Seeded Pecan Granola
The New York Times, Morgan Bordenave, Jon & Vinny's
887 ratings with an average rating of 5 out of 5 stars
887
1 hour 15 minutes
Granola With Popped Quinoa
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 9 cups
- ½cup quinoa (do not use red or black quinoa)
- 4cups flaked or rolled oats
- 1cup oat bran
- 1cup coconut chips
- 1 to 1½cups coarsely chopped nuts (preferably a mix of almonds, pecans and cashews), to taste
- ¼cup pumpkin seeds or sunflower seeds
- ½ to 1teaspoon freshly grated nutmeg, to taste
- 1tablespoon ground cinnamon
- ½teaspoon salt
- 3tablespoons coconut oil
- 3tablespoons grapeseed or canola oil
- ½cup agave syrup
- 1tablespoon vanilla extract
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)
309 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 8 grams protein; 87 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place quinoa in a wide skillet and heat over medium heat. Stir or shake the pan and toast until the quinoa begins to pop and smell like popcorn, 5 to 7 minutes. As soon as the quinoa is popping, pour into a very large bowl and allow to cool.
- Step 2
Heat oven to 300 degrees. Line 2 sheet pans with parchment. Add all of the remaining dry ingredients to the bowl with the quinoa and toss together.
- Step 3
In a saucepan, combine the oils, agave syrup and vanilla. Warm over low heat, stirring, just until the mixture is fluid. You can also heat in a microwave at 50 percent power for 30 to 60 seconds. Do not let it come to a simmer. Remove from the heat, stir to blend, and stir into the dry ingredients. Mix until evenly coated.
- Step 4
Divide the granola mixture between the two sheet pans and spread evenly to cover the parchment in a thin layer. Bake, without stirring, for 30 to 35 minutes or until golden, rotating the baking pans front to back and top to bottom halfway through. Remove from the heat and allow to cool before storing. Break it up into clumps if you'd like. Store in well-sealed jars, bags or containers.
Tip
- This granola will keep for several weeks in a well-sealed jar.
Private Notes
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Cooking Notes
Marjorie L
Why not red or black quinoa? Is there a good reason for the prohibition?
BettyD
I've read a few recipes on puffed quinoa. Unless the brand you use already comes pre-washed, instructions call for rinsing the quinoa, and allowing it to dry overnight or for a few hours prior to puffing. I made a batch before learning this so I puffed the quinoa and added it to my granola mix. I haven't discerned any noticeable bitterness from the saponin. However, if I make this recipe again, I will probably rinse the quinoa first.
Janice
The bitter flavor is due to saponins on the outside of the quinoa. Rinsing will remove the saponins, and reduce the bitter flavor.
Martha Rose Shulman
That will work (thanks for the idea). I put it into a brown bag but it took less time than popcorn. Make sure you don't burn it. YOu'll have to experiment with your microwave popcorn function.
David Look
Martha says it is not cooked first. It doesn’t need to be rinsed as the quinoa that is being sold in the US has been cleaned of the bitter residue.
Beth
Perfectly sweetened granola recipe, nice crunch (from quinoa), unique flavor. Nutmeg: I used just under 1 t; might add even less next time because of strong flavor. Granola cooked very quickly -- may be my oven -- but be alert to quicker browning (mine finished at 20 minutes). Rinsed the quinoa overnight as other readers recommend -- it popped fine the next day. Might sprinkle in raisins after cooking (the only ingredient I missed from other recipes).
David Look
From Martha: Give it a try; I have only tested with blond quinoa. The red and black quinoa seeds are smaller and may burn faster, before they pop.
Joanna
Add 1/4 cup hemp hearts and sesame seeds. Once it’s cooked add in some dried blueberries. But don’t cook them as they go to hard
KB
I made this with tri-color quinoa, no rinsing, and it turned out well.
Susanne
What would the quino ratio be if you’d use already popped quinoa?
KB
I made this with tri-color quinoa, no rinsing, and it turned out well.
Joanna
Sun maple syrup for agave. Add hemp hearts. Add dried fruit after it’s cooked
Joanna
Add 1/4 cup hemp hearts and sesame seeds. Once it’s cooked add in some dried blueberries. But don’t cook them as they go to hard
CB
130 g oat bran
Caroline
I made this with already puffed quinoa that I picked up at the store once but found not crispy enough to eat on its own. Made a small batch of 1/2C rolled oats, 1/2C puffed quinoa, 1/4C wheat bran, 1/4C shredded coconut plus a couple nut, seed and dried fruit mix ins. I sweetened it with 1/4C maple sirup and used only a tablespoon of coconut oil to coat. Came out amazing, the only thing I would change next time is omit the dried fruits- they stuck in your teeth when eating.
Erin Farrar
I make this with popped amaranth instead of quinoa to get rid of the saponin issue. Also I added steel cut oats and a variety of rolled barley, oats, etc to give it some more texture and interest. Really great! Thank you Ms. Shulman
MarilynM
Add frozen blueberries to the oil mixture and cook on stove. Then add mixture to oats, etc and bake as directed.
Bernadatte
Just a question on the nutrition information: is there a standard "serving size" used throughout NYT cooking? If not, any guesses as to what the serving size is for this recipe? It is not indicated under Nutrition Information, or I've overlooked it.
Thank you.
Kasia Pilat
This recipe makes 14 servings, so here, one serving size is 1/14th of the total yield.
Ginger
Sometimes I add Flax seed instead of the popped quinoa
lkp
Made this to give away as holiday goodies. It has a nice flavor and crunch but won't replace 11 Madison Park as my favorite. Rinsed the quinoa but didn't have time to dry overnight; drained most of the moisture and dried it in the skillet, stirring often without browning. It popped just fine.
Steve
Hmmm, can you "pop" quinoa in the microwave? Seems like you'd really have to keep it moving on the stove if you wanted it all popped evenly.
Martha Rose Shulman
That will work (thanks for the idea). I put it into a brown bag but it took less time than popcorn. Make sure you don't burn it. YOu'll have to experiment with your microwave popcorn function.
sls
Nice crunch, did not notice any bitterness to the quinoa and I did not rinse it. I substituted ground flax for the oat bran. It browned more quickly than 30 minutes, but I think I got it out before it burned. I miss dried fruit - next time will try it.
Marjorie L
Why not red or black quinoa? Is there a good reason for the prohibition?
David Look
From Martha: Give it a try; I have only tested with blond quinoa. The red and black quinoa seeds are smaller and may burn faster, before they pop.
Christa
I have the same question but did not find the answer in the accompanying article.
kniterati
I am not all that familiar with quinoa. I serve it now in then in the steamed state but never any other way. I wanted to try adding the popped grain to my granola but it came out tasting more bitter than I liked. I see here in the comments some mention of rinsing it first and then allowing it to dry. Is this worthwhile? Is the whole quinoa grain fresh when it is marketed? Can it germinated like other grains or has it been roasted in some way? Curious.
Janice
The bitter flavor is due to saponins on the outside of the quinoa. Rinsing will remove the saponins, and reduce the bitter flavor.
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