Gluten-Free Vegan Quinoa Granola

This Gluten-Free Vegan Quinoa Granola makes for a nutritious, filling and delicious breakfast or snack. It’s allergy friendly and perfect for your meal prep. Made with rolled oats, quinoa, almonds, pumpkin seeds, flax meal, dried cranberries and maple syrup. Sprinkle in your yogurt, chia pudding, smoothie bowl, or just have in a bowl with milk and fresh fruit.

Gluten-Free Vegan Quinoa Granola

Granola is one of my absolutely favorite go to breakfast foods! It is so filling and versatile. You can make a parfait, top your smoothie bowls, or even in a bowl with almond milk and a banana. Granola is so delicious and satisfying anyway you have it.

I have been making my own granola for a few years now. Let me tell you, once you start making homemade granola there’s no going back to store bought! It’s so easy to make and most recipes you find will make a large batch. So you can have enough granola for you and your family for a few days depending on how often you eat it.

Homemade granola is also much healthier than store bought. I don’t trust the ingredients and most of them are loaded with sugars. When you make it yourself at home you know exactly what’s going in and you can pretty much use any ingredients you want.

What is granola made out of?

The base of any granola are oats of course. I always use gluten-free rolled oats for mine. Then you can add any nuts and seeds you’d like. My go to’s are usually almonds, sunflower or pumpkin seeds, pecans and walnuts. All raw and unsalted always. You can also use any dried fruit, chocolate chips, coconuts chips, etc.

For this particular recipe I wanted to add some extra nutrition in my granola. I have seen many recipes for granola bars call for quinoa. I wanted to try it in regular granola. Not only does it add that extra nutrition I was looking for, it makes it so crunchy and tasty.

This granola is so satisfying and delicious. It doesn’t have any refined-sugar and all ingredients are clean and beneficial to our bodies. It has a good source of both protein and fiber. Makes for a delicious and nutritious breakfast for you and your family. It should be on the top of your must try recipes!

Health Benefits of Quinoa:

• Antioxidant
• Energy Booster
• Nutrient dense
• Packed with Protein
• Lowers Blood Pressure
• Aids in weight loss
• Gluten-Free

What you need to make this Gluten-Free Vegan Quinoa Granola:

Ingredients:

• Gluten-Free Rolled Oats
• Quinoa
• Raw Almonds
• Raw Pumpkin Seeds
• Dried Cranberries
• Maple Syrup
• Coconut Oil
• Flax Meal
• Vanilla Extract
• Cinnamon
• Pink Salt

Equipment:

• Small Sauce Pan
• 10 x 15 Banking Sheet Pan
• Parchment Paper
• Spatula

How to Make Gluten-Free Vegan Quinoa Granola:

1. Preheat oven at 325 degrees. Line a 10 x 15 baking sheet pan with parchment paper and set aside. Coarsely chop raw almonds. If you wish to keep them whole you can or you can use sliced almonds too. 
2. In a large mixing bowl, mix in oats, quinoa, almonds, pumpkin seeds, dried cranberries, and flax meal. Give it a good toss making sure all of the ingredients are well combined. 
3. In a small sauce pan combine maple syrup, coconut oil, vanilla extract, cinnamon and salt. Place on stovetop and bring to a light simmer on medium-low heat stirring occasionally. Simmer mixture for a few minutes until coconut oil has melted. 
4. Pour wet mixture into bowl with dry ingredients. Give it a good toss again making sure all of the dry ingredients are well coated with the wet mixture. Pour granola on prepped baking sheet pan. Use spatula to evenly spread granola over sheet pan. Make sure it’s well spread onto the corners of the sheet pan. Making sure that the granola is evenly spread will ensure it bakes evenly as well and some parts don’t get burnt. 
5. Bake branola for 45 minutes. 
6. Remove granola from oven immediately and place on countertop and allow it to cool-down. Break granola into clusters as big or small as you’d like them. Place in an airtight container such as a wide mouth mason jar. Keep on countertop for 5-7 days or refrigerated for up to 2 weeks.

Tips and Substitutions:

1. Use a 10 x 15 baking sheet pan or as close to those dimensions as possible- This size sheet pan fits the granola perfectly and keeps it compressed while it bakes. This will create those delicious and addicting clusters!
2. Spread granola evenly throughout the sheet pan- This guarantees the granola will bake evenly and the ends won’t get burnt.
3. Line baking sheet pan with parchment paper- It will prevent granola from sticking to the pan.
4. Get creative and use other nuts, seeds, and dried fruit!- This recipe is super versatile. If you don’t have some of the nuts or are allergic, substitute for seeds.

