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Peanut Butter Quinoa Granola

  • Total Time: 35 minutes
  • Yield: About 12 Servings 1x


  • 3 cups old fashioned rolled oats
  • 1 cup almonds, unroasted, unsalted
  • ½ cup hazelnuts, unsalted
  • 1 cup unsweetened flaked coconut
  • ¾ cup quinoa
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ cup honey
  • ¼ cup canola oil
  • 1 tablespoon vanilla bean paste
  • ½ cup creamy peanut butter
  • ½ cup dried blueberries
  • ½ cup dried currants


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, stir together oats, almonds, hazelnuts, coconut, quinoa, cinnamon, and ginger until fully combined.
  3. Add honey, oil, vanilla, and peanut butter, and stir until fully combined and distributed. There should be no clumps of peanut butter. Spread mixture into an even layer on the baking sheet and bake for 20-25 minutes, until fragrant and golden brown. If your oven runs hot, check it at 15 minutes.
  4. Remove it from the oven and sprinkle with blueberries and currants. Do not stir the granola at any time – this will ensure it is extra clumpy. Cool completely on the pan. Once cool, break into clumps and store in an airtight container at room temperature for up to 3 weeks.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes