Gingerbread Quinoa Granola

Gingerbread Quinoa Granola Recipe

By Veegs


½ cup (170 g) regular molasses

¼ cup (48 g) Sucanat

½ cup (128 g) cashew butter or sunflower butter

1 teaspoon pure vanilla extract

¼ cup (60 ml) neutral-flavoured oil Scant

½ teaspoon fine sea salt

1½ teaspoons ground cinnamon

1 teaspoon ginger powder

½ teaspoon ground allspice

¼ teaspoon grated nutmeg

About 20 pieces (2.5 ounces, or 70 g) of crystallized ginger, chopped small

2 cups (160 g) rolled oats

2 cups (204 g) quinoa flakes (See Recipe Notes.)


1Preheat the oven to 300°F (150°C or gas mark 2). Have a large, rimmed baking sheet handy.

2In a large bowl, combine the molasses, Sucanat, cashew butter, vanilla, oil, salt, spices, and chopped crystallized ginger. Stir to combine.

3Add the oats and quinoa flakes on top. Stir to thoroughly coat.

4Evenly spread the granola on the sheet and bake in 10-minute increments, carefully flipping the granola (see Recipe Notes) with a large wooden spatula after each increment, for a total of 20 to 25 minutes, until the granola looks dry and just slightly browned.

5Let cool on the sheet. The granola will crisp up as it cools. Let cool completely. Store the cooled granola in an airtight container for up to two weeks, at room temperature or in the refrigerator.

6Recipe Notes: For the sake of clarity and awesome results, we are talking about quinoa flakes that look like quick-cooking rolled oats, not those that are like corn flakes. We use the Ancient Harvest brand.

7•A good trick to getting big crumbles in your granola is to use a large wooden spatula. Lift the granola to flip it instead of stirring, so that the crumbles do not fall apart.

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