This hearty quinoa granola is packed with big-time crunch and a slightly sweet sesame flavor. Great for breakfast, and deliciously snackable too!
This was a nice surprise. When I made this I expected was for the quinoa to add some nutritional content, but not much else. I’m so hooked on regular old granola. Quinoa might be something a little different, but you can’t really improve on classic crunchy toasted oats, can you? Turns out, you can!
What I got was the crunchiest granola I’ve ever eaten. Crunchy makes me happy.
I had to redefine crunchy for this recipe. Traditional granola is now deemed “crispy” from this day forth. Quinoa granola is “crunchy.” Seriously, the little quinoa grains toast up nice and pop between your teeth. The best!
The other part of this recipe that’s new: sesame. Because tahini doesn’t get nearly enough love when it comes to sweet stuff. I’m seriously a sesame head though, and I’ve been meaning to include more tahini and sesame seeds in sweet recipes, if you call this a sweet recipe. It’s not overly sweet – totally breakfast doable. Think a lighter, less sweet halva that you eat with as spoon, and you’ve got this granola. Oh, and with little bits that crunch between your teeth.
Sesame Crunch Quinoa Granola
- 2 cups oats
- 1 cup uncooked quinoa
- 1/4 cup brown sugar
- 1/3 cup tahini
- 3 tbsp. coconut oil or other vegetable oil
- 2 tbsp. maple syrup
- 1 tsp. vanilla extract
- 1/4 cup toasted sesame seeds
Preheat oven to 300° and line a baking sheet with parchment.
Stir oats and quinoa together in medium mixing bowl.
Place brown sugar, tahini, coconut oil, maple syrup and vanilla in a small saucepan. Place over medium heat and cook until tahini softens and brown sugar melts completely, stirring constantly. Remove from heat immediately once the ingredients are completely blended.
Pour tahini mixture over oats and quinoa and stir. Once the sesame mixture is cool enough to handle, you can use your hands to break up any chunks.
Spread mixture in an even layer over parchment-lined baking sheet.
Bake 40 minutes, or until mixture begins to brown around the edges.
Remove from oven and allow to cool. Add sesame seeds and transfer to an airtight container.
Make sure your tahini isn't too dry, as it will make this difficult to mix. If it is a bit on the dry side, add a bit of oil, maybe zap it in the microwave for a few seconds, and give it a good stir.
On a similar note, the recipe mentions removing the tahini mixture from the heat immediately when everything is melted and blended. This is important, otherwise the tahini might start to crust up and you'll have a hard time mixing it in with the oats and quinoa.