August 4, 2021

Coconut Lime Quinoa Granola

I just love having granola on hand for easy breakfasts and snacks. As you’ve maybe noticed, I like to change up my flavor combos with the seasons. As we head into warmer weather, my mind starts wandering to tropical flavors, so here I am with a sweet-tart combo of Coconut Lime Quinoa Granola!

This granola gets an extra protein and fiber boost from the addition of dry, uncooked quinoa. It adds a nutty flavor and fun little pop of texture to this granola. This is the perfect granola if you like it extra crunchy and clumpy. I made sure this gets plenty of time in the oven for the coconut to toast up nicely for flavor and crunch. It’s also sweetened with honey, which makes it extra sticky for the clumps to form.

Pair this Coconut Lime Quinoa Granola with your favorite yogurt and fruit for a delicious warm-weather breakfast - berries, mango, pineapple - any of these would be wonderful complements to the coconut and lime! Layer it up into a parfait for a fun presentation!

Ingredients assembled for Coconut Lime Quinoa Granola
Assemble your ingredients.

Mixing up the granola ingredients
Mix the wet and dry ingredients separately, and then combine them, stirring until all the dry ingredients and evenly coated with the wet mixture.

Side by side of granola, before and after baking
Bake the granola in the oven, stirring once halfway through to help ensure everything gets evenly toasted. Allow the baked granola to cool completely in the pan, which will help it crisp up.

Coconut Lime Quinoa Granola layered with yogurt in a glass jar with honey dripping down the sides
Stored cooled granola in an airtight container for up to 2 weeks - if it lasts that long!

Original publication date: May 6, 2021

Coconut Lime Quinoa Granola

Pair this Coconut Lime Quinoa Granola with your favorite yogurt and fruit for a delicious warm-weather breakfast!


Kira Freed - The Joyful Plateful











3 cups rolled oats

1 cup sliced almonds

1 cup unsweetened shredded coconut

1/2 cup quinoa (dry)

1 tsp. sea salt

1/2 cup coconut oil, melted

1/2 cup honey

1 tsp. vanilla extract

Zest and juice of 1 lime


  1. Preheat oven to 325 degrees F. Line a large rimmed baking sheet with parchment paper or silicone baking mat, and set aside.
  2. In a large mixing bowl add the oats, almonds, shredded coconut, quinoa, and sea salt. Stir to combine.
  3. Stir together the coconut oil, honey, vanilla extract, and lime zest and juice. Add to the dry ingredients, and stir until everything is combined and moistened.
  4. Transfer the granola mixture to the prepared baking sheet. Spread out into an even layer. Bake for 20 minutes, stir, and then bake 20 minutes more (40 minutes total).
  5. Allow the granola to cool on the baking sheet, which will help it become crisp and crunchy.
  6. Store in air tight container at room temperature for up to 2 weeks.
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