I set out to make flapjacks but accidentally made very tasty granola! With quinoa, almond butter, peanut butter, and chia seeds, this granola is packed with protein and sweetened with just a touch of maple syrup. The best part? It bakes in just 15 minutes for a warm, healthy, nourishing vegan breakfast!
YIELDS
2-3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 1/4 cup oats
- 1/2 cup dry quinoa
- 1 cup blueberries (frozen or fresh)
- 4 tbsp coconut oil
- 2 tbsp almond butter
- 2 tbsp peanut butter
- 1 tbsp cinnamon
- 2 tbsp chia seeds
- 1-2 tbsp maple syrup (to taste)
- 1 1/4 cup oats
- 1/2 cup dry quinoa
- 1 cup blueberries (frozen or fresh)
- 4 tbsp coconut oil
- 2 tbsp almond butter
- 2 tbsp peanut butter
- 1 tbsp cinnamon
- 2 tbsp chia seeds
- 1-2 tbsp maple syrup (to taste)
Directions
1. In a medium pot, melt together coconut oil and nut butters.
2. Add all other ingredients to the pot and mix together.
3. Transfer the mix to the baking tray, spreading evenly.
4. Bake at 350* F (180* C) for 15 minutes until golden, stirring occasionally.
5. Enjoy It’s wonderful with some non dairy milk or yogurt. I like to add more almond butter on the side, too! For the leftovers, cool completely and store in an airtight container.
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Photo: Joanna Fiminska
