Vegan Maple Quinoa Nut & Seed Granola Recipe Recipe
By Peanut Palate
🔪Prep Time: 15 mins
👩🍳Cook Time: 16 mins
⅓ cup uncooked quinoa
⅓ cup dry quick-cooking oats
2 tbsp refined coconut oil
2 tbsp pure maple syrup
1 tbsp chia seeds
1 tbsp flax seeds
2 tbsp raw almonds
2 tbsp raw pecans
½ tsp vanilla extract
2 pinches pink salt
1Preheat oven to 325 degrees F.
2In a small saucepan over low heat, add the wet ingredients (coconut oil and maple syrup). Stir around until melted.
3Stir in the salt and vanilla.
4Add this oil mixture to a large bowl, followed by the dry ingredients: chia seeds, flax seeds, almonds, pecans, oats and quinoa.
5Mix together all the ingredients to incorporate.
6Line a baking tray with parchment paper, or lightly grease it. Spread the granola mixture out on the prepared baking sheet in a single layer.
7Bake for 16 minutes at 325 degrees F, stirring the mixture around halfway.
8Once the time is done, remove the tray from the oven.
9Allow it to cool at room temperature for about a half hour. The granola will firm up as it cools.
10Once the granola has cooled, add it some into a bowl with plant-based milk, top it on a fruit parfait or enjoy it in your favorite way!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.