Spiced Quinoa Oat Granola

spiced quinoa oats granola 2

When it comes to choosing granola, I sometimes feel like the fastidious Goldilocks trying to find the perfect bed. I like my granola to be a bit crunchy but not too dry.  Clusters of nuts and oats are always fun to eat if they are not too large. Dried fruit is a great addition but it better not outshine the nuts. All these qualities are negotiable to some extent, but there is one major deal breaker for me when it comes to granola: too much sugar. Don’t get me wrong, I like my granola to have some sweetness but I’ve come to the realization that some brands add a bit too much sugar (and other sweeteners) for my taste. So when I make granola I keep an eye on the added sugar content while sneaking in more nutrient-rich ingredients and upping the other flavors.

I love making homemade granola because it’s pretty straight forward and I can make large quantities of it. In this recipe in addition to your standard cinnamon and vanilla extract flavors, I also threw in some cardamom, cayenne pepper and allspice to make this granola even more interesting. The quinoa is an excellent nutrient-dense food that also adds to the crunch factor.

spiced quinoa oats granola greek yogurt blueberries


Prep time: 10 minutes Cook time: 25+ minutes Yield: Serves 10

1.5 Cups Rolled Oats
1 Cup Quinoa
1 Cup Almonds, chopped or sliced
1/2 Cup Dried Fruit (cranberries, blueberries, raisins, etc)
1/4 Cup Pumpkin Seeds

1 Tsp Ground Cinnamon
1/2 Tsp Ginger Powder
1/2 Tsp Ground Allspice
1/4 Tsp Kosher Salt
1/4 Tsp Ground Cardamom
1/8 Tsp Cayenne Pepper

Wet Ingredients
1/3 Cup Honey
1/4 Cup Coconut Oil
1 teaspoon vanilla extract


  1. Preheat oven to 300F with rack on the middle level.  Prepare baking sheet with parchment paper.
  2. In a large bowl combine oats, quinoa and almonds.  In a separate bowl combine coconut oil, honey, spices and salt; mix well.
  3. Pour wet ingredients over oats, quinoa and almonds; mix well
  4. Evenly spread granola on baking sheet covered with parchment paper.  Bake for 15 minutes. Stir gently then bake for another 10-15 minutes until golden brown.
  5. Remove from oven and let cool for 20 minutes; stir occasionally.  Add dried fruit and pumpkin seeds. Store in a airtight container or Ziploc bag at room temperature.

Nutrition per serving (~1/2 Cup): 292 Cals; 35g Carb; 15g Fat; 7g Protein; 4g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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