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:
covered percent of daily need
