Quinoa Brittle

While I was trying out the recipe, I noticed that some of the edges were caramelized to a high degree and tasted like crisps! This was my little “light bulb” moment. It was a little light bulb moment. It’s totally true.

This recipe requires only seven ingredients and takes about thirty minutes to prepare (plus some extra time for cooling).

This dessert is naturally sweetened using coconut sugar and maple, uses coconut oil instead of vegan butter, and contains a lot of nutrient-dense ingredients, including quinoa, chia seed, and oats! This dessert is packed with protein. Is there anything better?!

This brittle was made with the holidays at heart, even though I love it all year long. What will your friends say when you bring the quinoa crispy to their next dinner party?


  • Use “sprouted quinoa” for better digestion if you wish. We love Tru Roots’ organic brand.
  • 1/4 cup chopped pecans
  • 1/4 cup gluten-free Rolled Oats
  • 2 Tbsp Chia seeds
  • 2 Tbsp coconut sugar
  • 1 pinch sea salt (optional)
  • Coconut oil 2 Tbsp
  • 1/4 cup maple syrup


  • Preheat oven to 325°F (162°C) and line the baking sheet with parchment, making sure it covers all surfaces and edges (to avoid spillover).
  • Stir together quinoa with pecans, oatmeal, chia seed, coconut sugar, and optional salt in a large bowl.
  • Add maple syrup and coconut oil to a small pan. Stirring occasionally, warm over medium-low heat for 2 to 3 minutes until both are combined.
  • Pour the liquid over the dry ingredients and mix to combine. Spread evenly with a metal spatula on a parchment-lined baking tray. If you don’t get it even, the edges will burn while the center won’t crisp (see photo).
  • Turn the pan to ensure an even browning. Watch carefully to avoid burning. When the color is uniformly golden brown, and it smells very good, you’ll know that your cookies are done. Don’t worry if the edges appear too brown. They’re actually getting crispy and caramelized.
  • Allow to cool completely, then break into bite-sized pieces using a sharp knife.
  • Store leftovers at room temperature in a bag or container sealed with a lid for 1-2 weeks or in the refrigerator for up to 1-3 months. This is a great holiday gift or dessert!

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