A little quiz up in here. What is the difference between muesli and granola? I know right, I had to use mister google to find the answer. It is said that the birth place of Muesli is in Swiss back in 1900 something. It consisted rolled oats, almonds, condensed milk and grated apple. Today we eat muesli mostly with cold milk. On the other hand you have granola, with roots laying in The United States, developed around the same period of time, containing rolled oats along with nuts, seeds and dried fruit, however it can also be made with barley or rye grains. The mixture then is prepared with some canola oil and sweeten with honey or maple syrup and baked in the oven until it forms crunchy bite size chunks. Conclusion, not a very big difference, except for the baked part which does make a huge difference I have to say at the end. I love the crunch and baked taste of granola, good as a snack or with greek yoghurt. The big difference with a homemade version over the supermarket kinds is the amount of sugars. In most regular supermarket products there are loads of hidden sugars, although the packaging states: 0% fat or ‘only natural sugars’. Be careful and don’t be misled by these words. Learn to read the ingredients and if it consists words you can’t even pronounce, put it back. Besides that, homemade versions are way cheaper and more fun then the pre packed ones. So here we have a new version of granola making. There are plenty of recipes on how to make the classic granola with rolled oats and nuts right? In this recipe we add the secret ingredient: raw quinoa! Since quinoa is a seed and not a grain it’s fine to bake them when they are raw. Together with honey, oats and nuts mixture, it forms an amazing crispy granola you have never taste before! Go ahead and make your own!

crispy quinoa granola recipe

Crispy Quinoa Granola

Makes one medium size jar

  • 1 cup rolled oats
  • 1 cup organic raw mixed quinoa
  • 1 cup mixed nuts: almonds and pecans, chopped
  • 1/2 cup mixed seeds: pumpkin seeds, sunflower seeds and flax seeds 
  • 1/2 cup cranberries
  • 1 tablespoon honey, agave or maple syrup or more to taste
  • 1 tablespoon coconut or macadamia oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground  vanilla or extract

Preheat oven at 150C. Combine all wet ingredients together and mix well. Add dry ingredients, except for the cranberries, and mix until it forms a sticky badge. Spread onto a baking tray with baking sheet and toast in the oven for about 20 minutes. To make sure it toast evenly, stir the granola every now and then. When toast thoroughly and turning golden brown remove the granola out of the oven and mix together with the cranberries. Let it cool, even though it’s hard. Eat with greek yoghurt or as a snack! Store in an airtight container and keep fresh for at least one week if it’s not already finished..

crispy quinoa granola