Coconut Quinoa Hazelnut Granola

Roasted hazelnuts and quinoa are perfectly paired with cinnamon, coconut, and nutmeg in this tasty Coconut Quinoa Hazelnut Granola from Dietitian Debbie Dishes. The hazelnut adds a nice roasted flavor and the quinoa give it a little crunch

under 45 mins
breakfast

Ingredients for servings

    Granola

  • 3 cups Rolled Oats

  • 1 cup Hazelnuts

  • 0.5 cup Coconut Flakes

  • 0.33333333333 cup Quinoa

  • 0.33333333333 cup Canola Oil

  • 0.33333333333 cup Honey

  • 0.5 Cinnamon

  • 0.25 teaspoon Nutmeg

  • 1 teaspoon Vanilla Extract

  • 0.25 teaspoon Salt

  • 0.5 cup dried sweetened Cranberries chopped

Directions

  • Preheat oven to 350 degrees Fahrenheit.

  • Rinse quinoa well with cold water. Pour into large bowl. Add oats, honey, oil, cinnamon, nutmeg, vanilla, salt, and coconut.

  • Coarsely chop hazelnuts and add to the rest of the ingredients in the large bowl. Stir ingredients together until combined.

  • Pour granola onto a cookie sheet lined with parchment paper and bake for 35-45 minutes or until lightly browned. Allow granola to cool on elevated cookie sheet. (It will crisp up as it cools.)

  • Stir in cranberries and serve.

Clap if you liked this recipe!