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!

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 1x

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Ingredients

Scale 1x2x3x

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

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Instructions

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.

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Notes

To make this granola gluten free, use gluten free quinoa and gluten free oats.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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