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Vegan Maple Quinoa Harvest Granola

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
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: Autumn, Fall, gluten free granola, harvest, Maple, quinoa, vegan granola
Servings: 10 servings
Author: Ciarra Siller

Ingredients

  • ½ cup quinoa washed and cooked
  • 2 cups gluten-free rolled oats
  • 1 cup pumpkin seeds
  • 1 cup pecans
  • 2 tbsp chia seeds
  • 1 tsp cinnamon
  • cup coconut oil melted
  • ¼ cup maple syrup
  • 1 tbsp blackstrap molasses
  • 1 tsp vanilla extract

Instructions

  • 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.