Granola has always been my ultimate snack hack—easy to make, crazy versatile, and downright addictive. This Almond Quinoa Granola is my personal favorite. It’s got that perfect crunch, a hint of sweetness, and a little protein boost from the quinoa. Plus, it’s gluten-free, dairy-free, and vegan, so it ticks all the right boxes. Whether I’m layering it over yogurt, sprinkling it on smoothie bowls, or just grabbing a handful while I pass by the kitchen, it never disappoints. Let’s get into it—you’re gonna love this one!
Try my Nutty Granola Bars recipe.
✅ Crunch Factor = 10/10
Every bite has that perfect golden crunch—thanks to the quinoa and toasted almonds.
✅ Sweet, But Not Too Sweet
Maple syrup adds just the right amount of natural sweetness without going overboard.
✅ Nutrient-Packed Goodness
Protein from quinoa, healthy fats from almonds, and energy-boosting oats… it’s basically a power snack. 💪
✅ Totally Diet-Friendly
Gluten-free, dairy-free, vegan—you name it, this granola’s got it covered.
✅ Meal Prep Hero
Make a big batch and you’ve got breakfast, snacks, and yogurt toppers sorted for the week (or two… if it lasts that long).
✅ Ridiculously Versatile
Eat it solo, sprinkle it on smoothie bowls, layer it over yogurt, or turn it into trail mix with dried fruit and chocolate chips.
✅ No Weird Ingredients
Simple pantry staples—nothing fancy, nothing hard to find.
✅ Budget-Friendly
Way cheaper than those fancy store-bought granolas, and honestly… it tastes better too. 😎
Try my Fruit and Nut Cluster Granola recipe.
Let’s Talk About the Star Ingredients 🌟
🥣 Rolled Oats
The heart of any good granola. Rolled oats bring that hearty texture and give you a solid energy boost. Plus, they’re super filling and perfect for that crunchy bite we all love.
🍚 Quinoa
Not just for salads! Quinoa adds a little protein kick and an extra crunch when baked. It’s one of those sneaky ingredients that makes this granola a bit more nutritious without changing the flavor.
🌰 Raw Almonds
Hello, healthy fats and satisfying crunch! Almonds bring that nutty goodness and a little extra protein. Plus, they toast up beautifully in the oven, adding a rich, roasted flavor.
🍁 Maple Syrup
The natural sweetener that ties everything together. It gives the granola a light caramelized finish without being overpowering. Bonus—it’s vegan-friendly!
🥥 Coconut Oil
This is what makes the granola clump together into those golden, crunchy clusters we all dig for. It also adds a subtle coconut flavor that pairs perfectly with the maple syrup.
🍬 Coconut Sugar
A little sprinkle of coconut sugar gives a soft sweetness and helps with that golden brown finish. It’s less refined than regular sugar but still brings the sweet vibes.
These simple pantry staples come together to make a granola that’s crunchy, sweet, and just the right amount of wholesome. 🙌
NOTE: For measurements and rest of the ingredients check the recipe card below.
Time required: 35 mins
How to Make Almond Quinoa Granola
1️⃣ Preheat the oven to 340°F (171°C). Let’s get things warmed up!
2️⃣ Mix it up! In a big bowl, toss together the oats, quinoa, almonds, coconut sugar, and a pinch of salt. Give it a good stir so everything is evenly distributed.
3️⃣ Get things nice and melty. In a small saucepan over medium heat, warm up the coconut oil and maple syrup for about 2-3 minutes. Keep whisking until it’s all smooth and dreamy. Now, pour that golden goodness over your dry ingredients and mix until everything is well-coated.
4️⃣ Time to bake! Spread your granola mix evenly on a baking sheet. Pop it in the oven for 20 minutes, then give it a good stir. Bake for another 5-10 minutes, rotating the pan halfway through to make sure it gets that perfect golden crunch. Keep an eye on it—nobody likes burnt granola!
5️⃣ Patience is key. Let your granola cool completely before digging in (this helps it crisp up!). Store in an airtight container at room temp for up to 2 weeks—or stash it in the freezer for a whole month of crunchy goodness.
