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Pistachio Quinoa and Cranberry Granola

Healthy Pistachio Quinoa and Cranberry Granola by ilonaspassion.com

The benefits of quinoa is widely heard right now everywhere. The store shelves are packed with these little seeds. I didn’t want to be behind and I’ve decided to give it a try. To be honest I bought quinoa long time ago but I had to adjust to the new whole grain idea. At first I wasn’t sure if I will use it for dinner, breakfast or dessert.

I made two tries with quinoa seeds. At first I made chocolate muffins from cooked quinoa. They were very good. My older son couldn’t stop eating them. He didn’t even know what it is. The second try was this pistachio… cranberry… granola. I loved it right away. I’m a huge fan of any GRANOLA!

Healthy Pistachio Quinoa and Cranberry Granola by ilonaspassion.com

As you can see I’ve got lots of granola recipes here on the Blog: Homemade Granola Bars or Healthy Cocoa Honey Oat Muffins. What can I say…. Oats are my favorite…I use them often.

Healthy Pistachio Quinoa and Cranberry Granola by ilonaspassion.com

After trying two recipes I thought that I prefer uncooked quinoa that I used in this granola. The chocolate muffins were so good. However, CRUNCHY QUINOA is even better. So crunchy and topped with sweet maple syrup. So yum. I added some salty pistachios, pumpkin seeds and sour dried cranberries. Believe me the taste is incredible. The yogurt can be easily topped with this delicious granola. It is perfect for breakfast or a snack.

Healthy Pistachio Quinoa and Cranberry Granola by ilonaspassion.com

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Pistachio Quinoa and Cranberry Granola

Prep Time10 minutes
Cook Time40 minutes
Calories:
Author: Ilona

Ingredients

  • 1 cup rolled oats
  • 1/2 cup uncooked quinoa
  • 2 Tbsp. coconut oil melted
  • 1/4 cup maple syrup
  • 1/2 cup pistachios
  • 1/2 cup pumpkin seeds
  • 1/2 cup dried cranberries

Instructions

  • Preheat oven to 280 F. Prepare baking pan with parchment paper.
  • In a large bowl mix together: oats, uncooked quinoa, coconut oil and maple syrup.
  • Lay on parchment paper and bake for 30 minutes. Mix often.
  • Add pistachios and pumpkin seeds. Bake for another 5 - 10 minutes.
  • After baking remove from oven and add cranberries. Mix well.

Nutrition

Serving: 4- 6Monounsaturated Fat: 0gPotassium: 0mgVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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32 Comments

  1. I have never tasted quinoa uncooked, and I love Granola cereal- the combination of the two sounds and looks very appealing. I’ve got to try it! I’ve tried quinoa in a salad and it was so delicious. However, I cannot find that recipe and even my little one- who doesn’t like salads (all of her veges have to be separated) ate that salad and said that it was delicious. If I ever find the recipe, I will definitely share it with you. Thank you for another awesome and healthy recipe. -Tanya

  2. This looks really tasty! I’m always looking for some healthier recipes for snacks and meals, so thank you for sharing this!

  3. Oh this is so timely! Mr. Science is starting a new job tomorrow and he was asking me to make some kind of granola bar or snack that he can take to work… MUST try this recipe and the others you mentioned:D

    I like quinoa in things like granola, or as a salad; I’m not quite as big of a fan of quinoa as a rice or oatmeal replacement, myself (just a taste / texture thing, I expect).

    Lovely pictures, btw!

  4. Pistachio AND cranberries are my two favs. I haven’t thought about combining them into a delicious granola feast! Awesome idea. ๐Ÿ™‚ And I know I’ll love it.

  5. This looks really good! I love cranberry and pistachio…haven’t tried quinoa yet, but keep telling myself I need to! This may be just the thing to try it in!

  6. Completely love the idea of topping yogurt with the granola, it’s a favorite lunchbox item for my kiddos!

  7. Yummy! I like granola but I’ve never tried quinoa before. It does look delicious the way you mixed it into this recipe!

  8. I like quinoa, but I’ve never tried it uncooked or crunchy, as you put it. I can see the appeal of the crunch in this recipe though!

    1. I use Bob Mills gluten free oats sometimes, not always. If you want gluten free, use gluten free oats. I eat gluten everyday so it doesn’t matter for me.

  9. Hey just a friendly caution – quinoa should ALWAYS be rinsed before using, so you might want to add that to your recipe. Rinse well, then maybe dry out by baking it for a couple minutes, something like that? Some people get very serious digestive issues (nausea, diarrhea, vomiting) from improperly-rinsed and/or improperly-cooked quinoa. Quinoa naturally has a layer of a protective plant material called saponin, meant to ward off insects, which is what causes the issue. Not just that, but saponin is bitter-tasting, so rinsing will give you a better taste, if you still decide to keep using it raw. Just a thought!

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