Coconut Cashew Quinoa Granola

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quinoa gronolaSince I happen to own a local cereal company, Marge Granola, I have the opportunity to constantly experiment in the kitchen with different combinations and flavors that excite me. This not-too-sweet blend of toasty cashews and almonds, fragrant coconut, and quinoa is a current favorite. The raw quinoa adds a delightful, addictive crunch when baked making it the perfect yogurt topping or fresh fruit sprinkle. Do yourself a favor and be sure to toast the coconut separately (as the instructions indicate) as it burns quickly.

Serves 6 | start to finish: 45 minutes


1 1/2 (70g) cup unsweetened coconut chips
2 3/4 cups (275g) rolled oats
1 cup (135g) raw quinoa, rinsed
1 cup (135g) cashews, roughly chopped
1 cup (80g) sliced almonds
1 1/2 teaspoons kosher salt
1/4 teaspoon cinnamon
1/2 teaspoon cardamom
1 teaspoon vanilla extract
1/3 cup maple syrup
1/3 cup extra-virgin olive oil (or olive of your choice)
Fresh, seasonal fruit for serving


Preheat oven to 300°F. Lay coconut out on a parchment-lined baking sheet and toast until golden brown and fragrant, 5–7 minutes. Set aside to cool. Increase oven temperature to 325 F.

In a large mixing bowl, add oats, quinoa, cashews, almonds, salt, cinnamon, cardamom and whisk together well. Add the vanilla extract, maple syrup and oil and mix well so all of the dry ingredients are fully incorporated.

Turn the granola out onto a parchment-lined half-sheet pan and bake for about 30 minutes, or until the mixture is light brown and toasty. Every 10–15 minutes, stir to prevent burning. Once out of the oven, fold in the toasted coconut. Let the granola cool completely before serving — it will firm up as it cools.

gluten-free (if using gluten-free oats) • vegetarian vegan • dairy free

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