This recipe came about after trolling the aisles of several different grocery stores desperately searching for the perfect granola. It had to be low in sugar, contain healthy, whole ingredients, and no weird additives. Well, after spending a good portion of my time reading the nutrition facts of practically every granola imaginable, I decided it didn’t exist. So, I returned to the kitchen, excited to make my dream granola a reality.
And here it is!
Now if you’re someone who likes your granola sweet, warning: this is not that kind of recipe. It only has one tablespoon of maple syrup, and that’s intentional. This is something better (at least for me). Warm and nutty almond flavor, deliciously chewy coconut, and of course, that irresistible crunch from our good old friend quinoa. It’s great with (non-dairy) yogurt, as a topping for your morning bowl of oatmeal, or just on its own as a satisfying snack.
This granola probably isn’t one that’ll make you ooh or ahh; it’s just what it says it is: simple. It’s more the kind of thing that you won’t know you were missing until you taste it, when you smile and think “where have you been all my life?”
Okay, I realize I’m waxing nostalgic about granola, but I think you know what I mean. This is my first granola recipe, but after making this, I can tell you it won’t be my last. I have a lot more ideas, so definitely keep your eyes peeled for some more granola recipes coming soon. Happy baking, everyone!
Note: Inspired by Minimalist Baker’s 7 ingredient quinoa granola.
Simple Quinoa Almond Coconut Crunchy Granola (free of gluten, dairy, and refined sugar)
Prep: 5 minutes + preheating time
Bake: 25 minutes
Total time: approximately 30 minutes
- 1 cup rolled oats (certified gluten free if baking for someone sensitive to gluten)
- 1/3 cup white quinoa
- 1/2 cup raw whole almonds, roughly chopped
- 1/3 cup unsweetened shredded coconut
- 1 tablespoon maple syrup
- 1 large egg white
- 1/8 cup water
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a large bowl, mix together all the dry ingredients.
In a small bowl, combine the maple syrup, water, and egg white, and whisk together using a fork.
Next, pour about half of the wet mixture over the dry ingredients, stirring it in evenly with a spatula to ensure everything is thoroughly coated. Repeat with the second half.
Spread the granola on to the baking sheet in a single, even layer.
Bake at 350 for 20 minutes, and then lower the temperature to 300 and bake for 5 more minutes. Turn the baking sheet halfway through to ensure even baking. When it’s done, it should be slightly golden and the almonds should be visibly darker and fragrant.
Allow the granola to cool completely. At this point, it will still be in a single (mostly solid) sheet, so crumble it into small or large clusters; whatever your preference. Transfer the granola to a glass or plastic container and store in a cool dry place. Enjoy!
Sous Sus Chef