Enjoy your homemade granola—sprinkle it on yogurt, eat it by the handful, or mix it into your favorite smoothie bowl! 😋✨
Glycemic Index: 47 (low) Glycemic Load: 12 (moderate)
💡 Nut-Free Swap:
Skip the almonds and go for pumpkin seeds or sunflower seeds for that same crunch—perfect for nut-free folks! 🌻✨
💡 Sweetener Switch:
Not a maple syrup fan? No worries! Honey or agave syrup works just as well. (Just a heads-up: honey isn’t vegan, so keep that in mind.) 🍯
💡 Oil Alternatives:
Out of coconut oil? Try olive oil or avocado oil for a more neutral flavor. Both will still give you that crispy, golden finish. 🥑
💡 Get Fruity:
Toss in some dried cranberries, raisins, or chopped dried apricots after baking for a chewy twist. 🍇🥭
💡 Chocolate Lovers Unite:
Once the granola has cooled, sprinkle in some dark chocolate chips or cacao nibs for a sweet treat. Because, honestly, when is chocolate ever a bad idea? 🍫💛
💡 Make It Extra Crunchy:
Add a handful of chia seeds, flaxseeds, or hemp hearts to boost the protein and omega-3s while giving it more texture. 💪🌾
💡 Spice It Up:
Feeling cozy? Stir in a teaspoon of cinnamon or pumpkin spice before baking. Or go bold with a pinch of cayenne for a sweet ‘n’ spicy kick. 🌶️🍂
💡 Go Tropical:
Mix in shredded coconut and dried pineapple chunks post-bake for a beachy, tropical vibe. 🏝️🥥
These swaps and tweaks let you make this granola totally your own—so get creative and have fun with it! 😄✨
Try my Kiwi Granola Chia Pudding recipe.
Granola-Making Tips for Perfect Crunch Every Time 🥄✨
🔥 Low & Slow is Key:
Baking at 340°F might feel slow, but trust me, it gives you that golden crunch without burning the edges. Granola loves patience. 😅
👀 Keep an Eye on It:
Granola can go from golden to uh-oh real fast. Give it a peek during the last few minutes—especially after stirring.
🥄 Stir… But Not Too Much:
Stir once halfway through baking to avoid burning, but don’t overdo it. Less stirring = bigger crunchy clusters (aka the best part). 🙌
🧂 Don’t Skip the Salt:
A pinch of salt balances the sweetness and makes all the flavors pop. It’s a tiny step that makes a big difference. 💥
❄️ Let It Cool Completely:
Resist the urge to dive in right away! Letting the granola cool on the pan helps it crisp up and form those chunky clusters we all dig for.
🥥 Add Delicate Extras Later:
Things like dried fruit, chocolate chips, or coconut flakes? Add them after baking. Otherwise, they might burn or melt. 🍫🍇
📦 Storage Matters:
Store in an airtight container to keep it crunchy. Room temp is perfect for 2 weeks, or stash it in the freezer for a month of fresh-tasting granola. ❄️🥣
💡 Customize It Your Way:
This recipe’s super flexible—play around with nuts, seeds, spices, or even citrus zest for a fun twist. 🍋✨
These tips will help you nail that perfect batch every time. Happy granola baking! 😄
Try my Matcha Coconut Granola recipe.
Tasty Ways to Enjoy Your Almond Quinoa Granola 🥣✨
🍓 Classic Yogurt Parfait:
Layer granola with creamy yogurt and fresh berries for the ultimate breakfast or snack. Drizzle with a little extra maple syrup if you’re feeling fancy.
