This coconut quinoa granola is a delicious and healthy way to start your day! Perfect for family travel or busy on-the-go mornings!
It’s that time of year when many of us hit the open road, and nothing says family fun like being trapped in a car with kids jacked up on doughnuts or an MSG packed fast food meal.
If travel plans are in your future, I’ve got a great breakfast solution for you today, brought to us by Jane from Babe + Bird.
I love granola anytime, but it is especially great when you are traveling. It is kid friendly, healthy and nutritious. You can serve it by itself, or add it to fruit an yogurt. No oven required!
Now the only thing you have to worry about is keeping your cool when they ask you for the 107th time “Are we there yet?”
At least you’ll be well nourished.
Fig Coconut Quinoa Granola
- 4 cups old fashioned rolled oats gluten-free
- 1 1/2 cups quinoa
- 1 cup pure maple syrup or 2 cups coconut sugar
- 1/2 cup coconut oil melted
- 1 1/2 cups coconut flakes
- 7 large dried figs – free of sulfites
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 1/2 teaspoon cardamom
- 1/2 teaspoon ginger
- 1 tablespoon pure vanilla extract
- 1 tablespoon pure coconut flavor
- 1 tablespoon sea salt plus 1 teaspoon
- 1 cup halved pecans optional
- 3 large egg whites optional
- Rinse quinoa in fine strainer under cold water (if you’re in a pinch, the built-in filter from your coffee maker will work just fine). *Note: rinsing is important here, as in its original state, quinoa is covered in saponin, a natural bitter substance, which we do not want in our granola!
- Bring a deep pot, at least 5 inches in depth, to medium-high heat. Add rinsed quinoa, plus a drop of olive oil. This will provide added nutty flavor to the quinoa as it puffs. For the first few minutes, the quinoa won’t do much, as residual water evaporates off the grains, but within 5 minutes, you will hear little crackles as the grains puff up and begin to brown. Stir constantly, ensuring even browning, for approximately 8-10 minutes. Let quinoa cool in large bowl and set aside.
- Preheat oven to 225 degrees F. In an extra large bowl or pot, combine oats, melted coconut oil, maple syrup, vanilla, and coconut flavor. Then add coconut flakes, spices, sea salt, dried figs, pecans, and quinoa. Stir with spatula for several minutes to thoroughly combine. If you are not concerned with keeping the granola vegan, whisk egg whites and combine with granola mix (the egg whites help with creating chunks later on).
- On a large baking sheet lined with parchment paper, spread a 1-inch layer of granola, patting down with spatula. Bake for 1 hr 15 minutes, stirring every 30 minutes to ensure even browning. Depending on how big your oven and baking sheet are, and how much granola you want to make at once, you will likely need to bake in batches.
- On granola chunks: the key to getting those big chunks is to let your sheet of granola sit for at least 1 hour after it comes out of the oven. Then, break apart with your hands into desired size chunks.
- The granola will keep for weeks in a sealed container. Serve in labeled mason jars with ribbon for a hostess gift, or for yourself in coconut yogurt parfaits.
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babe + bird is an online notebook of creative recipes that allow readers to truly celebrate gluten-free. All recipes are gluten-free, while many are vegetarian, vegan, and paleo.