A crunchy quinoa mango granola that will soon be your favorite. Sweetened with honey and spiced with cinnamon, it makes the perfect healthy snack.
It’s great on its own, sprinkled over yogurt or added to oatmeal for a little crunch. There are limitless possibilities when it comes to granola.
Flavored it with any dried fruit, nut, or spice. It can even be breakfast! Granola is just the type of breakfast I enjoy most because it’s light yet filling and it provides enough fuel to get you going for the day.
Today’s granola focuses on whole foods. It’s a welcome change from all the sugar laden desserts I often share.
Not only is this granola overly easy to make, it’s also extremely inexpensive. It’s more cost-effective to make a batch of homemade granola than it is to buy a small amount from the store.
This is the first time I’ve ever made granola with quinoa. I was first introduced to this super food about five years ago. I subscribed to the Vegetarian Times magazine thinking I was going to cut meat completely out of my diet.
That didn’t last long. However, I did enjoy many of the recipes that came with each new edition. The quinoa recipe I tried was a veggie burger and it was delightful. I’ve been a fan of quinoa ever since.
The quinoa in today’s granola is flavorless, but it does add a nice toasty crunch and imparts essential nutrients that the oats lack. You can find quinoa at your local supermarket on the isle with the rice.
Toss the oats and quinoa with a mixture of honey, coconut oil, vanilla, cinnamon, and salt. I wanted to keep the recipe as clean and simple as possible. No sugar, no excess spices. Just pure wholesome goodness.
The granola gets baked at 350 degrees for about 15 minutes. Then, coarsely chopped dried mango gets added in and baked for around 10 minutes longer. Be sure to keep a close eye as the granola bakes, it can go from great to burnt in the blink of an eye.
The smell of this quinoa mango granola fills the air as it bakes.
You will be tempted to steal a taste a soon as it comes out of the oven. I highly recommend that you wait for it to cool first. Just trust me on this one.
Quinoa Mango Granola
- 3/4 cup uncooked quinoa rinsed and drained well
- 2 cups old fashioned oats
- 1/8 teaspoon salt
- 1/3 teaspoon ground cinnamon
- 1/3 cup honey
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 3/4 cup chopped dried mango
Preheat the oven to 350ºF degrees. Line a large baking sheet with parchment paper.
In a large bowl, combine the quinoa, oats, salt, and cinnamon.
In a small microwave-safe bowl, combine the honey and coconut oil. Microwave on high for 20 seconds. Stir in the vanilla extract. Pour the honey mixture over the oats and toss to coat.
Spread in a single layer over the prepared baking sheet and bake for 15 minutes. Stir in the chopped mango and bake for 10 minutes longer. Spread the over a large sheet of foil and cool completely.
Granola can be kept for up to 2 weeks in an airtight container stored in the refrigerator.