This has been the winter that just keeps on giving!  Snow, bitter cold, freezing rain…repeat! The kids have been off school so many days that even they don’t want any more snow days. They know they will have to make them up in June.

Although I am ready for a little warm weather, I selfishly enjoy the unexpected days off when the kids are home and we all get to sleep in a little later than usual.  With this latest ice storm came a lot of downed electric lines and power outages.  When our electricity was restored, the boys and I made this recipe I saw the other day from my friend Lauren of Lauren Kelly Nutrition.  I love granola and for some time have been meaning to make a peanut butter version.  So when I saw Lauren’s recipe and had all the ingredients on hand, I figured I wouldn’t have to reinvent the wheel!

As the kids helped scoop and stir, they kidded that the quinoa made the mixture look a little like birdseed!  Interestingly, we all enjoyed the subtle crunch this provided once it was essentially toasted in the oven for an hour. While this granola is not chunky like my original recipe, it is quite addictive.  My kids, husband, and I all give it high marks.  I am quite sure it won’t last long! With its unique combination of grains and seeds, I am thinking this granola might work well in a Bircher muesli or overnight oatmeal preparation…and I’m going to try it tonight!

Other tried-and-true granola recipes:

Chunky Homemade Granola

Coconut Pumpkin Granola

Chunky Quinoa Granola

And for granola bars…

Chewy Almond Chocolate Chip Granola Bars 

 

Peanut Butter Chocolate Chip Granola with Quinoa

Yield: about 7 cups

Peanut Butter Chocolate Chip Granola with Quinoa

  • 2 cups rolled oats (the kind that cook in 5 minutes; gluten-free if necessary)
  • 1 cup uncooked quinoa, rinsed and well drained (use color of choice)
  • 1/4 cup chia seeds
  • 1/4 cup sunflower or pumpkin seeds (I used raw, unsalted pumpkin seeds)
  • 1/2 cup raw nuts, chopped (I used cashews)
  • 2 teaspoons cinnamon
  • 1/2 cup natural organic peanut butter (or your nut butter of choice)
  • 1/4 cup honey
  • 1/4 cup mini chocolate chips

  1. Preheat the oven to 225 degrees F. Line a rimmed baking sheet with a Silpat or parchment paper.
  2. In a small bowl, mix the peanut butter and the honey. (If the peanut butter is firm from being stored in the refrigerator, it is helpful to soften a little in the microwave or let it sit at room temperature for 15 minutes or so.) Place all of the remaining ingredients except the chocolate chips in a large bowl. Stir well, and then add the peanut butter mixture. Stir well again.
  3. Add chocolate chips and mix one more time.
  4. Spread the mixture on the prepared baking sheet, spreading it out into an even layer. Bake for 60 minutes, stirring after 40 minutes and again after 50 minutes.
  5. Allow to completely cool. The granola will crisp up further as it cools. Store in an airtight container.

http://fountainavenuekitchen.com/peanut-butter-chocolate-chip-granola-with-quinoa/


Lauren just wrote her second cookbook featuring all sorts of recipes using Greek yogurt.  For more information, click here or on the photo above.