Description
This Tropical Quinoa Granola is a nutrient-packed, crunchy breakfast or snack option combining the wholesome goodness of quinoa, oats, nuts, seeds, and a delightful blend of dried tropical fruits. Sweetened naturally with maple syrup and enriched with coconut oil, this granola delivers a perfect balance of flavors and textures, baked gently to retain crispiness and taste.
Ingredients
Scale
Dry Ingredients
- 3/4 cup White Quinoa
- 1 cup Old Fashioned Rolled Oats
- 2 tablespoons Chia Seeds
- 1/4 cup Macadamia Nuts
- 1/4 cup Slivered Almonds
- 1/4 cup Sunflower Seeds
- 1/2 cup Unsweetened Shredded Coconut
- 1/3 cup Dried Pineapple, chopped
- 1/3 cup Dried Mangoes, chopped
- 1/3 cup Dried Papaya, chopped
Wet Ingredients
- 1/2 cup Coconut Oil, melted
- 1/2 cup Maple Syrup
Instructions
- Preheat Oven: Set your oven to 250 degrees Fahrenheit (120 degrees Celsius) to ensure a low and slow baking process that crisps the granola without burning it.
- Mix Dry Ingredients: In a large bowl, combine the white quinoa, rolled oats, chia seeds, macadamia nuts, slivered almonds, sunflower seeds, shredded coconut, dried pineapple, dried mangoes, and dried papaya. Stir well to evenly distribute all components.
- Add Wet Ingredients: Pour in the melted coconut oil and maple syrup to the dry mixture. Mix thoroughly until every bit of the dry mix is coated evenly with the syrup and oil, which helps bind and sweeten the granola.
- Bake the Granola: Spread the combined mixture evenly on a baking sheet lined with parchment paper. Place it in the preheated oven and bake for 1 hour, stirring halfway through if desired for even toasting.
- Cool and Serve: Remove the granola from the oven and let it cool completely on the baking sheet. Once cooled, break it into clusters. Your tropical quinoa granola is now ready to be enjoyed as a snack or breakfast accompaniment.
Notes
- Make sure to chop dried fruits evenly to promote uniform texture and ease of mixing.
- Stir the granola halfway through baking to avoid uneven browning if desired.
- Store the cooled granola in an airtight container to maintain freshness for up to two weeks.
- You can substitute maple syrup with honey or agave syrup if preferred.
- For a nut-free version, simply omit the macadamia nuts and almonds and replace with extra seeds.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: Fusion
Keywords: tropical granola, quinoa granola, homemade granola, healthy breakfast, vegan snack, gluten free granola
