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Peanut butter and quinoa cranberry granola

Up the flavor of classic granola with this peanut-y twist. Bonus? With the quinoa added to more traditional rolled oats, it packs a serious protein punch. Hello, new fave one-the-go eat!



Makes about 4 cups


2 cups old-fashioned rolled oats            

3⁄4 cup quinoa, rinsed

3⁄4 cup lightly salted roasted peanuts, coarsely chopped

1⁄2 tsp fine sea salt

1⁄2 tsp 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 tsp vanilla extract

2⁄3 cup dried cranberries  



Preheat oven to 325°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.


Allergic to peanuts? Any unsweetened natural nut or seed butter (such as cashew, almond, sunflower seed or tahini) may be used in place of the peanut butter.

Excerpted from 500 Best Quinoa Recipes by Camilla V. Saulsbury © 2012 Robert Rose Inc. Photos by Colin Erricson. All rights reserved: May not be reprinted without publisher permission.


BY GL ON 1/8/2013 12:52:00 PM

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