Peanut Butter Quinoa Granola

Who ever thought to add quinoa to granola???  It sounds nuts.  But this interesting and delicious peanut butter quinoa granola proves why it’s genius.

A while back I tried this maple nut quinoa granola recipe, and was instantly hooked on the light, crispy clusters. Gone are the days of tough, chewy oats. It’s a new granola day. 

The quinoa kind of puffs up in the oven (giving them a rice krispie-like texture), which provides a texture I really dig.  And so after that first recipe was a winner, my second attempt brought in peanut butter as the primary flavor, which is very up my alley.

I had picked up pepitas, and added some ground flaxseed and chia, plus some walnuts and almonds. The flavor was awesome, though the clumps weren’t quite as crispy since the peanut butter changed the texture.

Preheat the oven to 275 F. Line a baking pan (with sides) with parchment paper.  In a large bowl, combine the dry ingredients and spices.

Melt the peanut butter, coconut oil, and honey or maple syrup (I use maple syrup) in the microwave. You want it good and runny. 

Mix the liquids in with the dry ingredients until everything is evenly coated.

Spread the mixture out evenly on the parchment paper. Bake for 45 minutes to an hour, until it’s slightly crunchy and golden, and has formed clumps.

Let the peanut butter granola cool, then take hold of the corners of the parchment paper and gently bring them together. This will break up the granola into bite-size pieces. You can store in an airtight container for up to a couple weeks.

Other healthy breakfasts you’ll love:

• Mini Frittatas
• Cinnamon Maple Tahini Quinoa Granola (GF, vegan, almond-free)
• Frittata with Baby Spinach, Goat Cheese, & Sweet Potato Hash Crust
• Quinoa Nut Maple Granola
• Apple Cinnamon Oatmeal Muffins

Peanut Butter Quinoa Granola

• 3 cups of old-fashioned oats
• 1 cup of uncooked quinoa (I used 1/2 red, 1/2 white)
• Handful of pepitas
• Small handful each of chopped almonds & walnuts
• Sprinkling of chia seeds, unsweetened coconut, ground flax
• Cinnamon, vanilla
• 1/2 cup of peanut butter (crunchy or creamy)
• 1/4 cup of coconut oil
• 1/4 cup of maple syrup or honey

Preheat the oven to 275 F. Line a baking pan (with sides) with parchment paper.

Stir together all the dry ingredients and spices. Melt the peanut butter, coconut oil, and sweetener until runny enough to stir into the dry ingredients.

Mix everything together until it’s evenly coated, then spread out evenly on the parchment paper.

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