Bob’s Peanut Butter and Quinoa Granola

Try out this extremely easy Peanut Putter and Quinoa Granola exclusive recipe from Bob’s Red Mill. The recipe makes about 4 cups of granola and can be stored for up to two weeks for a quick, healthy and easy snack.

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Recipe:

2 cups Bob’s Red Mill Old Fashioned Rolled Oats

¾ cup Bob’s Red Mill Organic Quinoa Grain, rinsed and drained 

¾ cup lightly salted roasted peanuts, coarsely chopped 

½ tsp fine sea salt

½  tsp ground cinnamon 

¼ cup coconut sugar

¼ cup liquid honey or brown rice syrup

½ cup natural unsweetened peanut butter

⅓ cup vegetable oil

1 tsp vanilla extract 

⅔ cup dried cranberries

Instructions:

  1. Preheat oven to 160 ℃
  2. Line large rimmed baking sheet with parchment paper and set aside
  3. In a large bowl, combine oats, quinoa, peanuts, salt and cinnamon 
  4. 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 combined. 
  5. Pour peanut butter mixture over oat mixture and stir until well coated. Spread mixture in a single layer on a prepared baking sheet.
  6. Bake in the preheated oven for 40 minutes, sittring twice, until golden brown. Let cool completely on pan. 
  7. Transfer granola to an airtight container and stir in cranberries. Store at room temperature for up to 2 weeks. 

Variations

Chocolate and Peanut Butter Granola: Add ½ cup (125 mL) miniature semisweet chocolate chips after the granola has completed completely.

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