Oat & Quinoa Granola


I love having cereal for breakfast (second to oatmeal… or maybe they’re both even on my list). I love when my cereal is a bowl of granola. I love putting granola as toppings on oatmeal, yogurt, ice cream, or smoothies. Often times though, the granola in stores are high in unnecessary sugars and fats — not all, but most.

I realized I could make my own granola, and didn’t know it could be so simple! This recipe was really simple, and I decided I would add some quinoa for some added protein. You might think it’s weird to eat quinoa raw, but you get the same benefits, and it has a nutty taste when roasted in the oven.

What’s special about this one, is that this recipe uses a long slow roast, as opposed to a quick roast in high temperature. This allows the components of the granola to retain its nutritional value, that could be lost when using higher temperatures. Because I used steel-cut oats, I soaked them for an hour to make them more easily digestible. Aaaaand, this recipe does not use oil! I actually didn’t realize granola recipes typically use oil, but I found my granola to be really crunchy. I wasn’t able to master the clumps, but that may be saved for another time. In the meantime, try this!


  • 2 cups steel-cut oats
  • 1 cup quinoa
  • 1 tbsp cinnamon
  • 1/2 cup maple syrup or agave
  • 1/2 cup pumpkin seeds
  • 1/2 cup almonds, chopped
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup dried cranberries


Soak the steel-cut oats for about an hour. Drain and let dry a bit.

Preheat oven to 250 degrees F. To the steel-cut oats, add the quinoa, cinnamon, maple syrup, almonds, and pumpkin seeds. Stir to combine.

Place on baking sheet lined with parchment paper or silicon baking mat. You may need to do this in two batches, if the mixture still seems a little wet. Place in the oven for about 2 hours, stirring as necessary until dried up and toasted. Add the shredded coconut, and place in oven for another 10-15 minutes. Alternatively, you can roast the coconut in a separate pan and stir this in at the end.

Once out of the oven, let cool before adding in cranberries. Store in a ziplock bag or jar and enjoy!

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