Chocolate Puffed Quinoa Granola is a light, naturally sweetened breakfast blend combining puffed quinoa, rolled oats, cacao, and peanut butter, baked until gently crisp and finished with melted dark chocolate chips.
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Combine the melted coconut oil, peanut butter, maple syrup, and cacao powder in a large bowl and mix until smooth and glossy
Add the puffed quinoa and oats, stirring until everything is evenly coated
Spread the mixture in an even layer on a parchment-lined baking tray and bake at 350°F (180°C) for 10 minutes
Remove from the oven, immediately sprinkle the dark chocolate chips over the warm granola, and let it sit undisturbed as it cools. Once completely cool, serve or transfer to an airtight glass jar for storage. Enjoy!
Store completely cooled granola in an airtight glass jar at room temperature for up to several weeks; keep away from moisture to maintain crispness.
Yes. The recipe notes that instant oats will produce a softer granola, while rolled oats create a firmer bite. Choose based on your texture preference.
Adding dark chocolate chips to the warm granola while it cools allows them to soften and coat the clusters without burning, creating a richer texture and flavor.
Transfer completely cooled granola to an airtight glass jar. It will keep for several weeks and stay crisp if kept dry.
Yes. The recipe is naturally dairy-free—coconut oil, peanut butter, and maple syrup require no dairy substitutions. Confirm your dark chocolate chips are dairy-free if needed.
Bake at 350°F (180°C) for 10 minutes. The mixture should be spread in an even layer on a parchment-lined tray.
