High-Protein Puffed Quinoa Crunch
This High-Protein Puffed Quinoa Crunch is a light and crispy granola alternative made with puffed quinoa, nuts, seeds, maple syrup, and almond butter. Perfect for yogurt bowls, fruit, and healthy meal prep breakfasts.
Dry Ingredients
- 3 cups puffed quinoa
- ¾ cup chopped almonds walnuts, or pecans
- ⅓ cup hemp hearts
- ¼ cup pumpkin seeds
- 2 tbsp chia seeds
- 1 tsp ground cinnamon
- ¼ tsp flaky salt
- Wet Ingredients
- ⅓ cup almond butter or peanut butter
- ¼ cup maple syrup
- 1 tbsp coconut oil or butter
- 1 tsp vanilla extract
Instructions
Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a large bowl, combine the puffed quinoa, chopped nuts, hemp hearts, pumpkin seeds, chia seeds, cinnamon, and salt.
In a small saucepan over low heat, warm the almond butter, maple syrup, coconut oil, and vanilla until smooth and well combined.
Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
Spread the mixture onto the prepared baking sheet and gently press into an even layer to encourage clusters to form.
Bake for 15–18 minutes, or until lightly golden and fragrant.
Remove from the oven and allow to cool completely without stirring. This helps the clusters crisp up and hold together.
Break into clusters and store in an airtight container for up to 2 weeks.
Serving Sugge
Serving Suggestions
- Sprinkle over Greek yogurt and berries
- Add to smoothie bowls
- Serve over roasted peaches or apples
- Enjoy as a crunchy snack
- Top oatmeal or overnight oats
Recipe Notes
- For larger clusters, press the mixture firmly onto the baking sheet before baking.
- Allow the clusters to cool completely before breaking apart.
- Add a drizzle of melted dark chocolate after baking for a sweeter treat.
- Swap the nuts with your favorites or use a mix for extra texture.