Quinoa Granola

14 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 25 min Cooking Dish : 30x38 cm
170 calories/serving

Ingredients

vegetable oil spray, or butter, for the baking sheet
500 g quinoa flakes 5 1/2 cups
1 1/4 cup unsweetened coconut flakes 120 g
1 1/4 cup almonds, coarsely chopped 180 g
1/3 cup canola oil 85 mL
1/4 cup honey 90 g
1/3 cup maple syrup 85 mL

Method

  1. Preheat the oven to 190°C/375°F. Lightly oil a large baking sheet (about 30 x 38 cm).
  2. Combine the dry ingredients in a large bowl. Pour the oil, honey, and maple syrup into a small bowl, then warm it up about 30 seconds in a microwave oven. Pour this mixture over the dry ingredients then toss well. Spread the mixture onto the prepared baking sheet.
  3. Bake in the middle of the oven for about 25 to 30 min or until golden brown and crispy. Stir every 10 min to brown evenly and avoid burning the mixture.
  4. Let the granola cool down: It will become crispier and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once it has completely cooled, transfer it to an airtight container or plastic bag.

Observations

The granola will keep for several weeks in the refrigerator; up to 3 months in the freezer.

Nutrition Facts Table

per 1 serving (40 g)

Amount

% Daily Value

Calories

170

Fat

9 g

14 %

Saturated 2.8 g
+ Trans 0.1 g

14 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

19 g

6 %

Fibre

2 g

10 %

Sugars

5 g

Net Carbs

17 g

Protein

4 g

Vitamin A

0 %

Vitamin C

0 %

Calcium

2 %

Iron

14 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fats 1 ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

14 Reviews (13 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Rice/Grain | Nuts | Snacks | Breakfast

Top Reviews

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august 10, 2014

I will try this again but the time and temperature did not work for me

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