Peanut Butter Quinoa Granola

You can never have too many breakfast recipes, so give Peanut Butter Quinoa Granolan a try. For $1.17 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 457 calories, 11g of protein, and 26g of fat per serving. This recipe serves 12. This recipe from Pies and Plots requires vanilla bean paste, canolan oil, creamy peanut butter, and quinoa. 71 person have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is solid. Peanut Butter-Banana Quinoa Granola, Chocolate Peanut Butter Quinoa Granola, and Peanut Butter-Banana Quinoa Granola are very similar to this recipe.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 cup almonds, unroasted, unsalted

¼ cup canola oil

½ cup creamy peanut butter

½ cup dried blueberries

½ cup dried currants

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ cup hazelnuts, unsalted

½ cup honey

3 cups old fashioned rolled oats

¾ cup quinoa

1 cup unsweetened flaked coconut

1 tablespoon vanilla bean paste

Equipment:

baking sheet

bowl

oven

frying pan

Cooking instruction summary:

Preheat oven to 350 degrees F. Line a baking sheet with parchment.In a large bowl, stir together oats, almonds, hazelnuts, coconut, quinoa, cinnamon, and ginger until fully combined.Add honey, oil, vanilla, and peanut butter, and stir until fully combined and distributed. There should be no clumps of peanut butter. Spread mixture into an even layer on the baking sheet and bake for 20-25 minutes, until fragrant and golden brown. If your oven runs hot, check it at 15 minutes.Remove it from the oven and sprinkle with blueberries and currants. Do not stir the granola at any time – this will ensure it is extra clumpy. Cool completely on the pan. Once cool, break into clumps and store in an airtight container at room temperature for up to 3 weeks.

 

Step by step:


1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.In a large bowl, stir together oats, almonds, hazelnuts, coconut, quinoa, cinnamon, and ginger until fully combined.

2. Add honey, oil, vanilla, and peanut butter, and stir until fully combined and distributed. There should be no clumps of peanut butter.

3. Spread mixture into an even layer on the baking sheet and bake for 20-25 minutes, until fragrant and golden brown. If your oven runs hot, check it at 15 minutes.

4. Remove it from the oven and sprinkle with blueberries and currants. Do not stir the granola at any time – this will ensure it is extra clumpy. Cool completely on the pan. Once cool, break into clumps and store in an airtight container at room temperature for up to 3 weeks.


Nutrition Information:

Quickview
456k Calories
11g Protein
25g Total Fat
50g Carbs
12% Health Score
Limit These
Calories
456k
23%

Fat
25g
40%

  Saturated Fat
6g
41%

Carbohydrates
50g
17%

  Sugar
22g
25%

Cholesterol
0.0mg
0%

Sodium
56mg
2%

Get Enough Of These
Protein
11g
22%

Manganese
2mg
102%

Vitamin E
6mg
40%

Fiber
8g
32%

Magnesium
115mg
29%

Phosphorus
265mg
27%

Copper
0.49mg
24%

Iron
2mg
16%

Vitamin B1
0.21mg
14%

Zinc
2mg
14%

Potassium
473mg
14%

Selenium
9µg
13%

Vitamin B2
0.22mg
13%

Vitamin B3
2mg
13%

Folate
47µg
12%

Vitamin B6
0.22mg
11%

Calcium
72mg
7%

Vitamin B5
0.6mg
6%

Vitamin K
4µg
5%

covered percent of daily need
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