Roasted hazelnuts and quinoa are perfectly paired with cinnamon, coconut, and nutmeg in this tasty Coconut Quinoa Hazelnut Granola from Dietitian Debbie Dishes. The hazelnut adds a nice roasted flavor and the quinoa give it a little crunch.
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Coconut Quinoa Hazelnut Granola
- 3 cups Rolled Oats
- 1 cup Hazelnuts
- ½ cup Coconut Flakes
- ⅓ cup Quinoa
- ⅓ cup Canola Oil
- ⅓ cup Honey
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- ½ cup dried sweetened Cranberries, chopped
Preheat oven to 350 degrees Fahrenheit.
Rinse quinoa well with cold water. Pour into large bowl. Add oats, honey, oil, cinnamon, nutmeg, vanilla, salt, and coconut.
Coarsely chop hazelnuts and add to the rest of the ingredients in the large bowl. Stir ingredients together until combined.
Pour granola onto a cookie sheet lined with parchment paper and bake for 35-45 minutes or until lightly browned. Allow granola to cool on elevated cookie sheet. (It will crisp up as it cools.)
Stir in cranberries and serve.
Serves: Approx. 20 | Serving Size: 1/4 cup
Per serving: Calories: 146; Total Fat: 8g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 33mg; Carbohydrate: 18g; Dietary Fiber: 2g; Sugar: 7g; Protein: 3g
Nutrition Bonus: Potassium: 97mg; Vitamin C: 1%; Iron: 9%; Calcium: 1%
Deborah Davis MS, RD is a Registered Dietitian who practices clinical dietetics in Chicago, Illinois. She shares practical nutrition tips and healthy recipes on her personal blog, Dietitian Debbie Dishes. In her free time, you’ll likely find Deborah in the kitchen, camera and spatula in hand, developing recipes for her blog and freelance pieces. Connect with Deborah on Twitter and Instagram.
Photo courtesy of Deborah Davis. Original recipe can be found on Dietitian Debbie Dishes.