🥛 Milk & Granola Bowl:
Like cereal, but way better. Pour over your favorite milk (almond, oat, dairy—whatever you love) and dig in. Simple and so satisfying. 🥄💛
🍌 Smoothie Bowl Topper:
Blend up your go-to smoothie, pour it into a bowl, and load it up with granola, fresh fruit, and maybe a drizzle of peanut butter. Smooth + crunch = perfection. 🫐🥜
🍏 Apple Slice Stacks:
Spread apple slices with peanut butter, sprinkle with granola, and boom—snack time upgraded. 🥰🍎
🍦 Dessert Sprinkle:
Toss granola over ice cream, frozen yogurt, or even pudding for that crunchy contrast. Bonus points if there’s chocolate involved. 🍫🍨
🥗 Salad Crunch:
Hear me out—sprinkle a little granola over a leafy salad (especially ones with fruit or goat cheese) for a sweet and crunchy twist. 🥗✨
🧳 Trail Mix Twist:
Mix granola with dried fruit, dark chocolate chunks, and extra nuts for an easy, packable snack. Perfect for hikes… or couch marathons. 😅
🥯 Toast Topping:
Spread nut butter on toast, add banana slices, and sprinkle granola on top. It’s simple, hearty, and way more fun than plain old toast. 🍞🍌
With so many ways to serve it, this granola is basically the ultimate kitchen MVP. 🙌😋
Try my Chocolate Chia Granola recipe.
Granola Storage Tips to Keep It Fresh & Crunchy 🥣✨
🫙 Airtight Container:
The classic go-to! Store your granola in an airtight glass jar or a BPA-free plastic container. This keeps out moisture and helps maintain that perfect crunch for up to 2 weeks.
🛍️ Resealable Bags:
For easy snacking on the go, portion out the granola into zip-top bags or reusable silicone pouches. Great for lunches, hikes, or those “just one handful” moments. 😅
❄️ Freeze It for Later:
Yup, granola freezes like a champ! Pop it into a freezer-safe bag or container and stash it for up to 1 month. Just let it sit at room temp for a few minutes before digging in—no soggy granola here. ❄️✨
🧊 Mason Jars in the Fridge:
If you live somewhere super humid, keeping granola in the fridge can help it stay crisp. Just make sure it’s sealed tightly to avoid it absorbing any fridge smells.
📦 Portion-Control Snack Packs:
Meal prep win! Divide granola into single-serve portions using small containers or snack bags. Perfect for pre-planned snacks or grab-and-go breakfasts. 🙌
⚠️ Avoid Storing While Warm:
Let your granola cool completely before sealing it up. Trapped heat = steam, and steam = soggy granola. And nobody wants that. 😬
With the right storage, your granola will stay crunchy, fresh, and snack-worthy for weeks! 🥳
Try my Pistachio Granola Bars recipe.
And just like that, you’ve got a batch of golden, crunchy goodness ready to roll! Whether it’s breakfast, a snack, or dessert (yes, I’ve eaten it by the handful post-dinner), this Almond Quinoa Granola seriously delivers. The best part? It keeps for weeks—if it lasts that long. Give it a try, play around with your favorite add-ins, and let me know how it goes. I’d love to hear what you think or how you’ve made it your own. Happy granola munching! 😄
Looking for a crunchy, wholesome granola that’s actually easy to make? 🙌 This Almond Quinoa Granola is packed with toasted almonds, hearty oats, and a maple-sweet quinoa crunch. 🥄💛 Gluten-free, vegan, and meal prep-friendly—because homemade always hits different! 😎✨
Preheat your oven to 340°F (171°C) to ensure it reaches the desired temperature before baking.
In a large mixing bowl, combine the rolled oats, uncooked quinoa, chopped raw almonds, coconut sugar, and a pinch of salt. Stir well to evenly distribute the ingredients.
In a small saucepan over medium heat, combine the coconut oil and maple syrup. Whisk continuously for 2-3 minutes until the mixture is fully combined and warmed through.
Pour the warmed coconut oil and maple syrup mixture over the dry ingredients. Stir thoroughly to ensure all components are evenly coated.
Spread the granola mixture in an even layer on a baking sheet. Bake in the preheated oven for 20 minutes. Remove the baking sheet, stir the granola to promote even baking, then return it to the oven for an additional 5-10 minutes. Rotate the pan halfway through this final baking time and monitor closely to prevent burning.
Allow the granola to cool completely on the baking sheet to achieve maximum crispness. Once cooled, transfer to an airtight container. The granola can be stored at room temperature for up to 2 weeks or frozen for up to 1 month.
This granola is ideal as a snack, a breakfast topping, or an addition to yogurt and smoothie bowls.
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
