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Chocolate Peanut Butter Quinoa Granola

Inspired by Lauren Kelly Nutrition

Chocolate Peanut Butter Quinoa Granola ~ Sumptuous Spoonfuls #quinoa #granola #recipe

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!

Chocolate Peanut Butter Quinoa Granola

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 2 quarts or so of granola

Chocolate Peanut Butter Quinoa Granola


    For the oat mixture:
  • 3 cups old fashioned oats
  • 1 cup uncooked quinoa
  • 2 cups mixed nuts / seeds
  • 1/2 cup sweetened coconut flakes (optional)
  • To stick it together:
  • 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
  • Mix in: 1/2 cup mini chocolate chips


  1. Preheat the oven to 275 F. In a large bowl, mix together the oats, quinoa, nuts and coconut flakes.
  2. 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.
  3. 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.
  4. 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.
  5. 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/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Chocolate Peanut Butter Quinoa Granola ~ Sumptuous Spoonfuls #quinoa #granola #recipe

This recipe was shared at The Weekend SocialWhat to do Weekends and Moonlight & Mason Jars.

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3 Responses

  1. I have been seeing that PB powder everywhere! Time to try it.

    April 16, 2014 at 11:59 am

    • Ann

      It’s great for adding peanut butter taste without the peanut butter fat.

      April 16, 2014 at 10:02 pm

  2. I love granola! Thanks for linking up at the Weekend Social. I hope to see you again next week. I pinned and stumbled Upon your page.

    April 18, 2014 at 10:04 pm