Nutty Oats and Quinoa Granola

There are no rules when it comes to granola. My general guidelines include cooking low and slow, adding fruit and heat-sensitive seeds AFTER it comes out of the oven. Make sure it cools completely before you put it in an airtight container.

Here's an overview of what you may want to have on hand with some imprecise guidelines on making a great batch of granola.


5 to 6 cups of organic rolled oats (I use gluten free oats) or a combination of rolled oats, quinoa flakes, or rice flakes

1 teaspoon (or more) ground cinnamon (try other spices like nutmeg, ginger)

Total of about 1 to 2 cups mixed unsalted nuts and larger seeds, chopped (sliced almonds, walnuts, pecans, pumpkin seeds, sunflower seeds, macadamia nut)

1/3 cup organic grapeseed oil (or coconut oil or avocado oil)

1/4 cup maple syrup (or honey) - or use less and add about 1/4 teaspoon maple extract (can decrease maple syrup and add a few drops of liquid stevia)

1 teaspoon vanilla extract

Preheat oven to 325 F.

Combine all of the dry ingredients together in one bowl and add the liquid ingredients to a measuring cup and stir in until well combined. Spread the mixture evenly onto a large baking sheet. 

Bake on the middle oven rack for about 25 minutes. Remove from oven and allow to cool completely before storing in an airtight container. At this stage you can add dried fruit if desired (currants are my favorite), cacao nibs, hemp seeds, flax seeds or ground flax, chia seeds (you will NEVER find me adding these because they get stuck in my teeth, only ALWAYS), shredded unsweetened coconut.

Enjoy! Granola is also fun to make in large batches over the holidays to give as gifts! Something to keep in mind. 


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