Vegan Maple Quinoa Nut & Seed Granola Recipe
Today we are making a Vegan Maple Quinoa Nut & Seed Granola Recipe! Traditionally, oatmeal has been the go-to breakfast, with chia seed puddings or smoothie bowls taking social media by storm for a twist on the first meal of the day. But sometimes we just want to switch it up, right? Like, we can’t be expected to eat some version of oatmeal, chia seeds, fruits or yogurt for every breakfast? Okay, they’re all delicious, but come on. We need some new ideas for a wholesome breakfast!
So … this is where quinoa granola slowly slides into the picture. Quinoa is not something you’d expect to find at breakfast, but that’s just why it’s such a great recipe! It’s a delicious blend of crunchy bits of this seed-like grain, the nostalgic flavor of oats (yes, there are still some oats in here), mixed with healthy fats like chia seeds, flax seeds, almonds and pecans, all coated with a coconut oil and maple syrup mixture to hold it together and add some sweetness. Making this batch of granola is the perfect snack with some plant-based milk, to eat it like cereal or however you enjoy your granola!
Why You’ll Love This Maple Quinoa Granola Recipe
Switch Up Breakfast: Traditionally, quinoa is not a grain that’s eaten at breakfast. But for this homemade granola, quinoa and the beloved breakfast grain – oats – come together to provide a nice crunch, a good source of fiber and nutrients to start the day off right! It’s a twist on the familiar granola recipe, made of wholesome ingredients and whole grains so it’s healthier and has a lower sugar content and all natural flavor, as compared to most store-bought granola brands which contain preservatives and artificial flavorings.
Substitutions
Pure Maple Syrup: This should be pure maple syrup, not pancake syrup. Pure syrup will only contain one ingredient on the label. You can substitute with agave nectar or another liquid sweetener, such as date syrup, brown rice syrup or coconut nectar with varying taste.
Vanilla Extract: Choose a non-alcoholic vanilla flavor (which doesn’t contain alcohol so can’t have that extract label) or a vanilla extract without any added caramel color or dyes.
Coconut Oil: Use refined coconut oil, that doesn’t smell or taste like coconut. Virgin or extra-virgin coconut oil won’t work in this recipe in terms of taste. Do not substitute with another oil, as they don’t have the same properties that coconut oil does.
Oats: Quick-cooking oats were used in this recipe, but rolled oats (aka, old-fashioned oats) can be a substitute. You will have to break up the rolled oats into smaller pieces, similar to quick oats, in a spice grinder for a second until they’re smaller flaked. The maple syrup mixture may not properly stick to the full rolled oats otherwise, due to their larger size.
Raw Quinoa: Use uncooked white quinoa for this recipe. Do not substitute with another grain.
Flax Seeds/Chia Seeds: Use whole seeds, not ground chia or ground flax seeds. You can use sunflower seeds, pumpkin seeds or other seeds of choice.
Almonds/Pecans: Use raw almonds and pecans, not pre-roasted and salted. You can switch it up and use walnuts, cashews or a different mixture of raw nuts.
Vegan Maple Quinoa Nut & Seed Granola Recipe Notes
- Serve this granola with almond milk as cereal (or your favorite plant-based milk), top it on a fruit parfait or add it to your favorite vegan yogurt!
- Add-in options to make a cereal bowl or parfait with this tasty granola blend include raw pumpkin seeds, unsweetened coconut flakes, dried fruit, hemp seeds, sesame seeds, vegan chocolate chips or fresh fruit!
More Granola Recipes You’ll Love
If you make this Vegan Maple Quinoa Nut & Seed Granola Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Maple Quinoa Nut & Seed Granola Recipe
Equipment
- Oven
- Small Saucepan
- Baking Tray
Ingredients
- ⅓ cup uncooked quinoa
- ⅓ cup dry quick-cooking oats
- 2 tbsp refined coconut oil
- 2 tbsp pure maple syrup
- 1 tbsp chia seeds
- 1 tbsp flax seeds
- 2 tbsp raw almonds
- 2 tbsp raw pecans
- ½ tsp vanilla extract
- 2 pinches pink salt
Instructions
- Preheat oven to 325 degrees F.
- In a small saucepan over low heat, add the wet ingredients (coconut oil and maple syrup). Stir around until melted.
- Stir in the salt and vanilla.
- Add this oil mixture to a large bowl, followed by the dry ingredients: chia seeds, flax seeds, almonds, pecans, oats and quinoa.
- Mix together all the ingredients to incorporate.
- Line a baking tray with parchment paper, or lightly grease it. Spread the granola mixture out on the prepared baking sheet in a single layer.
- Bake for 16 minutes at 325 degrees F, stirring the mixture around halfway.
- Once the time is done, remove the tray from the oven.
- Allow it to cool at room temperature for about a half hour. The granola will firm up as it cools.
- Once the granola has cooled, add it some into a bowl with plant-based milk, top it on a fruit parfait or enjoy it in your favorite way!
Notes
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Storage
- Store in an airtight container at room temperature for up to one week.
