A fun spin on the classic breakfast staple, this maca maple quinoa granola is packed with delicious ingredients, and is sweetened naturally with just a hint of maple syrup.
It was a typical weekend for me, hanging out with friends, spending time with Trevi in the park and getting a little bit of work done. Quiet, relaxing, and just what I needed to recharge after a busy week last week.
Although I'm not a huge baker, I find it to be really therapeutic and weekends are one of my favorite times to do it. This weekend I tested a few different recipes, including an egg white version of my quinoa almond flour bread (still needs a bit of tweaking), but the recipe that I was most excited about was this maple quinoa granola.
It was exactly what I was craving when I woke up yesterday morning and I was so happy to have a fresh batch in my cupboard.
Granola is one of those things that I think everyone should learn how to make at home. Not only is it really easy, but it's also much more affordable than buying it at the store. Plus it can be 100% customized with the ingredients that you like.
For the base of our granola, we're using a blend of rolled oats and quinoa flakes. You could certainly use just rolled oats, but I personally love the combination of the two. The quinoa flakes have a lighter texture and help the granola get a little more crunchy and clustery, and really soaks up the flavors.
Add-ins are where you can have some fun. This time around I kept it simple and used pumpkin seeds and coconut flakes, but you could also use any sort of nut/seed that you like. For the spices, we've got cinnamon (duh), sea salt and a little bit of maca powder.
It's the perfect blend of sweet, salty and nutty, it pairs well with pretty much all the things, and has the loveliest crunch. Just the way granola should be!
We talked about maca in Sunday's post (if you haven't seen the Lemon Protein Balls, go check 'em out!). I like using maca for the flavor. So combining that with granola? The perfect way to start the day!
This granola can, of course, be served any which way you please, but some of my particular favorites are…
- With plain coconut yogurt and fresh berries (hello ⬆ ⬆)
- With almond milk and sliced banana
- On top of a green smoothie bowl
- A piece of quinoa bread, toasted with peanut butter and a sprinkling of granola
Or if you're in a hurry, you can also just stash some in a small snack bag and eat it while you're on the go.
Your turn…
What's your favorite granola flavor? I'd love a little inspiration for my next batch! Share your favorite below and if you end up making this recipe, snap a pic and share it on Instagram using #simplyquinoa!
xo
More Granola Recipes to Try:
- Honey Blueberry Quinoa Granola
- My Mom’s Nutty Date & Coconut Granola
- Peanut Butter-Banana Quinoa Granola
- Grain-Free Coconut Granola
- Maple, Cinnamon & Apple Quinoa Granola
- Clustery & Oil-Free Banana Bread Granola
- Pumpkin Quinoa Granola
- Vegan Coconut Oil Quinoa Granola
- Oatmeal Cookie Quinoa Granola
Maca Maple Quinoa Granola
Ingredients
- 1 1/2 cups rolled oats gluten-free if needed
- 1 1/2 cups quinoa flakes or more rolled oats
- 1/2 cup pumpkin seeds I used roasted
- 1 cup coconut flakes
- 1 tablespoon maca powder
- 1 teaspoon cinnamon
- 1/4 - 1/2 teaspoon salt used to taste
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the oats, quinoa flakes, pumpkin seeds, maca, cinnamon and sea salt. Stir to combine.
- Add in maple syrup and coconut oil, and mix until evenly coated.
- Transfer this mixture to the prepared baking sheet and bake on the center rack for 15 minutes. Remove from oven and stir in coconut flakes. Bake for another 10 - 15 minutes until everything is golden brown. For more clustery granola, press down on the granola to pack everything together before returning to the oven.
- Allow the granola to cool completely before breaking apart. Serve however you like to enjoy granola!
- For storage, keep in a sealed glass container in a cool dark place (the cupboard is great) for at least two weeks.
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