Peanut Butter-Banana Quinoa Granola
Try this Peanut Butter-Banana Quinoa Granola recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 7
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1/4 cup coconut oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- 1/2 cup unsweetened shredded coconut
- 1 large banana mashed
- 1 1/2 teaspoon cinnamon
- 1/2 cup quinoa (uncooked)
- 1/2 cup peanut butter (i think crunchy is the best)
- 5 cups gluten-free rolled oats
- 1 cup sliced almonds (or nut of choice)
- 1/4 cup honey (or maple syrup if you want to make it vegan
- Carbohydrate 4.35620142857143 g
- Cholesterol 0 mg
- Fat 18.2325571494267 g
- Fiber 2.93644272504534 g
- Protein 1.13715 g
- Saturated Fat 15.9935838628255 g
- Serving Size 1 1 cup (26g)
- Sodium 172.209428571429 mg
- Sugar 1.41975870352609 g
- Trans Fat 1.08744928610189 g
- Calories 177 calories
Preheat the oven to 300 degrees F.Combine all the dry ingredients in a large mixing bowl. In a small sauce pan, heat the wet ingredients together until the peanut butter and coconut oil have melted. Add the wet ingredients to the dry and stir until well mixed and all the ingredients are coated.Separate the mixture onto two baking sheets, and bake for 30 - 35 minutes, until the granola is starting to brown. I recommend stirring and flipping it every 10 minutes to ensure even cooking.Let cool completely then transfer to an air tight container. Store in a cool, dry place for two weeks.
