Name: Peanut Butter Kaniwa Granola
Prep time: 15 min
Cook time: 30 min
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; ¼ cup dried, unsweetened fruit; ¼ tsp cinnamon

Easy, grain-free and gluten-free peanut butter granola is a delicious make-ahead breakfast or snack.

A small silver dish of peanut butter kaniwa granola with a sheet pan of granola in the background

I'm all in when it comes to meal prep. Whether it's prepping individual ingredients or a complete meal, it's much easier to have a healthy, delicious, filling meal after a long day when you don't have to cook from scratch. That doesn't mean you should not cook from scratch, but time isn't always on our side.

I'm not a morning person, my energy and creativity is at peak in the afternoon, so having a simple breakfast already prepped to get me going in the morning works for my life. Granola is one of those items that I make ahead of time in a big batch. It's perfect on coconut yogurt, with almond or oat milk, to top a smoothie bowl or even just as a snack.

This peanut butter granola recipe is sweetened with dates, and has kaniwa for some extra crunch and protein.

Why Peanut Butter Kaniwa Granola is so good

Kaniwa contains all nine essential amino acids (complete protein) and is a source of complex carbohydrates.
Sweetened with dates, this granola recipe does not contain any added sugars.
Kaniwa remains slightly crunchy for some added texture.

Granola variations

This recipe uses peanut butter, but you can swap out any nut or seed butter based on your preference.
Get creative! Try different nuts, seeds and dried fruit to vary the flavour of your granola.
I've made this recipe with prunes in place of the date paste. It's just as delicious.

A white bowl of kaniwa granola and coconut milk, with a spoon.

How to serve Kaniwa Granola

Top your morning yogurt with this granola for a delicious crunch.
Serve with almond, coconut or oat milk. Hot or cold, it works just as well either way.
Add some granola to a smoothie bowl for some added texture.
Grab a handful for a quick & easy snack.

A spoon of kaniwa granola over a sheet pan of granola

Peanut Butter Kaniwa Granola

Hema

Easy, grain-free and gluten-free peanut butter granola is a delicious make-ahead breakfast or snack.

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Prep Time 15 mins

Cook Time 30 mins

Course Breakfast

Cuisine American

Equipment

Mixing bowl
Small sauce pan
Spatula
Sheet pan
Silicone 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 275.
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 275 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.

Keyword granola, kaniwa