Peanut Butter-Banana Quinoa Granola

{Peanut Butter-Banana Quinoa Granola} recipe from | #glutenfree

It’s been a while. How are you? What have you been cooking lately? Tell me in the comments below, I’m dying to know! For all of you mothers out there, I hope you weren’t in your kitchen (too much) on Sunday. I hope you were served a phenomenal breakfast in bed, then pampered all day long. You totally deserve every minute of it.

My mom was hundreds of miles away from me, and I wasn’t able to cook for her, so I thought sharing one of her (new) favorite recipes would be quite fitting. My mom is an amazing cook. She is creative, experiments with healthy ingredients and is definitely not afraid of flavor. She inspires me to be in the kitchen and to not be afraid to try new things.

But it’s my dad who is the king in the breakfast department. And granola is one of their specialties. We’re total granola fiends in my house. They’re granola boasts tons of maple flavor, crunchy nut clusters and undertones of vanilla. Mom loves it.

And when I was home for a long weekend a few weeks ago, I was craving granola too (they don’t use GF oats, so I can’t eat theirs anymore), but couldn’t decide between spending the time to make a big batch or just having a piece of toast smeared with peanut butter and topped with sliced banana. One of my favorite breakfasts.

I realized my cravings would only be curbed by granola, but with my mind still lingering on the peanut butter-banana combo, I decided to throw it all together and this Peanut Butter-Banana Quinoa Granola was born. It’s delicious. It’s just the right amount of peanut butter and banana, no one flavor takes over. It’s perfectly balanced and by far my favorite granola ever.

Peanut Butter-Banana Quinoa Granola

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 7 cups


  • 5 cups gluten-free rolled oats
  • 1/2 cup quinoa (uncooked)
  • 1/2 cup unsweetened shredded coconut
  • 1 cup sliced almonds (or nut of choice)
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 cup peanut butter (I think crunchy is the best)
  • 1/4 cup honey (or maple syrup if you want to make it vegan)
  • 1/4 cup coconut oil
  • 1 large banana, mashed
  • 1 teaspoon pure vanilla extract


  1. Preheat the oven to 300 degrees F.
  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. Add the wet ingredients to the dry and stir until well mixed and all the ingredients are coated.
  3. Separate the mixture onto two baking sheets, and bake for 30 - 35 minutes, until the granola is starting to brown. I recommend stirring and flipping it every 10 minutes to ensure even cooking.
  4. Let cool completely then transfer to an air tight container. Store in a cool, dry place for two weeks.

  • Danielle @ itsaharleyyylife

    this sounds yummy!

  • Anne Bowers

    Hi. I’m really enjoying receiving your recipe and article emails! They’re wonderful and inspiring!!! Other than your baking with quinoa e-book, do you have any other titles available for purchase? Thank you.


  • mike @ detox drinks

    Wow, your pictures are to die for :) I haven’t had breakfast in my meals in such a long time, but after looking at this, it’s a must start :)

    I will definitely work on trying this today. thanks for the awesome recipe and inspiration

  • Marliena

    Can this recipe be turned into granola bars? If so what would I add to it, I love this site and all the great recipes.

    • Queen of Quinoa

      I believe it could, but I haven’t honestly tried it. You’d have to add a bunch more ingredients – up the oil, up the nut butter, up the sweetener, bake it longer, etc. The recipe would be quite different, but I think doable!

  • Linda T.

    Recipe looks great! I have a question though about adding the uncooked quinoa … you do not say to rinse so I am assuming you do not … however you wrote under the “Get To Know Quinoa” tab that the saponins are slightly toxic and act as a natural laxative. Does baking without rinsing change this. I’m asking because my stomach and system is somewhat sensitive and if I do rinse how will adding wet quinoa effect the recipe? Appreciate any insight you have.

    • Queen of Quinoa

      Hi Linda – actually, most quinoa sold commercially is pre-rinsed so you actually don’t need to worry about rinsing it beforehand. You’re making me realize I need to revisit that page and make that note. Thanks for bringing it up. So, you should have no problem eating the quinoa as is. Hope that helps. Enjoy this granola – it’s amazing!

  • sally @ sallys baking addiction

    I saw this recipe on Pinterest and had to click over. I love quinoa in my granola recipes. Especially paired with peanut butter. So good.

    • Queen of Quinoa

      Thanks for stopping by Sally. I actually just recently discovered your site (behind the curve here!) and LOVE all your recipes – so creative! Can’t wait to try and adapt some of them to be gluten-free :)

  • Rebecca P.

    Putting quinoa in granola is one of my favorite additions! (Of course!)

  • spabettie

    I love dry quinoa in granola! and banana – so funny, I recently made a sort of granola (it was for a specific project, bars and balls, ha!), and it used banana chips! the flavor there was pretty bold, I imagine yours will be lovely – cannot wait to try! xo

  • Tina Muir

    This sounds wonderful! I am always trying to make my own granola now, and lots of new recipes, so this is another one to add to the list! Cant wait to try :) Thanks!

  • lindsay cotter

    oh i love that you are making mom’s dish. So thoughtful and looks amazing!

  • Heather Balogh

    This looks so good! I actually went to the store and bought a massive bag of quinoa from the bulk bins, just so I could start trying your recipes!

  • Lisa @ Healthy Nibbles & Bits

    I make my own granola all the time, but I haven’t thought of adding quinoa in there yet. Definitely need to try it!