30 to 60 seconds. Do not let it come to a simmer. Remove from the heat, stir to blend, and stir into the dry ingredients. Mix until evenly coated.
- Step 4
Divide the granola mixture between the two sheet pans and spread evenly to cover the parchment in a thin layer. Bake, without stirring, for 30 to 35 minutes or until golden, rotating the baking pans front to back and top to bottom halfway through. Remove from the heat and allow to cool before storing. Break it up into clumps if you'd like. Store in well-sealed jars, bags or containers.
- This granola will keep for several weeks in a well-sealed jar.
Private Notes
Comments
Why not red or black quinoa? Is there a good reason for the prohibition?
I've read a few recipes on puffed quinoa. Unless the brand you use already comes pre-washed, instructions call for rinsing the quinoa, and allowing it to dry overnight or for a few hours prior to puffing. I made a batch before learning this so I puffed the quinoa and added it to my granola mix. I haven't discerned any noticeable bitterness from the saponin. However, if I make this recipe again, I will probably rinse the quinoa first.
The bitter flavor is due to saponins on the outside of the quinoa. Rinsing will remove the saponins, and reduce the bitter flavor.
I didn't have avo oil so used olive. upped the nuts a bit because I didn't have oat bran. Used pecans and almonds, and subbed maple syrup for agave. I don't think the substitutions significantly changed the recipe, so I will try it again using the exact measurements and ingredients because it made a delicious granola!
Used what was already at home and prepared otherwise according to the recipe: quinoa, oat flakes, almonds, walnuts, ground flaxseeds, cinnamon, camelina and olive oil, vanilla extract, agave syrup, and sourdough starter (wholewheat). As I don’t like it sweet, added only about half a teaspoon of syrup. Use berries and fruit for sweetness, fresh or dried ones. This granola is great with skyr and the berries etc. The fragrance from the storage jar is amazing. Will go shopping for more spices etc for preparing this to give as Christmas presents.
Great stuff. It goes anywhere in a vacuum sealed bag. I can't stop eating it! Help...