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Vegan & Gluten-Free Quinoa Granola

This granola featuring quinoa is the perfect meal-prep breakfast for Passover (or for any week of the year)! The best part is you can add in your favorite dried fruits, nuts, or other mix-ins to make this granola your own.
Prep Time5 minutes
Bake Time50 minutes
Total Time55 minutes
Course: Breakfast, Dessert, Snack
Keyword: breakfast, gluten free, gluten free breakfast, gluten free passover, gluten free vegan, granola, jewish food, kosher for passover, passover, quinoa, quinoa granola, vegan, vegan breakfast
Servings: 4 cups

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.*

Notes

*The granola will last for about 3 weeks in an airtight container.