Quinoa Pecan Brittle

January 20, 2019
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  • 1/2 cup uncooked organic quinoa
  • ¾ cup pecans, chopped
  • 1/4 cup gluten free rolled oats
  • 2 tablespoons chia seeds
  • 2 tablespoons coconut sugar
  • 2 tablespoons coconut oil
  • 1/2 cup maple syrup
  • pinch of sea salt


  • Preheat oven to 325 degrees and line a baking sheet thoroughly with parchment paper.  Add quinoa, pecans, oats, chia seeds, coconut sugar and salt to a mixing bowl and combine well.
  • In a small saucepan, add coconut oil and maple syrup.  Over medium-low heat, warm for about 2-3 minutes stirring occasionally until well combined and no visible separation.
  • Pour liquid over dry ingredients and stir to thoroughly combine and coat.  Arrange on parchment lined baking sheet and spread into an even layer with a metal spoon.  It’s important to make sure it’s even to avoid burning.
  • Bake for 15 minutes then turn the pan around to ensure even browning.  Bake 5-10 minutes more and watch to make sure there is no burning. It’s done when the brittle is a deep golden brown all over and fragrant.  The edges may appear to be getting too brown, they’re just getting crisp and caramelized.
  • Let cool completely then break into pieces with a knife or by hand.  It will stay fresh in room temperature or in the freezer for a month.

Optional:  Can substitute pecans for almonds, walnuts, or cashews.

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