Peanut Butter Kaniwa Granola

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, I find it convenient to have healthy, delicious, and filling options in my pantry or fridge after a long day when I’m too tired to cook from scratch so I’m not going to take-out.

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.

A pan of kaniwa granola

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

Why this 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 and it’s just as delicious. I love the combination of prunes and peanut butter.
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.

Peanut Butter Kaniwa Granola

A spoon of kaniwa granola over a sheet pan of granola
Easy, grain-free and gluten-free peanut butter granola is a delicious make-ahead breakfast or snack.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • Mixing bowl
  • Small sauce pan
  • Spatula
  • Sheet pan
  • Silicone baking liner or parchment paper
  • Measuring cups
  • Measuring spoons


  • 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


  • 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.


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.

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  1. Thus looks tasty! Thank you! I have one question, did you take 1/2 C of dry kaniwa and cook that? Or do you cook the amount needed to wind up with 1/2 C of cooked?

    1. Thanks! The amount of kaniwa I used in this recipe is ½ cup cooked, so I cooked the amount I needed to end up with ½ cup. I find that with granola if it’s a bit more or less it’s not going to really affect the recipe. I hope that helps!

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