I never liked peanut brittle as a kid (or an adult, for that matter). Too salty, too greasy, too cloyingly sweet. Besides, chocolate was more my thing! When I saw the original recipe for this quinoa brittle on my friend, Dana’s website, I knew I had to try it. First of all, it contains quinoa, named ‘the mother of all seeds’. Then, add in pecans and chia and a little sweetener. Crisp. Crunch. Protein. Satisfying.

Prep time: 10 minutes

Cook time: 25 minutes

Makes about 25 bite sized pieces


  1. Preheat oven to 325 degrees F and line a baking sheet with parchment paper, covering the whole pan to the edges.
  2. Add quinoa*, pecans, oats, chia seeds, coconut sugar, and salt (optional) to a mixing bowl and stir to combine.
  3. Add maple syrup to the bowl and stir to thoroughly coat all dry ingredients.
  4. Pour on parchment-lined baking sheet and spread into an even thin layer with a cake frosting knife or large spoon. Getting it as even as possible to the edges, and no holes showing will ensure even cooking and less burnt edges!
  5. Bake for 15 minutes, then turn the pan around for even browning. Bake for another 5-10 minutes, watching carefully so it doesn’t burn. It’s done when the brittle is a uniformly deep golden color and very fragrant. The edges will appear to be getting too brown, but they’re caramelizing, which is what you want!
  6. Let cool completely before breaking into bite-size pieces with your hands.
  7. When completely cooled, you can store leftovers (if any) in a sealed bag or container at room temperature for about a week, or in the freezer for up to one month.
*Quinoa information: if you buy organic quinoa, it’s not necessary to rinse it. If you do rinse it, lay it out on a baking sheet to dry. You can also toast it in a 325 degree oven for 8-10 minutes before adding to the recipe!