Honey Almond Quinola (Clean)


Oh the relief of Spring Break.


It’s timed perfectly this year. Beijing’s at that point where it’s generally 10-20 degrees, except this period will last less than a week. Spring and Autumn are practically non-existent in Beijing, which is hella depressing, especially since they’re my favorite seasons.


Naturally, I decided to make a batch of granola. This time, I used uncooked quinoa as well as oats. I’ll admit, I was pretty skeptical about it at first, but it turns out that it adds a different texture. It’s hard to explain, but you’ll understand once you’ve tried it. I’m calling it quinola. I’m so creative.

DSC_0091. DSC_0094.

Throw on some vanilla soy milk ❤ (Pour on the Goodness!)


Notes: Granola is one of the most customizable recipes ever, so you could use pecans instead of almonds, you could omit the spices and chia seeds, etc.

Honey Almond Quinola

Adapted from Pastry Affair

Makes 5-6 cups


  • 2 cups (180 grams) old-fashioned oats
  • 1 cup (170 grams) quinoa, uncooked
  • 1 cup (120 grams) sliced almonds
  • 1 tbsp chia seeds
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/3 cup (78 ml) coconut oil, melted
  • 1/2 cup (170 grams) honey
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 egg white, whisked lightly until foamy (optional)


  1. Preheat oven to 170 degrees Celsius, or 325 degrees fahrenheit
  2. In a large bowl, mix the oats, quinoa, almonds, chia seeds, cinnamon, and nutmeg
  3. In another bowl, mix the coconut oil, honey, vanilla, salt, and egg white
  4. Stir the wet ingredients into the dry ingredients until everything is well mixed
  5. Spread the mixture onto a lined baking sheet and bake for 20-25 minutes
  6. Store in an airtight container