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Peanut Butter and Quinoa Granola

This image courtesy of Colin Ericcson

I have fond memories of my mother’s homemade granola, rich with nuts, honey and toasted oats. My version ups the flavor and nutrition ante with quinoa, peanut butter and dried cranberries. Spoon it up with milk, sprinkle it on yogurt or pack a handful in a small plastic bag for a mid-morning boost.

Tip

Any unsweetened natural nut or seed butter (such as cashew, almond, sunflower seed or tahini) may be used in place of the peanut butter.

Variation

Chocolate and Peanut Butter Granola: Add ½ cup (125 mL) miniature semisweet chocolate chips (GF, if needed) after the granola has cooled completely.

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Family Get-together

Recipe Coursesnack

Dietary Considerationegg-free, gluten-free, lactose-free, soy free, vegetarian

Mealbreakfast, brunch, snack

Taste and Texturecrunchy, nutty, sweet

Ingredients

  • Large rimmed baking sheet, lined with parchment paper
  • 2 cups large-flake (old-fashioned) rolled oats (certified GF, if needed) 500 mL
  • ¾ cup quinoa, rinsed 175 mL
  • ¾ cup lightly salted roasted peanuts, coarsely chopped 175 mL
  • ½ tsp fine sea salt 2 mL
  • ½ tsp ground cinnamon 2 mL
  • ¼ cup natural cane sugar or packed light brown sugar 60 mL
  • ¼ cup liquid honey or brown rice syrup 60 mL
  • ½ cup unsweetened natural peanut butter 125 mL
  • 1/3 cup vegetable oil 75 mL
  • 1 tsp vanilla extract (GF, if needed) 5 mL
  • 2/3 cup dried cranberries 150 mL

Instructions

  1. Preheat oven to 325°F (160°C)

  2. In a large bowl, combine oats, quinoa, peanuts, salt and cinnamon.

  3. In a small saucepan, combine sugar and honey. Bring to a simmer over medium heat, stirring constantly. Turn off heat and stir in peanut butter, oil and vanilla until blended.

  4. Pour peanut butter mixture over oat mixture and stir until coated. Spread mixture in a single layer on prepared baking sheet.

  5. Bake in preheated oven for 40 minutes, stirring twice, until golden brown. Let cool completely on pan.

  6. Transfer granola to an airtight container and stir in cranberries. Store at room temperature for up to 2 weeks.

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I used cashews instead of peanuts, and the results were delicious, and surprisingly peanutty tasting.

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