Maple Peanut Butter Granola
Serves: 8
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Ingredients:
- 3 cups (240 g) dry gluten-free rolled oats
- 1/2 cup (85 g) dry quinoa
- 2/3 cup (72 g) raw slivered almonds
- 1/2 cup (60 g) raw, shelled pumpkin seeds
- 2 Tbsp coconut sugar
- 2 Tbsp chia seeds
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1/3 cup (85 g) smooth peanut butter
- 1/2 cup (120 ml) maple syrup
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 325°F (160°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, place oats, quinoa, almonds, pumpkin seeds, coconut sugar, chia seeds, cinnamon and salt. Stir to combine. In a small bowl, whisk together vanilla, peanut butter and maple syrup. Pour syrup mixture onto oat/nut mixture and stir gently until well combined.
- Spread granola mixture evenly on prepared parchment-lined baking sheet. Bake for 20–22 minutes, stirring halfway, until lightly golden. Let cool completely before storing in an airtight container.
Nutrition Information Per Serving:
392 calories, 17 g total fat, 2.6 g saturated fat, 5.6 g polyunsaturated fat, 7.6 g monounsaturated fat, 0 mg cholesterol, 200 mg sodium, 410 mg potassium, 50.6 g total carbohydrates, 7 g fiber, 17.8 g sugar, 12.4 g protein, 7% calcium, 19% iron
