This crunchy quinoa granola – or Quinola – is my own creation and a recipe I’m really proud of. I actually made up the word Quinola while developing this mix in my kitchen. It’s a combination of quinoa and granola – two things I love – and once I said it out loud, it just stuck. This recipe is everything I wanted in a healthy breakfast or snack: something naturally sweet, high in plant-based protein, and full of gut-friendly fibre.
It’s gluten-free, made with whole ingredients, and super easy to throw together. The texture is light and crispy, with toasted coconut flakes, nuts, and seeds in every bite – all bound together with a touch of maple syrup and cinnamon. It’s also a brilliant way to use up leftover quinoa, which makes it perfect for reducing food waste too.
Serve it with yoghurt and berries, sprinkle over a smoothie bowl, or snack on it straight from the jar. Once you try it, you’ll be hooked.
What Is ‘Quinola’?
This isn’t something I saw on a packet or found online – it came to me one day while experimenting in the kitchen. I wanted to create a healthy, crunchy granola-style mix using quinoa, and as I was stirring the tray halfway through baking, the word Quinola just popped into my head! It’s a mix of quinoa and granola – simple, clever, and (I think!) totally catchy. It’s become a staple in my kitchen ever since, and I’m so happy to finally share it with you.
Why This Recipe Is Good For You
Quinoa is a complete plant protein, meaning it contains all nine essential amino acids – rare in plant-based foods. It’s also naturally gluten-free and rich in fibre, magnesium, iron, and antioxidants. Combined with a variety of seeds and nuts, this recipe is a brilliant way to add diversity to your diet and support your gut health, especially when enjoyed regularly with yoghurt and fruit. For more about why fibre and plant diversity matter, check out this ZOE Nutrition article on gut health.
Tips
- Rinse your quinoa well: Quinoa has a natural coating called saponin that can taste bitter. Rinse it under cold water using a fine mesh sieve before cooking to remove it completely.
- Make sure the quinoa is completely dry: Moisture is the enemy of crunch! Use leftover quinoa if you have some, or spread freshly cooked quinoa on a tray to air-dry before mixing. This ensures a crisp, toasted texture once baked.
- Use a large tray: Spread the mixture in a thin, even layer to help everything roast evenly. Overcrowding the tray will lead to steaming instead of toasting.
- Stir halfway through baking: Gently toss the quinola halfway through the bake time to prevent burning and to ensure all sides get evenly golden and crunchy.
- Let it cool completely before storing: The quinola crisps up as it cools, so don’t rush this step. Once cooled, store it in an airtight jar or container to maintain crunch.
- Customise it to your taste: Swap in your favourite nuts or seeds, and feel free to add extras like chopped dried fruit, cacao nibs, or even a sprinkle of dark chocolate chips once cooled.
Swaps
Quinoa: Any colour of quinoa works. Leftover cooked quinoa is perfect – just make sure it’s completely dry.
Maple syrup: Honey or agave nectar also work.
Coconut flakes: Try flaked almonds or omit entirely for a more seed-heavy mix.
Nuts & seeds: Use whatever mix you love – pecans, sunflower seeds, pumpkin seeds, walnuts, etc.
Coconut oil: Melted butter or olive oil will work, but coconut adds a great flavour.
Storage
Fridge: Not needed.
Freezer: No need to freeze – store in an airtight jar or container at room temperature for up to 2 weeks. Keep away from moisture for best crunch.
More Granola Recipes
Quinola
Ingredients
- 60 g quinoa weight from dry
- 70 g mixed seeds
- 40 g coconut flakes
- 100 g mixed nuts
- 30 g coconut oil
- 20 ml maple
- Pinch salt
- 1/2 tsp cinnamon
- handful raisins
Instructions
- Cook the quinoa as per packet instructions. Rinse, drain excess water (it would work even better with leftover quinoa). The quinoa needs to be very dry before starting the next step.
- Add all the ingredients to a bowl and mix.
- Transfer to a baking tin (with baking paper on it) and spread out evenly. Use a large baking tin, don’t overcrowd the sheet pan.
- Bake at 180C for minutes 22-25 mins, mixing half way.
- Let it cool down completely and add the raisins.