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    Home » Recipes » Peanut Butter Kaniwa Granola

    Published: Apr 6, 2019. This post may contain affiliate links.

    Peanut Butter Kaniwa Granola

    Jump to Recipe Print Recipe

    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

    • 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.
    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.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins

    Equipment

    • Mixing bowl
    • Small sauce pan
    • Spatula
    • Sheet pan
    • Silicone baking 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 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.

    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.

    Nutrition

    Calories: 1510kcalCarbohydrates: 159gProtein: 50gFat: 82gSaturated Fat: 24gPolyunsaturated Fat: 24gMonounsaturated Fat: 28gTrans Fat: 1gSodium: 892mgPotassium: 1597mgFiber: 27gSugar: 32gVitamin A: 24IUVitamin C: 1mgCalcium: 165mgIron: 12mg
    Cuisine American
    Have you tried this recipe?Let us know how it was!

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    Comments

    1. Graceful says

      August 23, 2022 at 9:19 am

      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?

      Reply
      • Hema says

        September 07, 2022 at 12:14 pm

        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!

        Reply

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    Hi, I'm Hema! I'm a Toronto-based nutritionist, workshop facilitator, wellness educator, speaker and part-time traveler. Join me to learn simple recipes, be introduced to new foods and food experiences.

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