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Sweet Cherry Quinoa Granola *Gluten & Wheat-Free*

December 7, 2012 by lauren.kelly 5 Comments

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This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

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This granola is packed with unnecessary sugar and preservatives like the store bought variety.  It’s loaded with wholesome ingredients like quinoa and sweet cherries that make this healthy and super delicious!

This Sweet Cherry Quinoa Granola is make with all wholesome ingredients! Gluten Free too! From Lauren Kelly Nutrition
I am thrilled to give you a sneak peak into my book that is coming out in February!

I placed this recipe under my “Kids” chapter because it is such a huge hit with the kids, but the truth is, EVERYONE loves this granola!  You can either make these into bars, or break it up into chunks for granola (as shown in the picture).  

Granola is one of those foods that people just assume is healthy to add to your yogurts, cereal or just to snack on. And while it can be a very healthy option, many of the store bought varieties are loaded with unnecessary sugars ad preservatives.

This granola is made with all REAL ingredients.  It is healthy, nutritious  and packed with protein, fiber and antioxidants.  

The beauty of this granola is you can substitute whatever dried fruit you’d like (make sure they are unsweetened) and you can use peanut, almond or cashew butter instead of sunflower seed.  Get creative and use what you have on hand 🙂  

Just make sure you put it in portion controlled baggies so you don’t overeat.  It’s THAT good!

This Sweet Cherry Quinoa Granola is make with all wholesome ingredients! Gluten Free too! From Lauren Kelly Nutrition
 

One recipe makes a whole big batch of this granola. Although it might look like a lot, I promise it will not last long in your house.

Especially if you have kids. Or a very hungry husband.

I know from experience. And I am not above hiding some of this granola after I place them in portion controlled containers (or even plastic bags).

If I don’t the kids will eat all of it. Even when I barely got to have any.

I know some of you can relate. So go ahead and hide it, I won’t tell if you won’t tell.

If you don’t have the actual nuts or seeds that I posted in the recipe, feel free to mix it up according to what you like or what you have in your house. I know I have made this a variety of ways… I have used all types of different nuts, seeds, dried fruits and have even tried it with honey instead of maple syrup.

Just so you know it would no longer be vegan if you use honey but it still tastes delicious!

This Sweet Cherry Quinoa Granola is make with all wholesome ingredients! Gluten Free and vegan too! From Lauren Kelly Nutrition
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Sweet Cherry Quinoa Granola

Breakfast, Vegan, Gluten-free, Wheat-free, Quinoa granola

Ingredients

  • 1 1/2 cups puffed rice cereal
  • 1 cup rolled oats make sure they are wheat free
  • 1 cup cooked quinoa
  • 1/2 cup dried cherries unsweetened
  • 1/3 cup sunflower seeds
  • 1/3 cup sliced walnuts
  • 1/4 cup pumpkin seeds
  • 2 tablespoons flax ground
  • 2 tablespoons chia seed ground
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/3 cup sunflower seed butter
  • 6 tablespoons pure maple syrup

Instructions

  1. Preheat the oven to 325 degrees F.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large mixing bowl, combine all the dry ingredients including the quinoa.
  4. In a small sauce pan, heat the almond butter and syrup over medium low heat until it becomes liquidy and smooth.
  5. Pour the liquid ingredients over the dry ingredients and mix together until fully combined and everything is coated evenly.
  6. Spread the granola out on the parchment lined baking sheet, into a thin 1/4″ layer.
  7. Bake in the center of a warmed oven for 25 minutes, until the granola is browned and slightly crispy. (Don't cook any longer, it may not look burnt but it will be).
  8. Let the granola cool for about 10 minutes on the baking sheet.
  9. Transfer to a flat surface and cut into bars and finish cooling on a wire rack.
  10. Either enjoy in bar form or crumble as granola pieces.

* From The Everything Wheat-Free Diet Cookbook by Lauren Kelly. Copyright ©2013 F+W Media, Inc.

If you made this granola or any of my other recipes, please come back and let me know. You guys know I love to hear from you!

Thank you for stopping by!

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Filed Under: Breakfast/Brunch, Desserts, Gluten Free, Kids, Recipes, snacks, Vegan, Vegetarian, Wheat Free Tagged With: breakfast, Gluten free, granola, quinoa, snack, wheat-free, wheat-free cookbook

Comments

  1. Debbie says

    May 3, 2013 at 1:17 am

    I made this granola and it is delicious but after I baked it it crumbled and I couldn’t get it to hold together in bars. Any suggestions? I was also wondering if you could use almond butter instead of sunflower seed butter.
    Thanks

    Reply
    • lauren.kelly says

      May 3, 2013 at 1:21 am

      Hi Debbie! I’ve used almond butter, sunflower seed and peanut butter in this recipe. Let me know how you like it 🙂

      Reply
      • Debbie says

        May 3, 2013 at 7:59 pm

        Hi Lauren
        I have already tried the granola and it is delicious but I will try with almond butter the next time. The one problem I had was that it crumbled after baking, I couldn’t cut it in to bars. I wondered if you had any suggestions on this because I definitely want to make it again.
        Thanks

        Reply
  2. lauren.kelly says

    May 3, 2013 at 8:06 pm

    Oh I see, did you use enough maple syrup? Maybe use a little more to hold them together? Good luck 🙂

    Reply

Trackbacks

  1. Lemon Chia Seed Pancakes {Vegan, Whole Grain} says:
    January 4, 2020 at 10:07 am

    […] baseball and I made a ton of these pancakes and froze them! I also made Strawberry Banana Muffins, Quinoa Granola and Coconut Blueberry […]

    Reply

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