Hice Granola DE Quinoa y encima Sin Azúcar, y soy un 30% más feliz, te juro
Hice GRANOLA DE QUINOA y encima SIN AZÚCAR, y soy un 30% más feliz, te juro is a medium Mexican recipe that serves 8. 200 calories per serving. Recipe by Paulina Cocina on YouTube.
Prep: 15 min | Cook: 55 min | Total: 1 hr 25 min
Cost: $5.20 total, $0.65 per serving
Ingredients
- 1 cup Quinoa (rinsed well)
- 1 cup Water (for cooking quinoa)
- 2 cups Rolled Oats (old‑fashioned, can use gluten‑free if needed)
- 1 tablespoon Fresh Ginger (grated)
- 1/2 cup Mixed Seeds (pumpkin, sunflower, or any seed mix)
- 1/2 cup Raisins (golden or regular)
- 2 tablespoons Cocoa Powder (unsweetened)
- 1 teaspoon Cinnamon (ground)
- 2 tablespoons Honey (or any liquid sweetener to taste)
- 2 tablespoons Coconut Oil (melted)
- 1/4 cup Shredded Coconut (unsweetened)
- 1/4 cup Almonds (sliced or slivered)
- 1 pinch Salt (optional, enhances flavor)
Instructions
Rinse Quinoa
Place the quinoa in a fine mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear.
Time: PT2M
Cook Quinoa
Transfer the rinsed quinoa to a medium saucepan, add 1 cup of water, bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the water is absorbed and the grains are tender.
Time: PT15M
Temperature: Medium heat
Preheat Oven
While the quinoa cooks, preheat the oven to 180°C (350°F).
Time: PT5M
Temperature: 180°C
Combine Dry Ingredients
In a large mixing bowl, combine the cooked quinoa, rolled oats, grated ginger, mixed seeds, raisins, cocoa powder, cinnamon, shredded coconut, and sliced almonds.
Time: PT5M
Add Wet Ingredients
Drizzle the melted coconut oil and honey over the mixture, then sprinkle the pinch of salt. Toss everything together until evenly coated.
Time: PT3M
Spread on Baking Sheet
Line a baking sheet with parchment paper and spread the granola mixture in an even layer, about 1/2‑inch thick.
Time: PT3M
Bake Granola
Place the sheet in the preheated oven and bake for 40 minutes, stirring gently every 10‑12 minutes to promote even browning.
Time: PT40M
Temperature: 180°C
Cool and Store
Remove the granola from the oven, let it cool completely on the sheet (it will crisp up further), then transfer to an airtight container.
Time: PT10M
Nutrition Facts
- Calories
- 200
- Protein
- 6 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 4 g
Dietary info: Vegetarian, High protein, Gluten‑free if using gluten‑free oats, Dairy‑free
Allergens: Tree nuts, Seeds, Coconut
Ingredient Substitutions
- Instead of Quinoa: Amaranth, Millet
- Instead of Rolled Oats: Gluten‑free rolled oats, Quinoa flakes
- Instead of Fresh Ginger: Ground ginger (1 tsp)
- Instead of Mixed Seeds: Chia seeds, Flaxseeds
- Instead of Raisins: Dried cranberries, Dried apricots (chopped)
- Instead of Cocoa Powder: Cacao nibs (1 tbsp)
- Instead of Cinnamon: Ground nutmeg (1/2 tsp)
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Coconut Oil: Olive oil, Avocado oil
- Instead of Shredded Coconut: Toasted coconut flakes
- Instead of Almonds: Pecans, Walnuts
Equipment Needed
- Fine Mesh Sieve
- Medium Saucepan with Lid
- Mixing Bowl
- Spatula or Wooden Spoon
- Baking Sheet
- Parchment Paper
- Measuring Cups and Spoons
- Oven
Critical Steps — Do Not Skip
- Rinse quinoa thoroughly to remove bitterness.
- Cook quinoa with the correct water ratio and do not over‑cook.
