Steel Cut Oats and Quinoa Granola Oats: Super Healthy Breakfast
Steel Cut Oats and Quinoa Granola Oats: Super Healthy Breakfast! is a easy American recipe that serves 8. 200 calories per serving. Recipe by Feeding My Kid on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr
Cost: $49.43 total, $6.18 per serving
Ingredients
- 1.5 cup Steel Cut Oats (raw, measured dry)
- 1 cup Quinoa (uncooked, rinsed)
- 0.5 cup Pecans (roughly chopped)
- 0.5 cup Walnuts (roughly chopped)
- 1 tsp Ground Cinnamon (ground)
- 3 tbsp Coconut Oil (solid at room temperature, melted)
- 0.5 cup Prunes and Dried Apricots (Pureed) (pitted, blended until smooth)
- 0.5 cup Unsweetened Coconut Flakes (large flakes)
- 1 tsp Flaky Sea Salt (French gray sea salt or any flaky sea salt)
- 0.5 cup Fresh Blackberries (Optional) (adds fresh fruit after baking; can substitute seasonal fruit)
Instructions
Preheat Oven
Set the oven to 300°F (150°C) and let it preheat while you prepare the granola.
Time: PT10M
Temperature: 300°F
Combine Dry Ingredients
In a large mixing bowl, add the steel cut oats, quinoa, chopped pecans, chopped walnuts, and ground cinnamon. Toss to distribute evenly.
Time: PT5M
Melt Coconut Oil
Place 3 tbsp coconut oil in a microwave‑safe bowl and heat for about 10 seconds until fully liquid.
Time: PT1M
Puree Prunes & Apricots
Add the pitted prunes and dried apricots to the blender and blend until a smooth paste forms.
Time: PT2M
Mix Oil into Fruit Puree
Pour the melted coconut oil into the fruit puree and stir until fully incorporated.
Time: PT1M
Coat Dry Mix
Pour the fruit‑oil mixture over the dry oat‑quinoa mixture. Using the spatula, toss until every piece is lightly coated and sticky.
Time: PT5M
Add Coconut Flakes & Salt
Stir in the unsweetened coconut flakes and flaky sea salt just until distributed.
Time: PT2M
Spread on Baking Sheet
Line the baking sheet with a silicone mat (or parchment). Evenly spread the granola mixture in a single layer.
Time: PT3M
Bake the Granola
Bake for 30 minutes, stirring once at the 15‑minute mark, until the granola is golden brown and crunchy.
Time: PT30M
Temperature: 300°F
Cool Completely
Remove the sheet from the oven and let the granola cool on the sheet for about 15 minutes until completely set.
Time: PT15M
Add Fresh Fruit
Once cooled, gently fold in the fresh blackberries (or your chosen seasonal fruit).
Time: PT2M
Store
Transfer the granola to an airtight container. Store at room temperature for up to 1 week, in the refrigerator for up to 4 weeks, or freeze individual portions for up to 3 months.
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 4 g
- Carbohydrates
- 30 g
- Fat
- 9 g
- Fiber
- 5 g
Dietary info: Vegan, Gluten‑Free (if oats are certified), Whole‑Food, No Added Sugar
Allergens: Tree nuts, Coconut
Ingredient Substitutions
- Instead of Steel Cut Oats: Rolled Oats
- Instead of Quinoa: Amaranth, Millet
- Instead of Pecans: Almonds, Walnuts
- Instead of Walnuts: Pecans, Almonds
- Instead of Ground Cinnamon: Ground Nutmeg, Pumpkin Spice
- Instead of Coconut Oil: Olive Oil, Avocado Oil
- Instead of Prunes and Dried Apricots (Pureed): Date Paste, Unsweetened Apple Sauce
- Instead of Unsweetened Coconut Flakes: Shredded Coconut
- Instead of Flaky Sea Salt: Regular Sea Salt
- Instead of Fresh Blackberries (Optional): Mango, Blueberries, Raspberries
Equipment Needed
- Mixing Bowl
- Baking Sheet
- Silicone Baking Mat
- Blender
- Spatula
- Oven
- Measuring Cups
Critical Steps — Do Not Skip
- Melting the coconut oil completely
- Ensuring the fruit‑oil mixture evenly coats the oats and quinoa
- Baking until golden without burning
- Allowing the granola to cool fully before adding fresh fruit
Chef Tips from the Video
- Toast the quinoa separately for 5 minutes on a dry skillet before mixing for extra crunch.
- Use a food processor to quickly chop nuts if you don’t have pre‑chopped nuts.
- For extra flavor, sprinkle a pinch of smoked paprika or ginger powder with the cinnamon.
Troubleshooting
Granola is too soft or clumps together after cooling.
Make sure the mixture was evenly coated with the fruit‑oil paste and bake an extra 5‑10 minutes until fully crisp. Cool completely before adding fresh fruit.
Granola burns on the edges.
