Quinoa Granola
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipes to your recipe box, Quinoa Granola might be a recipe you should try. This side dish has 193 calories, 5g of protein, and 12g of fat per serving. This recipe serves 6. For 72 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is brought to you by Naturally Ella. 25 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 50 minutes. If you have almonds, cinnamon, salt, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 52%, which is good. If you like this recipe, take a look at these similar recipes: Granola with Quinoa, Quinoa Granola, and Quinoa Granola.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
½ cup sliced almonds
¼ teaspoon cinnamon, optional
2 tablespoons maple syrup
1 cup quinoa flakes
⅛ teaspoon salt
2 tablespoons coconut or walnut oil
Equipment:
baking pan
oven
Cooking instruction summary:
Preheat oven to 300 and cover a baking tray with parchment (or silpat.)Combine quinoa flakes, almond slices and salt, then stir together oil and syrup. Pour over the flakes and continue to stir until everything is well coated.Place mixture on the baking tray and press down with the spoon or your hand, making sure the mixture is compact and tight together. Bake for 30 to 40 minutes, checking once or twice to make sure the granola isn't browning too quickly (I've found different ovens handle this lower temperature a bit differently). After thirty minutes, check every 5 minutes or so until the granola is a nice golden color and there are no wet spots. Remove from oven and let cool completely.Once cool, break the granola into pieces (if you don't wait, the granola won't be as clumpy). Store in an airtight container for up to a week.
Step by step:
1. Preheat oven to 300 and cover a baking tray with parchment (or silpat.)
2. Combine quinoa flakes, almond slices and salt, then stir together oil and syrup.
3. Pour over the flakes and continue to stir until everything is well coated.
4. Place mixture on the baking tray and press down with the spoon or your hand, making sure the mixture is compact and tight together.
5. Bake for 30 to 40 minutes, checking once or twice to make sure the granola isn't browning too quickly (I've found different ovens handle this lower temperature a bit differently). After thirty minutes, check every 5 minutes or so until the granola is a nice golden color and there are no wet spots.
6. Remove from oven and let cool completely.Once cool, break the granola into pieces (if you don't wait, the granola won't be as clumpy). Store in an airtight container for up to a week.
Nutrition Information:
covered percent of daily need
