Crispy quinoa muesli with nuts

Fancy a change of pace for breakfast? Try this crunchy quinoa granola! We tell you how you can prepare a delicious granola from quinoa!

Your stomach is rumbling, you look in the fridge and find yawning emptiness, and you're sick of the cereal you've been eating all week?

Then it's time for a quinoa breakfast - more precisely, granola made from quinoa with nuts.

Quinoa is simply wonderful. I eat it sweet, spicy, as an appetizer, main course or dessert. And now also as crunchy quinoa muesli for a good start to the day.

If you're in the mood for a breakfast with a difference, Quinoa Granola is the perfect choice for you.

If you do not have so much time, you can simply cook the small flakes in milk and add fruit, cocoa and Cinnamon* refine. That would be the quick quinoa muesli version. However, I would prefer Quinoa porridge call muesli.

For the gourmets, here's something very special. A crunchy quinoa muesli that you can prepare in the oven for stock.

You can do it with nuts, fruit, cocoa, Cinnamon* and co. as the mood takes you.

Today I'll tell you how to prepare a crunchy quinoa muesli and what to look for.

What ingredients do I need for the quinoa muesli?

Before we get right into the recipe, I want to show you what ingredients you'll need for this and what you can substitute them with if you don't have them on hand.

Quinoa

Quinoa has experienced a real hype in recent years and rightly so. The small grains are a very high-quality source of vegetable protein. Quinoa also scores with a lot of iron, folic acid, magnesium, zinc and manganese.

With only 100 grams you can cover half of the daily requirement of magnesium and 25 percent of the iron requirement.

The pseudocereal is gluten-free and well tolerated.

From quinoa you can also Cauliflower fritters with feta or a delicious Prepare sweet potato bowl.

If you want, you can also cook quinoa with water first and then prepare granola from it. For our recipe, however, this is not necessary. The quinoa grains are cooked through during baking.

Nuts

Every healthy breakfast should include nuts. They are not for nothing among the healthiest foods in the world.

In them you will find healthy fats, easily digestible protein, many B vitamins, vitamin E, calcium, magnesium, phosphorus, iron, zinc and selenium, and all in large quantities.

If you are sensitive to a type of nut, you can easily substitute it. Especially good are:

• Hazelnuts
• Walnuts
• Almonds
• Peanuts
• Pecans
• Macadamia
• Cashew
• Brazil nuts
• Coconut

and all the nuts you feel like. You can pack the most healthy ingredients into your muesli if you choose different types of nuts and change them regularly.

To avoid having too much of one kind at home, you can buy a bag of trail mix. Here are already very many different types of nuts mixed together.

Seeds and seeds

For even more flavor and enhancement of the recipe provide seeds, seeds and kernels. There are many that you can mix into your muesli. Try it for example with:

• Sunflower seeds
• Pumpkin seeds
• Sesame
• Poppy
• Hemp seed
• Flaxseed*
• Chia seeds*
• Psyllium

By the way, oatmeal also do well, Soy flakes* or spelt flakes.

Vegetable oil

For the granola to hold together and form the typical pieces, we need a vegetable oil. Choose an oil that can be heated high and with an inherent flavor that suits you.

Most use Coconut oil*because it brings a pleasant taste to muesli. Sunflower oil or rapeseed oil are a good alternative for those who prefer a neutral taste.

I strongly advise against using olive oil. It clearly tastes too tart for breakfast.

Spices

So far, the muesli "only" tastes like nuts, seeds and seeds. Especially if you are not interested in Coconut oil*, it can seem boring.

That's where we help out with spices. You can add cocoa, vanilla or Cinnamon* to add more sophistication to the recipe.

Tip: If you decide for Cocoa powder*, then only stir it in when you are with the recipe and the granola is fresh out of the oven. Cocoa becomes very bitter if you put it in the oven at these high temperatures.

This recipe is

• vegan
• gluten free
• Packed with healthy fats
• high fiber
• long satiating
• also suitable for beginners in cooking and baking

And then we would already have all the ingredients together. I do not use sweeteners or sugar at all. I prefer to stir in a spoonful of honey right before the meal or opt for fresh fruit.

As a breakfast fan, you should try this too:

• Oatmeal muffins with blueberries
• Zoats recipes: Oatmeal and zucchini for breakfast!
• Extra protein? Try Proats!

Recipe: Crispy quinoa granola with nuts

Here you will find very detailed step-by-step instructions. It is intended for those who have little experience with homemade granola or with cooking/baking in general.

Here I explain in detail how to proceed and what is important.

If you already have experience with crunchy mueslis, then you will find a short version of the recipe at the end of the post with exact nutritional information per serving.

