Homemade Quinoa, Coconut and Chia Seed Granola | PCC Natural Markets

Homemade Quinoa, Coconut and Chia Seed Granola

Yield: about 4 cups

Your rating: None (39 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Granola has been around as long as macramé and the peace sign but that doesn’t make it any less fabulous or appealing. There are, however, a few relatively new additions to the granola world such as flax, quinoa and chia seeds that I think take it to an entirely new level.



Preheat oven to 325° F.

Combine all ingredients except fruit and coconut.

Spread the mixture out in a thin, even layer on a parchment-lined baking sheet. Bake for 10 minutes, remove from the oven and stir to distribute any browning. Place back in the oven for 10 minutes more. Remove and stir in fruit and coconut.

Bake for 8 to 10 minutes longer or until the mixture is a deep golden brown. Allow to cool. Store any leftovers in an airtight container in the refrigerator.


Adding brown sugar will make your granola cool into larger clusters. If you choose to omit it, your granola will still be toasty, crunchy and fabulous!

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on March 9, 2013.

More about: buckwheat, chia seeds, coconut, flax, gluten free, granola, oats, quinoa, seeds


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