The Midnight Baker: Homemade Quinoa Granola with Apple, Almonds & Peanuts

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 10 servings (half cup per serving)
Calories 328 kcal


  • 2 cups wheat free rolled oats
  • 1 apple dried/dehydrated and finely cubed
  • 1/2 cup slivered almonds
  • 1/2 cup raw unsalted peanuts finely chopped
  • 1/2 cup shredded sweet coconut
  • 1/4 cup dry organic quinoa
  • 1/4 cup dark brown sugar
  • 3 tablespoons maple syrup
  • 3 tablespoons coconut oil
  • 2 tablespoons raw honey just melted (2o seconds in the microwave)
  • 2 tablespoons apple butter
  • 1 tablespoon cinnamon
  • 1 tablespoon maple extract
  • 3/4 teaspoons sea salt


  1. Preheat oven to 250 degrees F.
  2. In a large bowl, combine the oats, nuts, coconut, brown sugar and cinnamon. In a separate bowl, combine maple syrup, coconut oil, honey, apple butter, maple extract, quinoa and salt. Combine both mixtures and pour onto two stick free baking sheets. Bake for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Check at 1 hour mark.
  3. Remove from oven and transfer into a large bowl. Add dried apple and mix until evenly distributed. Cool and serve over Greek Yogurt with a swirl of raw honey or with unsweetened almond milk. Store in an air tight container at room temperature for up to a month.