Almond Granola with Vanilla Maple and Puffed Quinoa
This Almond Granola with Vanilla Maple and Puffed Quinoa is my five-star favorite. It’s sweetly spiced, with a warm toasty flavor and a flexible grain base that makes it endlessly adaptable. A touch of vanilla gives it something extra, and makes it perfect for any season. I highly recommend adding puffed quinoa—it creates a beautiful, light crunch that really sets this apart. Serve it with poached rhubarb or any seasonal fruit and a dollop of yogurt or cream!
While I’ll admit that this granola is best made just the way I do, as long as you keep the flavorings intact, it can flex with your kitchen and your mood—and still deliver that golden satisfaction every time. A sprinkle of flaky salt will do wonders when serving this.
I truly hope you enjoy making this! Just about everyone will love it <3
The Recipe
Almond Granola with Vanilla Maple and Puffed Quinoa
Ingredients
3 cups old-fashioned rolled oats or muesli base *see options below
1 cup puffed quinoa
1 cup sliced almonds (flaked can work too)
1/2 cup seeds **optional, see options below
1 tbsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp salt
1/3 cup coconut oil, melted
3/4 cup pure maple syrup
2 tsp vanilla extract
Tips & Thoughts
*You can use rolled oats, buckwheat flakes, spelt flakes, or a mix of them all—anything light and flat will work well. Avoid dense grains like steel-cut oats or thick groats, which won’t toast properly. Just keep the total volume around 3 cups. Some stores also sell muesli-style blends that work beautifully—just make sure you’re using raw muesli (not pre-baked or toasted), so everything cooks evenly.
** For seeds, choose your favorite one or use a mix. Some options are sunflower, pumpkin, hemp, chia, brown linseeds, flaxseeds.
Some other fun additions are millet flakes and dried carrot—I like to use about ¼ cup of each for extra texture and subtle sweetness. They're also part of the muesli base I often use when I’m low on oats or just want to save a little time building my own mix.
Method
Preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, combine oats/muesli, puffed quinoa, sliced almonds, seeds (if using), cinnamon, nutmeg, and salt.
In a small bowl, whisk together melted coconut oil, maple syrup, and vanilla extract.
Pour the wet mixture over the dry ingredients and stir thoroughly to coat everything evenly.
Spread the mixture onto the prepared baking sheet in an even layer—thin, but without any gaps. If you need to bake it in multiple batches, that’s fine!
Bake for 30 minutes, stirring halfway through. If you want a more clustered granola, don’t stir. If the edges brown too quickly, just cover loosely with parchment for the remaining time.
Let the granola cool completely on the baking sheet. It will crisp up as it cools.
Store in an airtight container at room temperature for up to 2 weeks (or freeze for longer storage!).