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Coconut-Quinoa Granola

It’s raining here in the Pacific Northwest, which means it’s the perfect time to make my coconut-quinoa granola and curl up with a good book. Granola is so easy to make that I’m always shocked to see people buy it at the grocery store. Not only that, but when you make it at home, you can customize the ingredients so that it’s made with the exact ingredients that you love. This coconut-quinoa granola contains classic granola stars – oats, nuts, and seeds – with the addition of coconut flakes and coconut oil that give it a naturally sweet flavor. Not only is this recipe delicious, but it’s also super healthy. The almonds and walnuts contain heart-healthy fats, and the pepitas and quinoa contain fiber, which has been shown to lower cholesterol. As the granola bakes in the oven, your entire house will smell like vanilla and cinnamon. This recipe is truly delicious. Enjoy!


Coconut-Quinoa Granola

Makes 5 cups


  • 3 cups old fashioned oats, divided

  • 1 cup unsweetened coconut flakes

  • ½ cup unroasted almonds, roughly chopped

  • ½ cup raw walnut halves, roughly chopped

  • ¼ cup pepitas

  • ¼ cup uncooked quinoa

  • 1 tsp. ground cinnamon

  • ½ tsp. salt

  • ½ cup coconut oil, melted

  • ¼ cup maple syrup

  • ¼ cup brown sugar

  • 1 Tbsp. vanilla extract


  • Preheat the oven to 300°F. Spray a large rimmed baking sheet with non-stick cooking spray and set aside.

  • Add 1 cup of the oats to a food processor with the blade attachment (or a high speed blender). Process the oats until they are finely ground into the consistency of flour. Transfer the oat flour to a large bowl and add the remaining oats, coconut flakes, almonds, walnuts, pepitas, quinoa, cinnamon, and salt. Stir to combine and set aside.

  • Stir together the melted coconut oil, maple syrup, brown sugar, and vanilla extract. Pour the wet mixture over the dry ingredients and stir until the dry ingredients are well moistened and evenly coated. Transfer the mixture to your prepared baking sheet and press the mixture down firmly into an even layer. Bake in the oven for 40 minutes.

  • Remove the granola from the oven and allow it to cool completely. Once cooled, break the granola into clusters (large or small, depending on your preference) and transfer it to an airtight container for storage. You can store the granola at room temperature for up to 1 week.

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