Dark Chocolate Quinoa Granola

Course Breakfast
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Tawnie Kroll


  • 3 cups rolled oats
  • 1/2 cup uncooked quinoa
  • 1 medium banana, fresh
  • 2 Tbsp. honey
  • 2 Tbsp. nut butter I used peanut butter
  • 1/2 cup brown sugar optional
  • 2 Tbsp. unsalted Butter
  • 3 Tbsp Avocado oil OR Extra Virgin OR coconut oil
  • dash salt
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/4 cup dried cranberries
  • 1 cup dry roasted almonds
  • 5 oz. roughly chopped dark chocolate


  • Preheat oven to 325 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray.
  • Melt the brown sugar (optional), peanut butter, honey, butter, mashed banana, oil and vanilla extract in a small saucepan over low heat. Stir until well combined; remove from heat.
  • Combine the oats, quinoa, cinnamon, and salt in a large bowl. Pour the  banana/honey mixture into dry ingredients and stir well to combine. Spoon onto the prepared pan; pat down gently and spread evenly. You will add the fixings in at the end once granola has cooled! 
  • You will bake granola for 40-45 minutes. Bake in preheated oven for 20 minutes. No need to stir just flip pan around! Then bake for another 20 minutes. To get the bug chunks refrain from stirring! Let cool and then add in the dried cranberries, almonds and chocolate pieces. Place in air tight container or big zip lock baggie for up to 5 days. I like to store mine in the fridge!