Toasted Quinoa Granola Recipes

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TOASTED QUINOA GRANOLA



Toasted Quinoa Granola image

Quick and easy. Sprinkle a few tablespoons of this nutty-tasting granola on yogurt. Quinoa is high in protein.

Provided by CRAZY4SUSHI

Categories     100+ Breakfast and Brunch Recipes     Cereals     Granola Recipes

Time 45m

Yield 10

Number Of Ingredients 5

1 cup quinoa
1 tablespoon pure maple syrup
1 tablespoon olive oil
1 teaspoon ground cinnamon
¼ cup flax seed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  • Rinse and thoroughly drain the quinoa. In a large bowl, stir together the maple syrup, olive oil, and cinnamon; mix in the quinoa and flax seed until the grains are thoroughly coated. Spread the mixture out as thinly as possible on the prepared baking sheet.
  • Toast the granola in the preheated oven until lightly golden brown, about 15 minutes, stirring every 5 minutes. Let cool completely before storing in an air-tight container.

Nutrition Facts : Calories 93.9 calories, Carbohydrate 14 g, Fat 3.6 g, Fiber 2.8 g, Protein 3.4 g, SaturatedFat 0.3 g, Sodium 1.1 mg, Sugar 1.2 g

7-INGREDIENT QUINOA GRANOLA



7-Ingredient Quinoa Granola image

Naturally sweetened, 7-ingredient quinoa granola with almonds and oats! A healthy, protein-packed breakfast or snack with a serious crunch.

Provided by Minimalist Baker

Categories     Breakfast     Snack

Time 30m

Number Of Ingredients 7

1 cup Bob's Red Mill Old-Fashioned Rolled Oats
1/2 cup uncooked Bob's Red Mill White Quinoa
2 cups raw almonds ((roughly chopped))
1 Tbsp coconut sugar ((or sub organic brown sugar, muscovado, or organic cane sugar))
1 pinch sea salt
3 1/2 Tbsp coconut oil
1/4 cup maple syrup ((or agave nectar))

Steps:

  • Preheat oven to 340 degrees F (171 C).
  • Add oats, quinoa, almonds, coconut sugar, and salt to a large mixing bowl - stir to combine.
  • To a small saucepan, add coconut oil and maple syrup. Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined and there is no visible separation.
  • Immediately pour over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated. Arrange on a large baking sheet and spread into an even layer.
  • Bake for 20 minutes. Then remove from oven and stir/toss the granola. Turn the pan around so the other end goes into the oven first (so it bakes evenly) and bake 5-10 minutes more. Watch carefully as to not burn. You'll know it's done when the granola is deep golden brown and very fragrant.
  • Let cool completely before enjoying. Store leftovers in a sealed bag or container at room temperature for 2 weeks or in the freezer for up to 1 month.

Nutrition Facts : ServingSize 1 half-cup servings, Calories 332 kcal, Carbohydrate 30.8 g, Protein 9 g, Fat 20.9 g, SaturatedFat 6.3 g, Sodium 38 mg, Fiber 5.4 g, Sugar 9.7 g

TOASTED QUINOA, DRIED FIG & DARK CHOCOLATE NUT FREE GRANOLA BARS



Toasted Quinoa, Dried Fig & Dark Chocolate Nut Free Granola Bars image

Superfood nut free granola bars made with toasted quinoa, oats, dried figs, sunflower seeds, pumpkin seeds, flaxseed and chia! A drizzle of dark chocolate on top makes them extra special.

Provided by Monique of AmbitiousKitchen.com

Categories     Gluten Free     High Protein     Nut Free     Snack     Vegan

Time 20m

Number Of Ingredients 13

1/2 cup old fashioned rolled oats (gluten free, if desired)
1/2 cup uncooked quinoa
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1/2 cup organic or homemade sunflower butter
1/3 cup honey (or coconut palm syrup if vegan)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 cup flaxseed meal
1 tablespoon chia seeds
1/2 cup black mission dried figs, coarsely chopped
1 tablespoon dark chocolate chips (vegan, if desired)

Steps:

  • Preheat oven to 325 degrees F. Add oats, quinoa, sunflower seeds and pumpkin seeds to a large baking sheet and spread around evenly. Once oven is preheated, toast the oats and quinoa for 8-10 minutes. Once done toasting, pour oats and quinoa into a medium bowl and set aside.
  • While quinoa and oats are toasting, add sunflower butter, honey, vanilla, cinnamon and sea salt to medium saucepan over low heat. Stir every so often until the mixture is smooth and creamy.
  • Remove from heat and allow to cool for a few minutes, then add to the bowl with the oats and quinoa. Stir well to incorporate. Fold in flaxseed meal, dried figs and chia seeds.
  • Line an 8x4 or 9x5 inch loaf pan with parchment paper; pour mixture in and spread out evenly, then press mixture down in the pan very firmly.
  • Next melt chocolate chips for 20 seconds in the microwave or over low heat in a saucepan on the stove top. Drizzle over bars. Place pan in freezer for 30 minutes or until mixture has hardened. Remove bars from pan and cut into 10 bars. Store bars in the fridge. Enjoy!

Nutrition Facts : ServingSize 1 bar, Calories 223 kcal, Carbohydrate 28.6 g, Protein 6.4 g, Fat 10.7 g, SaturatedFat 1.3 g, Fiber 5.1 g, Sugar 12.7 g

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