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Soaked Chocolate-Orange Quinoa Granola (nut-free, oat-free, no-bake)

This easy Soaked Chocolate-Orange Quinoa Granola is nut-free, oat-free, sugar-free, and soaked to reduce phytic acid. Plus, it's a no-bake granola recipe that will remind you of the convenience of breakfast cereal, but this granola is packed with complex carbs and healthy fats!

CourseBreakfast, Snacks
Servings 8 cups
Author Lindsey Dietz


  1. First, soak and cook the quinoa according to these instructions.
  2. While the quinoa is soaking, you can also soak the pumpkin seeds. However, to save time and effort, I prefer to purchase pre-soaked/dehydrated pumpkin seeds here.
  3. When the quinoa is finished cooking, allow it to cool.
  4. Spread the cooked quinoa evenly on dehydrator trays*. If you soaked your own pumpkin seeds, place them on their own dehydrator trays.
  5. Dehydrate the quinoa (and pumpkin seeds at the same time) until completely dry and crisp. This is the dehydrator I have.
  6. When you're ready to assemble the granola, toast 2 cups of finely shredded coconut in a dry cast iron skillet. Set aside to cool.
  7. Break apart the dehydrated quinoa and add to a large mixing bowl, along with pumpkin seeds, toasted coconut, cacao nibs, Dietz Sweet, and salt.
  8. Next, melt the coconut oil. It should be melted but not hot. Pour it over the granola mixture, add the vanilla and orange zest and stir to combine.
  9. When the granola is TOTALLY cool, you can add the chocolate chips, if desired.

Recipe Notes

*If you don't have a dehydrator, you can dry the quinoa in your oven (but then, this recipe is no longer "no-bake"). Line cookie sheets with parchment, spread cooked quinoa over the sheets, and dehydrate on your oven's lowest setting until completely dry and crispy. Then break apart and continue with the recipe.