This homemade maple quinoa granola recipe is loaded with cinnamon, warm vanilla, pumpkin seeds, chia and crunchy pecans and is naturally sweetened with maple syrup and blackstrap molasses. This addicting and delicious blend of oats and quinoa make a perfect Autumn harvest cereal that’s gluten free and vegan
Pre-heat the oven to 325 F and prepare a baking sheet with parchment paper.
In a large bowl, stir together the quinoa, oats, pumpkin seeds, pecans, chia seeds and cinnamon.
In another bowl, whisk together the coconut oil, maple syrup, molasses and vanilla until smooth. Combined the bowls together and mix until everything is well coated.
Transfer the granola to the baking sheet and spread it out into an even layer. Bake for 25-30 minutes, stopping to stir every 10 minutes until golden brown.
After 20 minutes, keep a close eye on the granola because it can burn quickly.
Notes
This granola is best if stored at room temperature in an airtight container for up to 1 week.