Peanut Butter-Banana Quinoa Granola
Peanut Butter-Banana Quinoa Granolan is a main course that serves 6. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 621 calories, 16g of protein, and 34g of fat per serving. For $1.12 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 123 people have tried and liked this recipe. If you have unsweetened shredded coconut, quinoa, coconut oil, and a few other ingredients on hand, you can make it. It is brought to you by Simply Quinoa. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is tremendous. If you like this recipe, you might also like recipes such as Peanut Butter-Banana Quinoa Granola, Chunky Monkey Granola (Banana Chocolate Peanut Butter Granola), and Peanut Butter Quinoa Granola.
Servings: 6
Ingredients:
1 large banana, mashed
1 1/2 teaspoon cinnamon
1/4 cup coconut oil
1/4 cup maple syrup
1/2 cup peanut butter (I think crunchy is the best)
1/2 cup quinoa (uncooked)
4 cups gluten-free rolled oats
1/2 teaspoon fine sea salt
1 cup unsweetened shredded coconut
Equipment:
oven
mixing bowl
sauce pan
baking sheet
Cooking instruction summary:
Preheat the oven to 350F.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 a baking sheet and bake for 30 45 minutes, until the granola is starting to brown. I recommend stirring and flipping it every 15 minutes to ensure even cooking.Let cool completely then break into pieces and transfer to an air tight container. Store in a cool, dry place for two weeks.
Step by step:
1. Preheat the oven to 350F.
2. 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.
3. Add the wet ingredients to the dry and stir until well mixed and all the ingredients are coated.Separate the mixture onto a baking sheet and bake for 30 45 minutes, until the granola is starting to brown. I recommend stirring and flipping it every 15 minutes to ensure even cooking.
4. Let cool completely then break into pieces and transfer to an air tight container. Store in a cool, dry place for two weeks.
Nutrition Information:
covered percent of daily need
