Candied Ginger, Coconut and Quinoa Granola

I was on a yoga retreat a few years ago and they served a delicious granola. I could not figure out what the secret ingredient was that gave it an unconventional crunch. When I saw this recipe I knew that the secret ingredient was quinoa! Don’t wrinkle your nose – it is the SECRET ingredient and is what makes this so good. This recipe is from Food & Wine; they got it from Amanda Rockman, the pastry chef at Chicago’s Nico Osteria.  

Candied Ginger, Coconut and Quinoa Granola


3/4 cup rolled oats

1/2 cup tri-color quinoa, rinsed and drained

1/3 cup sunflower seeds

1/3 cup sliced almonds

1/3 cup sweetened shredded coconut

1/4 cup light brown sugar

1 tsp. cinnamon

1 tsp. ground ginger

1 tsp. kosher salt

1/2 cup applesauce

1/4 cup honey

2 Tbsp. coconut oil

1/4 cup each dried cranberries and halved dried cherries

1/4 cup crystallized finer, finely chopped


1.  Preheat the oven to 325 degrees.  In a medium bowl, combine the oats quinoa, sunflower seeds, almonds, coconut, brown sugar cinnamon, ground ginger and salt.  In a small bowl whisk the applesauce with the n=honey and coconut oil.  Add the applesauce mixture to the dry ingredients and toss to coat.  Scatter the granola in an even layer on a parchment paper-lined baking sheet and bake for 30 minutes – stirring occasionally, until golden brown and crisp.  Let cool completely.

2.  Transfer the granola to a bowl and stir in the dried cranberries, cherries and crystallized ginger.


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Posted on by Mary Holloway Enterprises


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