This post was sponsored by Crisco® Coconut Oil as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
This Gluten Free Quinoa Granola is a delicious and healthy way to start your day! Sweet and crunchy, this is one the whole family will love!
Although my mom would sometimes cook a hot breakfast in the morning when I was growing up, most of the time breakfast was cereal. From a very young age, my go-to cereal was granola.
I have always loved the texture and variety of tastes that granola offers. I also love that unlike most cereal, when I eat granola I stay full until lunch.
Now that I’m the mom, I tend to make granola rather than buy it.
This Gluten Free Quinoa Granola is one that will become a regular in my house.
With a touch of sweetness, the richness of coconut oil, quinoa, oats, pumpkin seeds and almonds, this granola makes a crave-worthy breakfast or snack.
You guys know I love my coconut oil, and I was so excited to find out that Crisco® now has both refined and unrefined organic coconut oil. It was so convienent to pick up on my weekly Target run.
I love the flavor that Crisco® Unrefined Organic Coconut Oil adds to this gluten-free granola! Unlike refined coconut oil, which has no flavor or aroma, unrefined coconut oil has a very distinct coconut flavor and odor. It gives dishes, like this quinoa granola a very distinct coconutty flavor that I love. While refined coconut oil blends into the background, unrefined comes front and center and really delivers a flavor punch.
My whole family loved the coconut flavor of this granola!
Crisco® is running a Cartwheel coupon offer at Target for 25% off all varieties from September 3rd to October 7th. Get it here.
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My mom loves granola and yogurt, and I came up with this recipe for her. I like the maple syrup, but you could also use honey or brown rice syrup. Keep it in an airtight container for up to a week.
- 1/3 cup maple syrup
- 2 tablespoons coconut palm sugar
- 1/3 cup coconut oil melted
- 1 1/2 teaspoons vanilla
- 1/2 cup pumpkin seeds
- 1/2 cup sliced almonds
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup quinoa soaked for 30 minutes and dried
- 1 cup oatmeal
- 1/2 cup dried cranberries
- 1/2 cup tart dried cherries
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
In a small bowl, combine maple syrup, brown sugar, coconut oil, and vanilla.
In a large bowl, combine pumpkin seeds, almonds, salt, cinnamon, quinoa, and oatmeal.
Toss with maple syrup mixture and spread in a single layer on a baking sheet lined with parchment paper. Bake 25 minutes, stirring every 10 minutes.
Remove from oven and allow to cool. Stir in dried cranberries and cherries and store in an airtight container.
Make it Cleaner: Make sure your dried fruit is unsweetened or instead add fresh fruit when you eat the granola. Make it Gluten-Free: Make sure you use gluten free oats.
Amount Per Serving
Calories 231 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Cholesterol 0mg 0%
Sodium 56mg 2%
Potassium 177mg 5%
Total Carbohydrates 28g 9%
Dietary Fiber 3g 12%
Protein 4g 8%
Vitamin A 3.6%
* Percent Daily Values are based on a 2000 calorie diet.