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.
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
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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.
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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.
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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.
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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.
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Bake branola for 45 minutes.
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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:
- 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!
- Spread granola evenly throughout the sheet pan- This guarantees the granola will bake evenly and the ends won't get burnt.
- Line baking sheet pan with parchment paper- It will prevent granola from sticking to the pan.
- 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.