The classic (and my personal favorite) Girl Scout Cookie in a vegan and grain-free granola form: Thin Mint Quinoa Granola. Ready in 45 minutes and using only 10 ingredients.
Why you’ll love it
I don’t really know why you need any more reasons to love this granola other than hearing that it tastes like Thin Mint Cookies but just incase you’re on the fence…Here are some more reasons why you need to give this granola a try.
- Simple- All you need are 10 ingredients.
- Quick- Granola is ready in no time. Throw the ingredients into a bowl, stir, and bake for 30 minutes.
- Oatless- If you’ve never tried granola without oats it’s definitely something you should make at least once. Especially if you like crunchy granola. This granola is super crispy, and that’s thanks to the addition of quinoa.
- Chocolatey- Especially if you add dark chocolate chunks after cooking. Which, let’s be honest, why wouldn’t you add more chocolate?
You have to promise that you’ll follow these tips for making the perfect granola. Because even though you have this awesome recipe, if you fail to do these few simple things your granola might not turn out quite as perfectly as it should.
- First, make sure your rimmed baking sheet is lined with parchment paper or a mat. Otherwise your granola will stick and burn.
- Next, firmly press your raw granola into the baking sheet. Make sure that it is evenly pressed into the pan and that there are no holes in the granola where you can see the parchment paper. Evenly pressed and spread = chunky granola.
- Lastly, LET IT COOL! Please, please resist the urge to break the granola apart when it’s still hot, or even just warm. Letting it cool completely will make it brittle and perfect for breaking into large chunks. This granola is pretty crunchy right out of the oven so you shouldn’t have to wait too long to break it apart. You only have to be a little patient.
Making the Granola
Granola is one of my favorite things to make. It’s so versatile, quick, and simple to make. And everyone in my family gets SO excited when they smell a fresh batch of granola. It never lasts long so I feel like I’m always making some. Which I don’t mind doing because the homemade stuff is definitely better than anything you’ll find in the grocery store.
Begin by preheating the oven to 325*F and line a rimmed baking sheet with parchment paper. In a large bowl combine the chopped almonds, coconut flakes, dry (uncooked) quinoa, cocoa powder, chia seeds, and flaxseed meal. In a small bowl mix together the coconut oil, maple syrup, vanilla extract, and peppermint extract. Don’t skip the peppermint because this is what’s going to turn it from some plain old chocolate granola (which would still be totally amazing by the way) into our Thin Mint granola.
Pour the wet ingredients over the dry ingredients and stir using a rubber spatula. Dump the granola onto the prepared baking sheet and press down. Make sure that the granola is evenly spread about 1/4 of an inch thick. Bake the granola for 15 minutes, turn the pan, and bake for an additional 15 minutes.
When the granola is finished baking it might still be a little soft. That’s normal. Resist the urge to tamper with the granola until it’s fully cooled. At this point, it’s ready to be broken up into either large chunks or smaller crumbles.
Now you can enjoy one of your favorite seasonal chocolatey delights year round. Enjoy this thin mint quinoa granola, friends!
Ingredient Health Benefits
Almonds- protein, fiber, vitamin E, magnesium, calcium, iron
Chocolate- magnesium, calcium, iron, zinc, copper, potassium, manganese; vitamins A, B1, B2, B3, C, E; pantothenic acid; phenolic phytochemicals; flavonoids; caffeine; theobromine (antioxidant)
Quinoa- complete protein; rich in iron, potassium, riboflavin, B6, niacin, and thiamine; good source of magnesium, zinc, copper, manganese; anti-cancer & anti-inflammatory properties
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Thin Mint Quinoa Granola
- 1 cup almonds
- 1 cup unsweetened coconut flakes
- 1 cup dry quinoa
- ¼ cup cocoa powder
- 1 tbsp chia seeds
- 1 tbsp flaxseed meal
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ⅓-½ tsp peppermint extract
- dark chocolate chunks
- Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine the dry ingredients. In a small bowl, combine the wet ingredents. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula.
- Transfer the granola to the prepared baking sheet. Press down the granola into an even layer.
- Bake the granola for 30 minutes rotating the baking sheet half way through baking.
- Allow the granola to cool completely before breaking apart and enjoying or storing. Optional: add dark chocolate chunks.