Cinnamon Sugar Quinoa Granola

Growing up in a house that was free of sugary cereals, they were more like a treat to me than breakfast. We had cereals like Corn Flakes and Raisin Bran in our pantry, not Cinnamon Toast Crunch. So sometimes I crave the forbidden, but I also want it to fuel me because I am used to eating a breakfast that can sustain me throughout the day. And if you're on a healthy kick right now with everyone else but still craving something sweet, then this granola is just what you're looking for!


I created this granola with familiar and comforting flavors like maple, cinnamon, and sugar, but also quinoa to add protein, fiber, and plant compounds to keep you going all day. This seriously tastes like Cinnamon Toast Crunch granola, that's what I should have called it! Plus, this granola will give you some serious cereal milk vibes. So if you like all those things, then you will love this easy and healthy granola recipe.





Cinnamon Sugar Quinoa Granola

Makes 8 cups


113 grams (1/2 cup) organic coconut oil

57 grams (1/4 cup) organic packed dark brown sugar

298 grams (3 cups) organic rolled oats

142 grams (1 cup) organic whole raw almonds with their skins

99 grams (1/2 cup) organic quinoa

1 teaspoon organic cinnamon

1/2 teaspoon organic ground vanilla bean

76 grams (1/2 cup) organic maple syrup


Topping

57 grams (1/4 cup) organic cane sugar

1 teaspoon organic cinnamon


Method

Preheat the oven to 325°F. Line a baking sheet with parchment paper.


In a small pot, add the coconut oil and brown sugar. Cook over medium heat until melted. Remove from heat.


In a large bowl, combine oats, almonds, quinoa, cinnamon, and vanilla bean. Mix to combine completely. Add maple syrup and coconut oil mixture over the oats mixture and stir until completely coated.


Spread granola mixture across baking sheet evenly. Bake for 25 minutes, remove from the oven and stir to rotate the granola. Bake again for 25 minutes or until granola seems dry. Remove granola from oven.


To make the topping: In a small bowl, mix together the cane sugar and cinnamon.

Sprinkle the cinnamon and sugar mixture on top of the warm granola.

Store in an airtight container for up to 1 month.


Gluten Free – Use gluten free oats.


High Altitude – Bake at 325°F for 20 minutes, remove from oven and stir to rotate granola. Bake again for 20 minutes or until the granola seems dry.

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