Ingredients

• 150 g quinoa
• 300 ml water
• 70 g oatmeal
• 50 g hazelnuts
• 40 g Flaxseed*
• 20 g almonds
• 20 g sesame
• 10 g coconut flakes
• 30 ml Coconut oil*
• Pinch of salt
• 1/4 TSP Cinnamon*
• 1/2 vanilla bean

Also: bowl, colander, spoon, pot, baking tray, jar with stopper

Preparations

Preheat the oven to 175° top-bottom heat.

If you like, you can line the baking tray with baking paper, but I don't do this because I imagine that it makes the granola crunchier.

Put the baking tray on its side so that we can fill it right away.

Wash the quinoa. Put it in a sieve that you hang in a bowl. Now wash until the water is clear. Be careful not to soak the quinoa in the water.

When the water is clear, take the strainer out of the pot and let it drain properly. It is best to shake the strainer a few times to get rid of excess water.

Cook the quinoa with a small pinch of salt and double the amount of water. Once the water boils, remove the pot from the heat and let the quinoa soak for about 15 minutes. Important: Put a lid on the pot!

In the meantime, chop the hazelnuts and almonds. Also the Flaxseed* You can chop them up - this has the advantage that the body can utilize the healthy fats and ingredients of the Flaxseed* can be better absorbed.

Quinoa muesli mix and bake

Add the hazelnuts, almonds, quinoa, oatmeal, Flaxseed*, sesame seeds and coconut flakes in a bowl. Mix the ingredients together with a spoon.

Melt the Coconut oil* in a saucepan or in the microwave. This works very quickly because it becomes liquid at room temperature.

Pour the oil into the bowl and mix the ingredients together thoroughly. Now add the cinnamon powder and the vanilla bean.

I recommend you to take a fresh vanilla bean and no flavoring, because the difference in taste is enormous. Cut the vanilla bean in half lengthwise. Scrape out the vanilla pulp with a knife.

Mix the ingredients again and stir in a pinch of salt. Pour the quinoa muesli onto the baking sheet and spread it evenly.

Put it in the oven. In total, the muesli needs 25 to 30 minutes. After half the time, stir it with a wooden spoon. Note: If you have a very hot oven, the muesli can quickly become too brown!

Take the muesli out of the oven and let it cool down. Now you can fill it into a jar. And you have already prepared Quinoa Granola on stock!

How can I refine the quinoa muesli?

The basis is the roasted quinoa. But to make it taste even better, you can add more flavor to the breakfast bowl as the mood takes you.

Especially delicious taste:

• Nuts such as hazelnuts, almonds, walnuts, Cashews*
• Seeds and seeds like poppy, Chia*linseed, sesame seeds, sunflower seeds, pumpkin seeds, coconut flakes
• Dried fruits such as cranberries, raisins, apricots, banana chips, apple pieces, dried blueberries.
• Spices like cocoa, Cinnamon*, Cardamom*
• To sweeten: honey or Agave syrup*

And of course fresh fruit. But you simply stir freshly cut into the quinoa muesli. What always works are berries.

For those who can not do without sugar: You can stir in a tiny bit of chocolate. Important: Dark chocolate*. It is at least a little healthier than milk chocolate.

And here, as promised, the short version of the recipe for those who regularly make granola themselves and are in a hurry.

What makes the Granola Quinoa Breakfast so valuable

Yes, you need a few minutes for the preparation. But it really pays off. In nutrition guides you read that a healthy breakfast should consist of complex carbohydrates, fruits or vegetables and protein.

The quinoa muesli covers all these requirements.

But there's more to it than that, of course. Because when quinoa is included in breakfast, you benefit from a lot of high-quality protein. You'll also find iron, folic acid, magnesium, zinc and manganese in the grains.

With 100 grams of the pseudocereal, you have already covered 25 percent of your daily iron requirements. In the same way, however, 50 percent of your magnesium and more than 100 percent of your manganese requirements are covered.

Quinoa is gluten-free and easily digestible.

Hardly any food is as packed with nutrients as quinoa. Or to put it another way: If you start your day with quinoa muesli, you've already done an enormous amount for your health.

And we're only talking about the advantages that quinoa offers in muesli. You certainly mix many other delicious ingredients such as nuts or fruit in the muesli bowl.

The perfect lunch: Quinoa salad in a jar!

Our conclusion

Quinoa muesli not only tastes mega delicious, it is also very healthy. Quinoa breakfast keeps you full for a long time and provides you with lots of magnesium, manganese and iron.

Combine it with all kinds of ingredients as you like and have a different taste experience in your breakfast bowl every time.

Good luck and enjoy it! :)

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