Maple Coconut Quinoa Granola | Julie's Kitchenette

Maple Coconut Quinoa Granola

  • Author: Julie Hasson


This maple flavored granola is absolutely delicious! It’s also full of whole grain goodness with a punch of protein from the quinoa.



3 cups gluten-free rolled oats
1/2 cup uncooked quinoa
1/3 cup packed brown sugar
1/4 teaspoon + 1/8 teaspoon pink Himalayan salt
2 tablespoon melted virgin coconut oil
2 tablespoons sunflower or safflower oil
2 tablespoons pure maple syrup
1 tablespoon maple extract
1/2 cup unsweetened coconut chips or shredded coconut


Preheat the oven to 325°F. Line a large half sheet-sized baking sheet with parchment paper.

In a large bowl, combine the oats, quinoa, brown sugar, salt, oils, maple syrup, and maple extract. Using your hands, mix well so that the oats are well coated. 

Spread the oat mixture in the prepared pan. Bake in the preheated oven for 15 minutes. Open the oven, pull out the tray partially, and gently stir in the coconut flakes with a fork. Return to the oven and bake another 10 minutes or so, until the coconut and granola is nicely toasted and golden brown. Depending on your oven, you may need to flip the baking sheet halfway through, if the granola is looking too dark on one side.

Remove the pan from the oven and let cool completely. The granola will crisp up when it’s cool. If it’s not crisp enough, you can return it to the oven and bake another 5 minutes. Scoop up the cooled granola into a glass jar or airtight container and store at room temperature for up to a month.


Gluten-Free + Vegan (if you use gluten-free oats)