Breakfast is undoubtedly the most important meal of the day, and yet it’s one that I often skip with the excuse of “I’m too busy” or, “There’s not enough time”. It’s nothing against breakfast itself though, in fact, I have an undying love for allllll of the breakfast foods, it’s just that I’m not really a morning person. I’m more of a hit snooze until you’re five minutes late and then scramble out the door kind of person, and when you’re faced with the choice of grabbing a quick java or breaky to-go, the coffee always wins!
I’ve always been a huge fan of multi-purpose foods and this Honey Almond Quinoa Granola fits that bill perfectly. Whether you like a crunchy snack that can be eaten on it’s own, a hearty cereal that wont get soggy with milk, or a tasty topping to compliment your yogurt, this is it!
This hearty granola uses just seven ingredients that are likely already in your kitchen pantry, and it’s easy – oh soooo easy! What puts this Honey Almond Quinoa Granola recipe over the top is the pre-toasting of the oats and quinoa. We did this in my Chocolate Quinoa Energy Bites recipe, and it’s crucial to getting that amazing robust toasty nutty flavour. Side benefit, your house will smell simply delicious during this step!
I mentioned earlier that I love multi-purpose foods, treat this Honey Almond Quinoa Granola recipe as a base, and that’s the beauty of it, it can be anything you want it to be!
Sadly, almonds and I don’t get along so when I make a batch for myself I sub in cashews instead. Once all ingredients have been mixed together and baked for the last time, add any additional bits of tastiness that suit your taste buds before storing in an air tight container. Some of our faves are dried cranberries with dark chocolate chips and toasted coconut and dried pineapple.
What are your favourite granola add-ins? Let me know in the comments below!
- 3 cups rolled oats
- ¾ cup quinoa
- 1 cup almonds, chopped
- 3 Tbsp flax
- ½ honey
- 2 tsp melted coconut oil
- 1 Tbsp cinnamon
- 1 tsp vanilla extract
- Preheat oven to 350 degrees.
- Rinse quinoa and add to a medium mixing bowl with rolled oats and chopped almonds. Toss to mix and then pour onto a cookie sheet (or two) in a thin layer.
- Bake for 10 - 15 minutes, stirring occasionally, until fragrant.
- Once oat mixture is done, pour back into mixing bowl and add in remaining ingredients. Stir until combined.
- Line your two cookie sheets with parchment paper and pour your granola mix back onto cookie sheets in a thin layer.
- Put cookie sheets back into oven and turn off the head. Let granola sit in the oven for 8 - 10 minutes to finish cooking.
- Remove from oven and cool completely.
- Once cooled, break up granola and store in an air tight container.