Last week I was trying to find something for breakfast on Pinterest, and cereal and granola recipes were really catching my eye. But when I checked the recipes I was so disappointed with the amount of sugar or the lack of protein in all of them. I still absolutely love the very high protein granola I’ve made twice now, but I was still looking for less sugar. Finally, I decided to make up my very own recipe for quinoa granola.
That’s right, this is my very first original recipe! I drew inspiration from the pumpkin granola I mentioned above and another quinoa granola recipe, but this is an entirely new creation. And it’s delicious, if I do say so myself.
I seriously debated adding the magic-vegan-protein that I used in the pumpkin granola but in the end decided to stick with just quinoa this time. (If you’re curious about the magic-vegan-protein-definitelynotproteinpowder-ingredient, you should definitely check that genius out here.)
I have been eating this all week and now I only have one day left and I am soooo sad. This is going to have to be repeated soon. I love granola and cereal but if you don’t make it yourself it’s an easy way to get a ridiculous amount of sugar and processed ingredients + no protein into your body real fast. And no protein = no energy = never full and always needing more food. And don’t get me started on the amount of sugar and processed foods in a normal diet.
This is definitely 150% better than store-bought granola. And let me assure you that it will keep you completely full well until lunch time. In fact, I’ve had to be reminded that it’s lunch time more than once over the past week because I wasn’t dying of hunger! It doesn’t get better than that.
As was the plan, this granola is definitely not super sweet. The mild sweetness that it does have is from 1/4 cup of honey. Vegans can definitely use maple syrup instead. I also used 3/4 cup of dried apricots – which I LOVE. Dried apricots are like candy to me and I could eat multiple handfuls every day, which is why I rarely buy them. Fresh and dried apricots are readily available in Kuwait and are almost as popular as dates, but not quite. These apricots are simply dried though, no sugar added.
I highly recommend topping this granola with some fruit – either fresh or frozen. This will add some sweetness to the cereal as well. If you’re using frozen fruit just pour some into a bowl with a lid and place it in the refrigerator overnight. I put enough frozen berries in the fridge for the whole week.
You can use any type of seeds you want for this recipe. I used 1/4 cup each of chia, pepitas/pumpkin seeds, and flax seeds but you could choose just one seed or add more than 3 – whatever you either have on hand or want to include.
You could try baking the granola for a total of 25 minutes and see how it comes out. I have a small oven so I had to bake mine in two batches. I prefer to alternate the pans and let the granola cool for 10 minutes half way through baking. Then stir it before it goes back in the oven. This helps make bigger, crunchy clusters in the granola.
If you want extra crunchy granola I think this could stand going back in the over for a few more minutes after you let it cool for another 10 minutes. Just make sure you check on it often so it doesn’t burn.
- 348 calories, 12 grams protein, 49 grams carbohydrates, 13 grams fat, 10 grams fiber
I would love to hear what you think about my very first recipe!