This recipe is one of over 25 recipes in my Vegan Kosher for Passover Guide! While designed to meet the requirements of keeping Kosher for Passover as a vegan, the recipes in the guide are delicious year-round and offer options for folks who are vegan and gluten-free. Interested in the guide? Click here.
Anyone else feel like meal prepping is sometimes the only way you can survive the week? My partner is in graduate school, and we have a dog that needs plenty of attention. We’re both working on staying on top of chores like laundry, vacuuming (a must – between me and the dog, there’s A LOT of shedding going on), keeping the kitchen clean, and tidying. Between all of that, my job, the volunteer work I do, getting the exercise we need for our physical and mental health, and working on The Jewish Vegan, our lives feel incredibly busy.
At the same time, grabbing a bar from the pantry or a piece of fruit can only cut it so many mornings. Sometimes, you want something a little different, BUT the mornings can be hectic enough. Personally, I know I sometimes struggle to wake up early enough to fit in working out – there’s no way I’m going to fit in making a whole meal during the week.
Cue: homemade granola! This recipe is versatile in three ways:
- You can change up how you eat it – add it to milk, sweet cashew cream, smoothie bowls, fruit bowls, and more!
- You can mix up the spices you use depending on what flavors you want to highlight. I’ve used more fall flavors here – ginger, nutmeg, and cinnamon – but lots of different spices could work. You could also add a half tablespoon of pineapple juice or lime juice for more of a summer flavor. You could try lavender or mint for spring.
- Lastly, mix up the other ingredients, like the dried fruit, nuts, and other toppings. This is a great option for using whatever you have at home!
Vegan & Gluten-Free Quinoa Granola
Equipment
- baking tray
Ingredients
- 1.5 cups quinoa, dry
- 1 cup dried cranberries
- 1.25 cups walnuts, raw unsalted
- 1/8 rounded tsp ground ginger
- 1/4 rounded tsp cinnamon
- 1/8 rounded tsp nutmeg
- 2 tbsp bee free honee or maple syrup
- 1/3 cup flaked coconut, unsweetened
- 1/4 tsp salt
Instructions
- Preheat the oven to 300° F.
- Mix all of the ingredients together in a bowl and then pour onto a parchment paper lined baking tray. Spread evenly across the tray in a thin layer (no more than a ¼ inch thick).
- Place on the middle rack in the oven and bake for 40-50 minutes, until the quinoa starts to brown. Stir the granola every 10 minutes or so.
- Let cool for 5-10 minutes, the transfer to an airtight container.*