Homemade Maca Granola with Cacao Nibs and Sacha Inchi Seeds

Homemade Maca Granola with Cacao Nibs and Sacha Inchi Seeds
  • Difficulty
  • Flavor
  • Course
  • Estimated Time
    34 Minutes
  • Served
    Room Temperature
  • Yield
    12 servings


  • Quinoa
  • Cacao
  • Maca
  • Sacha Inchi
    Sacha Inchi
  • Pumpkin
  • Oats
  • Walnut
  • Cinnamon
  • Honey
  • 1 cup of Quinoa (flakes)
  • 1/4 cup of Cacao (nibs)
  • 3 tablespoons of Maca (powder)
  • 1/4 cup of Sacha Inchi (seeds, roughly chopped)
  • 1/2 cup of Pumpkin (seeds)
  • 1 cup of Oats (rolled)
  • 1/4 cup of Walnut (roughly chopped)
  • 1 tablespoon of Cinnamon (ground)
  • 3 tablespoons of Honey (or agave syrup)
  • 1/4 cup of Coconut oil (melted)


Making granola at home is not only easy and cost-effective, but it is also a great way to sneak in nutrient-rich ingredients into your diet. Oats and quinoa in this recipe provide lots of dietary fiber, helpful in reducing high cholesterol and maintaining proper sugar levels. Maca is a superfood known for its hormone-balancing effects as well as its plethora of vitamins and minerals. The granola's crunchiness comes from energy-boosting cacao nibs and protein-rich sacha inchi seeds. Sweetened with honey, it is the perfect on-the go-snack or a nutritious topping for yogurt and cereals.

  1. Start off by preheating the oven to 350°F (176°C).
  2. Add all of the dry ingredients to a large bowl and mix well so everything is well distributed.(2 minutes)
  3. Pour in the honey and coconut oil and mix well.(2 minutes)
  4. Spread the mixture evenly on a baking sheet lined with parchment paper and bake for half an hour, stirring the mixture once half way through.(30 minutes)
  5. Take out of the oven and set aside to cool down. Store granola in an air-tight container to preserve its freshness.

You can also throw in a handful of dried goldenberries, cranberries, or raisins to already cooled off granola for additional sweetness.