Stir at the 15‑minute mark and rotate the sheet. Reduce oven temperature to 275°F if your oven runs hot.
Granola lacks sweetness.
Add a tablespoon more prune‑apricot puree or a drizzle of maple syrup before baking, keeping in mind added sugars.
Storage
Refrigerator: Up to 4 weeks in an airtight container
Freezer: Up to 3 months in freezer‑safe bags or containers
Room temperature: Up to 1 week in a sealed jar
Make-Ahead Tips
- Freeze individual portions in zip‑top bags; thaw at room temperature before serving.
- The granola can be made in bulk and stored for weeks—great for quick breakfast bowls.
- If the granola softens after storage, re‑bake for 5‑10 minutes at 300°F to restore crunch.
Frequently Asked Questions
What is the cultural significance and history of granola in American cuisine?
Granola originated in the late 19th‑century health‑food movement in the United States, inspired by Swiss muesli. It became popular in the 1960s‑70s as a wholesome, portable breakfast for hikers and health‑conscious families.
What are traditional regional variations of granola in the United States?
In the Pacific Northwest, granola often includes hazelnuts and local berries; the South may add pecans and sweet potatoes; the Midwest favors honey‑sweetened oat‑based versions. This recipe blends the nutty crunch of the South with the wholesome base of classic American granola.
How is steel‑cut oat and quinoa granola traditionally served in American households?
It is typically served over yogurt, mixed into oatmeal, or enjoyed straight from the jar as a snack. Families often pair it with fresh fruit, milk, or a splash of almond milk for a quick breakfast.
What occasions or celebrations is granola commonly associated with in American culture?
Granola is a staple for back‑to‑school lunches, weekend brunches, and outdoor activities like hiking. It’s also a popular holiday gift when packaged in mason jars with decorative ribbons.
What authentic traditional ingredients are used in classic American granola versus acceptable substitutes?
Traditional granola uses rolled oats, honey or maple syrup, and nuts like almonds or pecans. In this recipe, steel‑cut oats and quinoa replace rolled oats for extra crunch, and pureed prunes‑apricots replace honey for a no‑added‑sugar option. Substitutes include rolled oats, dates, or maple syrup if preferred.
What other American dishes pair well with this steel‑cut oat and quinoa granola?
Pair it with Greek yogurt and fresh berries for a parfait, stir it into overnight oats, or use it as a topping for smoothie bowls. It also works nicely as a crunchy element in fruit salads.
What makes this steel‑cut oat and quinoa granola special or unique in American granola recipes?
The use of steel‑cut oats and toasted quinoa creates an extra‑crunchy texture that holds up well in wet dishes like yogurt. The prune‑apricot puree provides natural sweetness without added sugars, and the flaky sea salt adds surprise bursts of flavor.
What are the most common mistakes to avoid when making this granola?
Common mistakes include under‑coating the oats, which leads to dry granola, and baking at too high a temperature, which burns the nuts. Also, adding fresh fruit before the granola cools can make it soggy.
Why does this granola recipe use prune‑apricot puree instead of honey or maple syrup?
The puree acts as a natural binder and sweetener while keeping the recipe free of added sugars, aligning with the channel’s focus on whole‑food, kid‑friendly nutrition. It also adds a subtle fruit flavor that complements the nuts.
Can I make this steel‑cut oat and quinoa granola ahead of time and how should I store it?
Yes, bake the granola, let it cool completely, then store it in an airtight container. It keeps at room temperature for up to a week, in the refrigerator for up to four weeks, or frozen for three months. Freeze individual portions for easy grab‑and‑go servings.
What texture and appearance should I look for when this granola is done cooking?
The granola should be uniformly golden brown, with a crisp, crunchy bite. The nuts and coconut flakes will be lightly toasted, and the fruit‑oil coating will appear glossy but not wet.
How do I know when this granola is done cooking?
When the edges turn a deep golden color and the mixture smells nutty and toasty, it’s done. A quick test—let a small piece cool; it should snap crisply rather than bend.
What does the YouTube channel Feeding My Kid specialize in?
Feeding My Kid focuses on practical, family‑friendly recipes that prioritize nutrition, whole‑food ingredients, and easy preparation for busy parents. The channel shares tips for getting kids to eat healthier meals.
How does the YouTube channel Feeding My Kid's approach to healthy snack recipes differ from other family cooking channels?
Feeding My Kid emphasizes whole‑fat, low‑sugar options and often incorporates unconventional ingredients like steel‑cut oats or quinoa to boost nutrition. The channel also encourages batch‑cooking and freezing for convenience, which is less common on many family‑focused channels.
What other American healthy snack recipes is the YouTube channel Feeding My Kid known for?
The channel features recipes such as homemade almond butter energy bites, baked sweet potato fries, and nutrient‑dense veggie muffins, all designed for kid‑friendly flavors and minimal added sugars.
Last updated: August 30, 2026
