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.
- 5 cups gluten-free rolled oats
- ½ cup quinoa (uncooked)
- ½ cup unsweetened shredded coconut
- 1 cup sliced almonds (or nut of choice)
- 1½ teaspoon cinnamon
- ½ teaspoon fine sea salt
- ½ cup peanut butter (I think crunchy is the best)
- ¼ cup honey (or maple syrup if you want to make it vegan)
- ¼ cup coconut oil
- 1 large banana, mashed
- 1 teaspoon pure vanilla extract
- Preheat the oven to 300 degrees F.
- 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 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.
- Let cool completely then transfer to an air tight container. Store in a cool, dry place for two weeks.