Chocolate Peanut Butter Quinoa Granola
Inspired by Lauren Kelly Nutrition
It was quite a while ago when I first saw Lauren Kelly’s Quinoa Granola. I was curious, intrigued, but also a little afraid. I was trying to imagine how the little grains of quinoa would taste uncooked. They look so rock hard and not so good on the teeth. I suppose I could have TRIED one to test one out by chewing one from the bag, but that thought never crossed my mind until just now, this very moment.
I am not sure what swayed me to try this recipe. I just woke up one morning with the urge to try this, and a strong craving for peanut butter and chocolate, so the flavor of my granola was not a question, but more of a directive from within.
I found I don’t mind the little toasted grains of quinoa at all. They add a nice crunch and a whimsical birdseed look to the granola. I almost giggle every time I eat it, as if I’m a bird eating my seeds. That’s what everyone said of me when I was a young girl, that I eat like a bird. I guess I still do!
- 3 cups old fashioned oats
- 1 cup uncooked quinoa
- 2 cups mixed nuts / seeds
- 1/2 cup sweetened coconut flakes (optional)
- 1 very ripe banana, mashed
- 1/4 cup PB2 powdered peanut butter
- 1/4 cup real maple syrup
- 1/4 cup peanut butter
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons real vanilla
- 1/4 cup good quality chocolate chips
- 1/4 - 1/2 teaspoon salt
- Preheat the oven to 275 F. In a large bowl, mix together the oats, quinoa, nuts and coconut flakes.
- In a small bowl, mash the banana, then stir in the rest of the "stick it together" ingredients except for the chocolate chips. Microwave on high 1 minute, then stir in the chocolate chips. Microwave again for 30 seconds, stir. Microwave again for a bit if needed until it's all nice and melty and hot, then dump the sticky sweet mixture into the oat mixture and stir to coat.
- Spread this mixture out onto a large jelly roll pan (or other large baking sheet with a good lip on it) and put it into the oven. Bake for 1 hour, 15 minutes, stirring every 15 minutes.
- It should be browned to a lovely chocolate brown color and smelling fantastic. You can taste a little sample to see if it’s crunchy enough. If it’s not, bake it a little longer.
- This is the hard part. Let the granola cool COMPLETELY before stirring in the mini chocolate chips. Store in an airtight container. It will keep for about a month or so.
To make this granola gluten free, use gluten free quinoa and gluten free oats.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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