Maple Quinoa Granola

I’ve been hooked on homemade granola ever since I stopped buying those overpriced bags from the store that are often loaded with mystery oils and more sugar than dessert. Once I figured out how easy it is to whip up at home — and how much better it tastes — there was no looking back.

This maple quinoa granola has become a go-to in our kitchen. It’s crunchy, just the right amount of sweet, and the clusters are next-level. I keep a jar of it on the counter, and it disappears faster than I care to admit. Sometimes I make a double batch just to make sure I get some before the rest of the family raids it.

Why This Granola Always Hits the Spot

There’s something about the texture of this granola that makes it wildly addictive. The oats give it a classic crunch, the quinoa adds a surprising light crispiness, and the shredded coconut toasts up beautifully in the oven. Add a little maple syrup and molasses, and it becomes this cozy, slightly sweet, clustery snack you’ll want on everything.

I love how the egg white helps it clump — I know it’s an optional step in many granola recipes, but here, it makes all the difference. It’s the secret to those chunky bites you can snack on straight from the tray.

What You’ll Need

Here’s what I usually toss in:

• Old-fashioned oats – Not quick oats. You want that hearty chew.

• Uncooked quinoa – Trust me, it crisps up beautifully.

• Raw nuts – I usually go with almonds and walnuts, but any mix works.

• Unsweetened shredded coconut – Adds that toasty goodness.

• Chia seeds – For a tiny crunch and bonus fiber.

• Ground cinnamon + kosher salt – Just enough to warm things up and balance the sweetness.

• Maple syrup – Go for the real stuff if you can.

• Coconut oil – Helps everything crisp up and adds a light coconut flavor.

• Unsulphured molasses – Not blackstrap. Just a drizzle gives depth.

• Vanilla extract – That familiar warmth.

• Egg white – Optional, but perfect for clusters.

• Your favorite mix-ins – Chocolate chips, dried fruits, seeds… go wild.

Mix & Match Ideas

I usually just grab whatever’s in the pantry, but these combos always work well:

• Almonds + dried blueberries (plus a splash of almond extract)

• Chocolate chips + dried cherries (dessert vibes)

• Pistachios + chopped apricots (sweet and nutty)

• Pepitas + cranberries (great for fall)

Sometimes I’ll even throw in a handful of crushed banana chips or coconut flakes if I’m feeling a little extra.

How I Make It at Home

Making this granola is one of those things I like doing on a slow weekend morning with some music playing in the background. It smells amazing while it bakes.

1. Dry stuff first – In a big bowl, I toss together the oats, quinoa, nuts, coconut, chia seeds, cinnamon, and salt.

2. Then the wet – I mix in the maple syrup, coconut oil, molasses, and vanilla until everything’s coated.

3. Egg white magic – I whisk it until frothy in a tiny bowl, then mix it into the granola. This helps bind it into those beautiful clumps.

4. Bake time – I spread it all on a parchment-lined tray and press it flat with a spatula. Bake at 300°F for 20 minutes, flip carefully (try to keep it in chunks), rotate the tray, and bake another 15-20 minutes.

5. Cool & finish – Once it’s out, let it cool completely before stirring in the mix-ins. It crisps up as it cools — don’t skip this step!

Ways I Love Eating It

This granola makes everything better. Here’s how I usually use it:

• With milk – Like a cereal, but way more satisfying.

• Over yogurt – Especially with some sliced banana and a drizzle of peanut butter.

• Topping overnight oats – It adds texture and flavor without much effort.

• Ice cream add-on – Yes, it’s amazing.

• By the handful – Honestly, this is how it disappears most of the time.

Storing It Right

Once it cools completely, I store it in an airtight jar or container on the counter. It stays fresh for 1–2 weeks — though it rarely lasts that long in my house. You can also freeze it for up to 2 months if you make a big batch. I usually freeze half in a ziplock and keep half out to snack on.

Yield: 5

Maple Quinoa Granola

Print

This maple quinoa granola is one of those recipes I come back to again and again. It’s crunchy, nutty, and just the right amount of sweet—thanks to real maple syrup and a touch of molasses.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 1 cup raw nuts (a mix of walnuts and almonds works great)
• 2⅓ cups old-fashioned oats
• ½ cup uncooked quinoa
• ¼ cup chia seeds
• ½ cup unsweetened shredded coconut
• 2 teaspoons ground cinnamon
• ½ teaspoon kosher salt
• ⅓ cup pure maple syrup
• 3 tablespoons unsulphured molasses (avoid blackstrap)
• 3 tablespoons melted coconut oil (or canola oil)
• 2 teaspoons pure vanilla extract
• 1 large egg white
• ¾ cup mix-ins of your choice: dried fruit (like cranberries or chopped figs), chocolate chips, etc.

Instructions

1. Preheat your oven to 300°F and line a large, rimmed baking sheet with parchment paper.
2. In a big mixing bowl, combine the oats, quinoa, nuts, shredded coconut, chia seeds, cinnamon, and salt. Stir everything together until it’s evenly mixed.
3. Next, pour in the maple syrup, melted coconut oil, molasses, and vanilla extract. Stir until all the dry ingredients are coated and a bit glossy.
4. In a separate small bowl, whisk the egg white with a fork until it becomes frothy. Add it to the granola mixture and fold it in well—this helps the granola form those delicious clusters.
5. Spread the mixture evenly onto your prepared baking sheet and press it down gently with a spatula. Bake for 20 minutes.
6. Take the tray out and use a wide spatula to carefully flip big sections of the granola, trying to keep the clusters intact. Press it down again into an even layer, rotate the tray, and pop it back in for another 15–20 minutes. You’re looking for a golden, crisp finish—it’ll keep crisping as it cools.
7. Let it cool completely on the baking sheet—resist the urge to stir right away! Once cooled, break it apart and mix in your favorite add-ins like dried fruit or chocolate chips.

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 789Total Fat 38gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 19gCholesterol 37mgSodium 167mgCarbohydrates 102gFiber 16gSugar 48gProtein 18g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

A Few Tips from My Kitchen

• Don’t skip the parchment paper — it helps the granola bake evenly and makes cleanup a breeze.

• If your oven runs hot, check it a few minutes early to avoid burning the coconut.

• For chunkier granola, press it down firmly before baking and avoid stirring too much while flipping.

• Let it cool fully before adding the chocolate chips if you’re using them — unless you like melty chocolate clumps (which, to be fair, are pretty good too).

If you’ve never made granola from scratch, this one’s a great place to start. It’s simple, flexible, and tastes like something you’d find at a fancy café — only fresher and made by you.

Let me know if you try it — and definitely tell me your favorite mix-in combo. I’m always looking for new ideas to throw into the next batch.

Try other Quinoa recipes:

• Seasoned Quinoa
• Pesto Chicken Quinoa Bowl
• One-Pan Chicken and Quinoa