Peanut Butter Kaniwa Granola
Easy, grain-free and gluten-free peanut butter granola is a delicious make-ahead breakfast or snack.
Equipment
- Mixing bowl
- Small sauce pan
- Spatula
- Sheet pan
- Silicone baking liner or parchment paper
- Measuring cups
- Measuring spoons
Ingredients
- 2 cups rolled oats gluten-free
- ½ cup Kaniwa cooked
- ¼ cup pumpkin seeds raw
- ¼ cup sunflower seeds raw
- ¼ cup date paste
- ¼ cup peanut butter natural, unsweetened
- ¼ tsp sea salt
- ½ tsp vanilla extract
- 1 TBSP coconut oil
Optional Ingredients
- ¼ cup dried, unsweetened fruit
- ¼ tsp cinnamon
Instructions
- Preheat oven to 275F.
- Add all dry ingredients to a mixing bowl.
- Add peanut butter, date paste and coconut oil to a small sauce pan on low heat. Gently stir and warm until the mixture is smooth and liquid.
- Remove from heat and stir in the vanilla extract.
- Pour the peanut butter mixture into the bowl of dry ingredients. Stir to incorporate, making sure to get all dry ingredients coated.
- Line a sheet pan with parchment paper or a silicone liner.
- Spread granola onto the lined sheet pan and press down to compact.
- Bake at 275F for 15 minutes. The granola will start to brown on the edges. Remove from the oven and mix the granola so it cooks evenly. Return to oven for another 15 minutes.
- Once baked, remove from oven and let cool.
- Break up the granola into pieces.
- Store granola in a sealed jar at room temperature.
Notes
The cooking time may vary depending on how thick you spread the granola. Bake until the entire pan is crunchy and dry.
Packing the granola onto the sheet pan helps to create chunks.