Honey Cranberry Almond Quinoa Granola

Honey granola filled with roasted old fashioned oats, quinoa, and almonds then tossed with dried cranberries. This honey cranberry almond quinoa granola is addictive as a snack or as breakfast with milk.

Oh, it’s time to mix it up for breakfast again!

My weekend is now officially over, and it feels like I barely had any time off, especially since I’m constantly busy doing something. But if you asked me what, I’m not sure I could tell you. Do you know that feeling?

And now that my week has started up again, I really need a new breakfast, or maybe a snack, to obsess over.

I like having a variety of foods to choose from as a snack or as a breakfast on the go.

I used to buy snacks or breakfast bars from Costco, or any wholesale warehouse, really, but I didn’t like that I had to buy everything in bulk. I mean, a box of granola comes with 96 bars. By the time I get through half of them, I’m ready for something new. So it’s nice to be able to make my own snacks and have some variety in my life.

This honey cranberry almond quinoa granola is soo amazing with all the different textures and flavors. You get the crunch from the old fashioned oats and quinoa, the nuttiness from the almonds, the sweetness from the honey and dried cranberries, and just a hint of coconut from the coconut oil. Eat these by the handful or pour milk over this granola in a bowl for cereal.

First, preheat the oven to 350F. Line a baking sheet with foil and lightly grease the surface with coconut oil or nonstick cooking spray.

In a large mixing bowl, add old fashioned oats, quinoa, chopped almonds, melted coconut oil, vanilla extract, granulated sugar, and honey. Mix until all the ingredients are evenly incorporated.

Spread the granola mixture onto the baking sheet in as thin of a layer as possible.

Place the baking sheet in the oven and toast for about 20 minutes until the oats, quinoa, and almonds have turned a golden brown. You’ll want to take the granola out of the oven after about 10 minutes to mix them a little so that it doesn’t become burnt.

After the granola has turned a golden brown, remove the baking sheet from the oven and allow the granola to cool for several minutes before tossing with the dried cranberries.

Serve the honey cranberry almond quinoa granola as a breakfast with your favorite milk or eat them by the handful.

Enjoy!

Come join me and other food bloggers at Fiesta Friday co-hosted by Julie from Hostess at Heart and Ashley from Too Zesty.

Honey Cranberry Almond Quinoa Granola

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Honey granola filled with roasted old fashioned oats, quinoa, and almonds then tossed with dried cranberries. This honey cranberry almond quinoa granola is addictive as a snack or as breakfast with milk.

Author: Andrea Giang

Recipe type: Breakfast

Serves: 3 - 3½ cups

Ingredients

• 2 ½ cups old fashioned oats
• ½ cup quinoa
• 1 cup almonds, chopped
• 3 tablespoons coconut oil, melted
• ½ cup honey
• 1 tablespoon vanilla extract
• 1 tablespoon granulated sugar
• ¾ cup dried cranberries

Directions:

1. First, preheat the oven to 350F. Line a baking sheet with foil and lightly grease the surface with coconut oil or nonstick cooking spray.
2. In a large mixing bowl, add old fashioned oats, quinoa, chopped almonds, coconut oil, and honey. Mix until all the ingredients are evenly incorporated.
3. Spread the granola mixture onto the baking sheet in as thin of a layer as possible.
4. Place the baking sheet in the oven and toast for about 20 minutes until the oats, quinoa, and almonds have turned a golden brown. Remove the granola out of the oven after about 10 minutes to stir them to prevent them from becoming burnt.
5. After the granola has turned golden brown, remove the baking sheet from the oven and allow the granola to cool for several minutes before tossing with the dried cranberries.
6. Serve the honey cranberry almond quinoa granola as a breakfast with your favorite milk or eat them by the handful.

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