Growing up in a house that was free of sugary cereals, they were more like a treat to me than breakfast. We had cereals like Corn Flakes and Raisin Bran in our pantry, not Cinnamon Toast Crunch. So sometimes I crave the forbidden, but I also want it to fuel me because I am used to eating a breakfast that can sustain me throughout the day. And if you’re on a healthy kick right now with everyone else but still craving something sweet, then this granola is just what you’re looking for!
I created this granola with familiar and comforting flavors like maple, cinnamon, and sugar, but also quinoa to add protein, fiber, and plant compounds to keep you going all day. This seriously tastes like Cinnamon Toast Crunch granola, that’s what I should have called it! Plus, this granola will give you some serious cereal milk vibes. So if you like all those things, then you will love this easy and healthy granola recipe.
Tips for making the best Cinnamon Sugar Quinoa Granola
• Make sure to stir the mixture completely so the oats and everything get coated in the liquid before baking.
• When stirring the granola, make sure you’re moving the more done parts on the edges into the middle and the middle parts out to the edges. This helps the granola bake more evenly, which is why stirring is important.
• The cinnamon and sugar topping should be sprinkled on top immediately after coming out of the oven. This will stick to the hot granola, which is why it’s important to do this step at this time. If you wait for it to cool, it won’t stick – and this is part of the best part!
Cinnamon Sugar Quinoa Granola
Makes 8 cups
113 grams (1/2 cup) organic coconut oil
57 grams (1/4 cup) organic packed dark brown sugar
298 grams (3 cups) organic rolled oats
142 grams (1 cup) organic whole raw almonds with their skins
99 grams (1/2 cup) organic quinoa
1 teaspoon organic cinnamon
1/2 teaspoon organic ground vanilla bean
76 grams (1/2 cup) organic maple syrup
57 grams (1/4 cup) organic cane sugar
1 teaspoon organic cinnamon
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a small pot, add the coconut oil and brown sugar. Cook over medium heat until melted. Remove from heat.
In a large bowl, combine oats, almonds, quinoa, cinnamon, and vanilla bean. Mix to combine completely. Add maple syrup and coconut oil mixture over the oats mixture and stir until completely coated.
Spread granola mixture across baking sheet evenly. Bake for 25 minutes, remove from the oven and stir to rotate the granola. Bake again for 25 minutes or until granola seems dry. Remove granola from oven.
To make the topping: In a small bowl, mix together the cane sugar and cinnamon. Sprinkle the cinnamon and sugar mixture on top of the warm granola.
Store in an airtight container for up to 1 month.
Gluten Free – Use gluten free oats.
High Altitude – Bake at 325°F for 20 minutes, remove from oven and stir to rotate granola. Bake again for 20 minutes or until the granola seems dry.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!