Vegan Maple Quinoa Nut & Seed Granola Recipe
Change up breakfast with this vegan Maple Quinoa Nut & Seed Granola recipe, made using oats, quinoa, almonds, pecans, chia and flax seeds!
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.