Peanut Butter and Quinoa Granola

by Renee on October 16, 2012

Peanut Butter and Quinoa Granola

Do you cook with quinoa? I have to admit I have not until recently. Quinoa has been on my to-cook list for the longest time. I was sure I would like it as I do with farro. I would think about it and then pass it by in the store. It moved up the list a few months ago when a friend made a wonderful salad with it and wild rice. Then the 500 Best Quinoa Recipes cookbook arrived in the mail. Which recipe did I spot first? Peanut butter and quinoa granola.

Peanut butter has a special place in my heart and stomach. I love it every which way from eating it straight from the jar or in a pie. Granola is something I snack on frequently. A handful is enough to satisfy my all too often mid-afternoon hunger cravings. The idea of combining the two sounded wonderful to me. It lead to my first time cooking with quinoa.

How did the recipe turn out? Great. I have been snacking on it every day. I have put it on plain Greek yogurt or eating it simply by itself. I doubt I would pour milk over it and eat it as a cereal though. One handful is filling enough. I would be more inclined to see if it could be transformed into a granola bar.

Do I want to cook more with quinoa? Absolutely yes. I am glad I have this cookbook as a resource for more recipes. I am already eyeing the Greek shrimp dish and cinnamon sugar donuts. Beautiful photos for them are in the book. Not a lot of photos though. At least the recipes are easy to read and follow.

How do you like quinoa? Do you have it as a part of a gluten-free diet? Or enjoy it simply as is? Make some granola for a satisfying snack or topping. Oh, and click on the photo above to purchase the book from Amazon. Happy cooking!

Peanut Butter and Quinoa Granola

Peanut Butter and Quinoa Granola

  • 2 cups large-flake (old-fashioned) rolled oats
  • 3/4 cup quinoa, rinsed
  • 3/4 cup lightly salted roasted peanuts, coarsely chopped
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup natural cane sugar or packed light brown sugar
  • 1/4 cup liquid honey or brown rice syrup
  • 1/2 cup unsweetened natural peanut butter
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2/3 cup dried cranberries

Preheat oven to 325 degrees F. Line a large rimmed baking sheet with parchment paper.

In a large bowl, combine oats, quinoa, peanuts, salt and cinnamon

In a small saucepan, combine sugar and honey. Bring to a simmer over medium heat, stirring constantly. Turn off heat and stir in peanut butter, oil, and vanilla until blended.

Pour peanut butter mixture over oat mixture and stir until coated. Spread mixture in a single layer on prepared baking sheet.

Bake in preheated oven for 40 minutes, stirring twice, until golden brown. Let cool completely on pan.

Transfer granola to an airtight container and stir in cranberries. Store at room temperature for up to 2 weeks.


Recipe ©copyright 2012 Camilla V. Saulsbury from the 500 Best Quinoa Recipes Cookbook. Used with permission by Robert Rose, Inc.

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Disclaimer 1: I received a copy of the 500 Best Quinoa Recipes for review from the publisher, Robert Rose. I was under no obligation to give a positive review. All opinions are my own unless otherwise stated or contained within a guest post.

Disclaimer 2: This post contains affiliate links.

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{ 17 comments… read them below or add one }

Baker Street October 16, 2012 at 3:28 am

500 quinoa recipes?! I need to get my hands on that book. the homemade granola sounds fantastic and I love the addition of peanut butter! :)


BernettaStyle October 16, 2012 at 8:09 am

Nope! I don’t cook with it but what you made looks good.


Anita at Hungry Couple October 16, 2012 at 9:02 am

Hmm. I do love peanut butter but can’t imagine the quinoa in a granola. I’ll take your word for the fact that it’s snack-worthy, though. :)


Renee October 16, 2012 at 3:32 pm

I was wondering what quinoa would be like in a granola too. It makes it filling and keeps hunger at bay for a while. I like it in the granola.


Adam J. Holland October 16, 2012 at 11:38 am

I’ve been in search of a quinoa cookbook. Sold! Nice looking granola, by the way!


Renee October 16, 2012 at 3:31 pm

Thank you! I’ve been working on my photography skills.


Lane @ Supper for a Steal October 16, 2012 at 3:45 pm

I’ve been looking for different uses for quinoa. I’m making this soon. Homemade granola is the best. There is a great chance I will use some good quality dark chocolate instead of the cranberries…. mmmmm! Will be so good in yogurt.


Renee October 16, 2012 at 4:03 pm

I thought about chocolate chips/chunks too. I went with the recipe in the book this time.


Leandrea October 16, 2012 at 8:47 pm

This looks yummy. I want to check out the book and quinoa now!!!


Jen @ Juanita's Cocina October 17, 2012 at 6:47 pm

This is simply beautiful. Who would have even thought that granola could have quinoa? I’ll take the whole batch…I could eat granola every day!


Natalie @ Cuddlebuggs October 18, 2012 at 3:47 am

I LOVE, LOVE, LOVE quinoa. It was on of my staples for a along time. I’d love to give this recipe a try. I’ll have to modify it as I don’t eat nut butters but I can replace it with homemade hempseed butter :-)

Now, to get my hands on that 500 recipe book!!


Jamie October 18, 2012 at 10:53 am

Do you know, I received the e-version of this book and haven’t even had time to look through it. Now I will! This looks great!


Katherine G October 18, 2012 at 6:26 pm

I would definitely give this a try


Jen @ Jen's Favorite Cookies October 19, 2012 at 1:29 pm

This is a wonderful idea, I can’t wait to try it! I’ve never put quinoa in granola before.


Brandie (@ Home Cooking Memories) October 19, 2012 at 3:56 pm

I had no idea you could make granola with quinoa! Cool!


Andrea October 29, 2012 at 2:45 pm

Hi Renee! Is the quiona uncooked and it cooks at the granola bakes? This sounds awesome! I’ve used quiona in granola before and loved it.


Renee October 29, 2012 at 3:44 pm

Hi Andrea! Yes, the quinoa is uncooked and cooks as it bakes. I really liked it. I kept eating it every day until it was gone.


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