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This Quinoa Granola is a nutty, crunchy breakfast or snack option that's packed with whole grains and protein. This maple-sweetened granola is gluten-free and vegan, with cinnamon and dried cranberries for flavor! The quinoa bakes up into delicious clusters.

Quinoa Granola (Gluten Free + Vegan)

  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 cups 1x


  • 2 cups (180g) Bob’s Red Mill Gluten Free Rolled Oats
  • 1 cup (170g) Bob’s Red Mill Organic Quinoa, uncooked
  • ¾ cup sliced almonds
  • ¾ cup pecans, roughly chopped
  • 2 tablespoons chia seeds
  • 1 teaspoon cinnamon
  • ¼ teaspoon sea salt
  • ⅓ cup coconut oil
  • ⅓ cup maple syrup
  • ⅓ cup dried cranberries


  1. Preheat the oven to 325ºF and line a baking sheet (or 2, if they’re smaller) with parchment paper.
  2. In a large bowl, mix together the rolled oats, uncooked quinoa, sliced almonds, pecans, and chia seeds.
  3. In a separate bowl, whisk together the maple syrup, coconut oil, cinnamon and kosher salt.
  4. Pour the wet ingredients over the dry and stir until all the dry ingredients are coated. Spread the granola mixture into an even layer on the prepared baking sheet(s).
  5. Bake for 40 minutes to an hour, turning the pan halfway through and mixing gently to ensure it doesn’t burn.
  6. Remove from the oven and press down slightly to help form clusters, and then let cool completely without disturbing to help the clumps form. Toss in the dried cranberries.
  7. Store in a sealed container or bag at room temperature for about a month.


  • Calories: 156
  • Sugar: 5
  • Fat: 9
  • Carbohydrates: 16
  • Protein: 4

Keywords: quinoa, granola, gluten-free, vegan