Crunchy Quinoa Coconut Granola- the best breakfast idea

Bite down into this super chunky, crunchy quinoa coconut granola. This vegan granola recipe is the perfect healthy breakfast idea or munch worthy snack.

This insanely chunky, crunchy quinoa coconut granola has been my main squeeze ever since hitting the second trimester (oh, you didn’t know? Read about the big news here ). There is seriously nothing better than an easy, homemade breakfast just waiting for you when you wake up. I have been feeling SO much better recently, but in those first morning hours I need to eat right away. Otherwise, any suspicious smell, such as burnt toast or the odor of the refrigerator, could leave me running for the bathroom.

Saved by the crunchy quinoa coconut granola

So not only is this an amazing healthy breakfast idea, crunchy quinoa coconut granola far exceeds a bowl of cheerios. Packed with almonds, pumpkin seeds, and a triple threat of coconut (duh!) it is really healthy but add the perfect crunchy for some really creamy yogurt. I love it all mixed up with a little swirl of honey and some fresh berries.

And when I say this granola saves me, I literally mean it saves in those moments when I need to eat something NOW! Which basically happens every 2 hours (eye roll).

Easy Breakfast Idea on Crack

This granola is easy for two reasons: 1) it’s one of those breakfast ideas that requires little to no preparation in the morning 2) it’s a really simple recipe that anyone can make. All the crunch from this granola comes from the fact that I use a good amount of coconut butter (aka crack) and that I bake it in a large coconut cake. Before breaking it to bits, I let it cool in it’s cake form. Once it’s room temperature it easy can break into as big of chunks as you like.

I love big crunchy chunks in my granola. Nothing disappoints me more than when granola is utterly loose and the oats are still chewy as all get out. If you are kind of a crunch addict like me this crunchy quinoa coconut granola is for you.

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Recipe

Crunchy Quinoa Coconut Granola- the best breakfast idea

Ingredients

• 1½ cups gluten free old fashioned or rolled oats (not quick oats!)
• ⅓ cup cooked quinoa
• ½ cup raw almonds, cut in half
• ½ cup pepitas
• ½ cup unsweetened shredded coconut
• ⅓ cup coconut butter, soft or melted
• 1 Tbsp coconut oil, melted
• ⅓ cup maple syrup
• ½ tsp sea salt
• ½ tsp vanilla extract

Instructions

1. Turn on you oven to 325 F (165 C). Combine together the oats, quinoa, almonds, pepitas, and shredded coconut in a large bowl.
2. In a small bowl combine the coconut butter, coconut oil, maple syrup, sea salt, and vanilla extract.
3. Pour the maple mixture over the oat mixture and stir with your hands until everything is evenly coated and mixed together.
4. Dump your granola on a parchment paper lined baking sheet and pack it together to form a nice granola cake. Place it in the oven and bake for 20 minutes. Turn the pan around in the oven so that the granola evenly browns and bake another 10-15 minutes. The outer edges of the granola cake will be deeply brown while the center will just be nicely toasted.
5. Allow the granola to come to room temperature before breaking it up into glorious chunks the size you please. Store in an air tight container for up to 2 weeks or keep it in the freezer to last longer.