Coconut Mocha Quinoa Granola
Recipe type: Breakfast/Snack
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 cups
For all coffee lovers: crispy, crunchy, super-simple homemade coconut mocha quinoa granola clusters!
  • 2 cups Old Fashioned Oats
  • 1 cup Uncooked Quinoa, rinsed
  • 1 cup Shredded Coconut, divided use (either sweetened or unsweetened is fine)
  • ½ cup Honey (or use ¾ cup Honey for a sweeter granola)
  • 2 Tablespoons Melted Coconut Oil (measure in liquid state)
  • 2 Tablespoons Unsweetened Cocoa Powder
  • 1 Tablespoon Instant Coffee Granules
  • ½ teaspoon Coconut Extract
  • ½ teaspoon Salt (or 1 teaspoon for a saltier flavor)
  1. Preheat oven to 275 degrees F. Line 2 large baking sheets with silicone baking mats. Set aside.
  2. In a large microwave safe bowl, combine Honey, melted Coconut Oil Cocoa Powder, Instant Coffee, Coconut Extract, and Salt. Microwave for about 30 seconds, or until you can easily stir ingredients together; mix well.
  3. Add in Oats, Quinoa, and ½ cup shredded Coconut, and stir well until everything is coated with the wet mixture.
  4. Divide mixture between the pans, and spread into a flat layer.
  5. Bake for 40-43 minutes, until golden, stirring/flipping halfway through baking time.
  6. Immediately after removing from oven, sprinkle remaining ½ cup coconut over granola, but do not touch or stir the granola. Allow granola to cool untouched for 15-20 minutes on the pan. This will help the granola crisp up and form clusters. Carefully break granola apart into clusters.
  7. Once granola has cooled fully, store in a tightly sealed container at room temperature for up to 3 weeks.
  8. Makes 4-5 cups.
Recipe by SunnySideUps | Living Life Sunny Side Ups at