- Spread the mixture evenly on the baking sheet.
- Stir the granola during baking to avoid uneven browning.
Chef Tips from the Video
- Toast the seeds and almonds lightly in a dry pan before adding for extra nuttiness.
- Add a pinch of sea salt after baking to enhance the sweet‑savory balance.
- For extra protein, mix in a scoop of whey or plant‑based protein powder after baking, before storing.
Troubleshooting
Granola is soggy after cooling.
Make sure the oven temperature is accurate and bake the full 40 minutes, stirring regularly. Cool on a wire rack if needed.
Quinoa grains are hard.
Check the water ratio; use equal parts quinoa to water and simmer until all water is absorbed. If needed, add a splash more water and continue cooking.
Granola burns at the edges.
Stir more frequently (every 8‑10 minutes) and consider covering the edges with foil halfway through baking.
Storage
Refrigerator: Can be stored in an airtight container for up to 2 weeks.
Freezer: Not recommended; texture may change.
Room temperature: Best kept in a cool, dry place; lasts 1‑2 weeks.
Make-Ahead Tips
- Prepare the granola up to step 8 and store; serve with fresh yogurt or milk when ready.
- If you prefer a sweeter granola, drizzle extra honey after baking while still warm.
Frequently Asked Questions
What is the cultural significance and history of protein quinoa granola in Mexican cuisine?
While granola is not a traditional Mexican dish, the use of quinoa, seeds, and honey reflects Mexico's growing interest in health‑focused, protein‑rich foods that blend indigenous ingredients like amaranth with modern superfoods.
What are the traditional regional variations of granola in Latin American cuisine?
In Latin America, granola‑style mixes often include toasted corn, pepitas, panela cheese, and tropical dried fruits. Some regions add spices like cinnamon and piloncillo for a deeper flavor.
How is protein quinoa granola traditionally served in Mexican households?
It is commonly served with fresh yogurt, milk, or a splash of plant‑based milk for breakfast, and also enjoyed as a snack with fresh fruit on the side.
What occasions or celebrations is protein quinoa granola associated with in Mexican culture?
Granola is often prepared for health‑focused gatherings, brunches, or as a wholesome snack during festivals that emphasize natural foods, such as Día del Medio Ambiente (Environment Day).
What other Mexican dishes pair well with protein quinoa granola?
Pair it with Mexican-style yogurt (yogur natural con miel), fresh tropical fruit salads, or as a crunchy topping for atole or horchata smoothies.
What are the most common mistakes to avoid when making protein quinoa granola?
Common errors include not rinsing quinoa, under‑cooking the quinoa, spreading the mixture too thick on the sheet, and neglecting to stir during baking, all of which can lead to bitterness or uneven crispness.
Why does this protein quinoa granola recipe use coconut oil instead of butter?
Coconut oil has a higher smoke point and adds a subtle tropical flavor that complements the quinoa and seeds, while keeping the granola dairy‑free for those with lactose intolerance.
Can I make protein quinoa granola ahead of time and how should I store it?
Yes, bake the granola fully, let it cool, then store it in an airtight container at room temperature for up to two weeks or in the refrigerator for longer freshness.
What texture and appearance should I look for when the protein quinoa granola is done?
The granola should be golden‑brown, with the quinoa grains slightly puffed and the mixture dry to the touch. It will become crispier as it cools.
What does the YouTube channel Paulina Cocina specialize in?
The YouTube channel Paulina Cocina specializes in easy‑to‑follow Mexican home‑cooking tutorials, focusing on nutritious, everyday meals and creative twists on classic dishes.
How does the YouTube channel Paulina Cocina's approach to healthy Mexican cooking differ from other cooking channels?
Paulina Cocina emphasizes simple, affordable ingredients, often incorporating superfoods like quinoa and chia, and provides clear step‑by‑step visuals that cater to beginner home cooks, unlike many channels that focus on elaborate or restaurant‑style recipes.
Last updated: August 28, 2026
