Servings:2 1/2 cups
This crunchy peanut butter quinoa granola makes a simple, and delicious breakfast or snack! It is great with yogurt, milk, or eaten by the handful.
- 135 grams old-fashioned rolled oats (1 1/2 cup)
- 1/2 cup (90 grams) uncooked quinoa
- 45 grams (1/2 cup) roughly chopped almonds
- 2 tablespoons sunflower seeds
- a pinch of salt
- 65 grams (1/4 cup) creamy peanut butter
- 4 tablespoons honey, or agave or maple syrup
- 50 grams (1.7 ounces) dark chocolate chunks or chips
Preheat the oven to 170 degrees C (340 degrees F). Line a large baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, stir together the oats, quinoa, almonds, sunflower seeds, and salt.
In a microwave safe bowl, add the peanut butter and honey. Microwave for 15 to 30 seconds, until the peanut butter and honey have melted.
Immediately pour over the dry ingredients and stir to combine until the oats, nuts and quinoa are evenly coated.
Spread the mixture onto the prepared baking sheet and bake for 20 minutes or until golden brown, stirring halfway through.
Remove from the oven and let it cool on the baking sheet. Once completely cool, stir in the dark chocolate chunks or chips.
Store the crunchy peanut butter quinoa granola in an airtight container for 2 weeks, or in the freezer for up to 1 month.
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Nutrition InformationAmount per serving (50 g)
— Calories: 205
, Fat: 8.8g
, Saturated Fat: 2g
, Cholesterol: 1mg
, Sodium: 6mg
, Carbohydrates: 27.1g
, Fiber: 3.2g
, Sugar: 10g
, Protein: 6.2g
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