Ingredients

The following ingredients have 4 Servings
  • 5 cups gluten-free rolled oats
  • 1/2 cup quinoa (uncooked)
  • 1/2 cup unsweetened shredded coconut
  • 1 cup sliced almonds (or nut of choice)
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 cup peanut butter (I think crunchy is the best)
  • 1/4 cup honey (or maple syrup if you want to make it vegan)
  • 1/4 cup coconut oil
  • 1 large banana (mashed)
  • 1 teaspoon pure vanilla extract

Instruction

  • Preheat the oven to 300 degrees F.
  • Combine all the dry ingredients in a large mixing bowl. In a small sauce pan, heat the wet ingredients together until the peanut butter and coconut oil have melted. Add the wet ingredients to the dry and stir until well mixed and all the ingredients are coated.
  • Separate the mixture onto two baking sheets, and bake for 30 - 35 minutes, until the granola is starting to brown. I recommend stirring and flipping it every 10 minutes to ensure even cooking.
  • Let cool completely then transfer to an air tight container. Store in a cool, dry place for two weeks.