Other toppings you can use for this granola:

1. Other raw nuts such as walnuts, pecans, etc.
2. Sunflower Seeds
3. Chia Seeds
4. Hemp Hearts
5. Shredded Coconut or Coconut Flakes
6. Dried Cherries
7. Dried Apricots
8. Dark Chocolate Chips

How to store your granola:

Keep your granola in an airtight container such as a wide mouth mason jar. It will keep your granola tasting fresh for days. If storing the granola on countertop or pantry, keep for 5-7 days. If refrigerating, keep granola for up to 2 weeks.

Meal Prepping it:

Granola is one of the best foods you can use for meal prep. It makes a large batch and you can have it as a healthy and nutritious breakfast or snack. Use this granola as part of your meal prep and have it with some milk and fresh fruit. You can also use your granola to make parfaits with yogurt or chia pudding for a quick on-the-go breakfast or snack.

Like this Gluten-Free Vegan Quinoa Granola? You may also like these other nourishing breakfast recipes:

• Gluten-Free “Caramel” Apple Granola
• Healthy Breakfast Cookies
• Baked Banana Chocolate Chip Oatmeal
• Baked Apple-Pecan Oatmeal
• How to Make Oatmeal
• Baked Apple-Cinnamon Oatmeal Cups
• PB&J Oatmeal Cups with Homemade Strawberry Chia Jam

5 from 1 vote

Print

Gluten-Free Vegan Quinoa Granola

This Gluten-Free Vegan Quinoa Granola makes for a nutritious, filling and delicious breakfast or snack. It's allergy friendly and perfect for your meal prep. Made with rolled oats, quinoa, almonds, pumpkin seeds, flax meal, dried cranberries and maple syrup. Sprinkle in your yogurt, chia pudding, smoothie bowl, or just have in a bowl with milk and fresh fruit. 

Course Breakfast, Snack

Cuisine American

Keyword gluten-free vegan quinoa granola

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 12 servings

Calories 341 kcal

Author Angelica Arias

Ingredients

• 2 cups gluten-free rolled oats
• 1 cup quinoa (uncooked)
• 1 cup raw almonds
• 1 cup raw pumpkin seeds
• 1/2 cup dried cranberries
• 1/2 cup flax meal
• 1/2 cup maple syrup
• 1/3 cup coconut oil
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• pinch pink salt

Instructions

1. Preheat oven at 325 degrees. Line a 10 x 15 baking sheet pan with parchment paper and set aside. Coarsely chop raw almonds. If you wish to keep them whole you can or you can use sliced almonds too.

2. In a large mixing bowl, mix in oats, quinoa, almonds, pumpkin seeds, dried cranberries, and flax meal. Give it a good toss making sure all of the ingredients are well combined.

3. In a small sauce pan combine maple syrup, coconut oil, vanilla extract, cinnamon and salt. Place on stovetop and bring to a light simmer on medium-low heat stirring occasionally. Simmer mixture for a few minutes until coconut oil has melted.

4. Pour wet mixture into bowl with dry ingredients. Give it a good toss again making sure all of the dry ingredients are well coated with the wet mixture. Pour granola on prepped baking sheet pan. Use spatula to evenly spread granola over sheet pan. Make sure it's well spread onto the corners of the sheet pan. Making sure that the granola is evenly spread will ensure it bakes evenly as well and some parts don't get burnt.

5. Bake branola for 45 minutes. 

6. Remove granola from oven immediately and place on countertop and allow it to cool-down. Break granola into clusters as big or small as you'd like them. Place in an airtight container such as a wide mouth mason jar. Keep on countertop for 5-7 days or refrigerated for up to 2 weeks.

Recipe Notes

Tips and Substitutions:

1. Use a 10 x 15 baking sheet pan or as close to those dimensions as possible- This size sheet pan fits the granola perfectly and keeps it compressed while it bakes. This will create those delicious and addicting clusters!
2. Spread granola evenly throughout the sheet pan- This guarantees the granola will bake evenly and the ends won’t get burnt.
3. Line baking sheet pan with parchment paper- It will prevent granola from sticking to the pan.
4. Get creative and use other nuts, seeds, and dried fruit!- This recipe is super versatile. If you don’t have some of the nuts or are allergic, substitute for seeds.

Nutrition Facts

Gluten-Free Vegan Quinoa Granola

Amount per Serving

Calories

341

% Daily Value*

Fat

 

19

g

29

%

Saturated Fat

 

6

g

38

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

5

g

Monounsaturated Fat

 

6

g

Sodium

 

6

mg

0

%

Potassium

 

347

mg

10

%

Carbohydrates

 

37

g

12

%

Fiber

 

6

g

25

%

Sugar

 

13

g

14

%

Protein

 

9

g

18

%

Vitamin A

 

3

IU

0

%

Vitamin C

 

0.2

mg

0

%

Calcium

 

82

mg

8

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.