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Quinoa Granola Recipe

Homemade granola is just the BEST! Its a really fun project that doesn't take long and you'll be loving yourself for making it. Add milk, yogurt, or splurge with ice cream! But who are we kidding, you'll be eating this stuff straight off the baking sheet :)

Need a great hostess gift? Package your granola with a beautiful ribbon and gift tag and you're good to go!


3 cups oat flakes 
3 cups quinoa flakes
½ cup amaranth flakes
¾ cup whole almonds 
¾ cup whole hazelnuts
½ cup ground flax seeds
½ cup sesame seeds
½ cup pumpkin seeds
1 cup agave syrup
¼ cup olive oil (not extra virgin)
½ cup coconut oil
½ cup water
2tsp pure vanilla extract
½tsp ground cinnamon
Grate of fresh nutmeg
½ tsp of sea salt
¾ cup unsweetened coconut flakes
1 cup dried apricots, but into quarters


1. Preheat the oven to 325°F

2. Combine the flakes, almonds, hazelnuts, flax, sesame and pumpkin seeds in a large bowl and set aside.

3. In a saucepan, combine the agave syrup, olive oil, coconut oil and water. Place over a medium heat and whisk constantly to melt it all together without burning.

4. Remove the syrup mixture from the heat and stir in the vanilla, spices, and salt. Pour this over the oat mixture and stir well to completely coat the oats, nuts, and seeds.

5. Spread the mixture out onto a few baking trays lined with baking paper. Place the baking trays in the oven for approximately one hour.

6. Remove from the oven, add the coconut flakes and toss well with a metal spatula (you can keep them clustered if bite-sized chunks for easy eating by hand if you like) and return to the oven. Lower the temperature to 300°F and bake for another 35-40 minutes until the mixture is golden. Remove from the oven and allow to cool completely before stirring in the apricots of the moisture from the apricots will make the granola soggy. Store in an airtight container for up to a month.


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