One time, I drank decaf coffee for an entire week and had no idea. I didn’t realize anything was off until I sleepily stumbled upon the bag of decaffeinated coffee, stared at it for about 10 seconds, and realized it said “decaf” on it. Huh. I’m not really sure what that says about me. Either it’s totally awesome that I can basically quit caffeine for a week with no negative side effects or it’s incredibly sad that my morning coffee doesn’t really seem to be having any positive effect on me. At least it makes me happy?
Weekday breakfasts don’t generally make me very happy since I typically eat the same thing at my desk every single morning: a Greek yogurt and grapes. I honestly just try to get some fuel into my body while I’m still waking up and this does the job. But occasionally I’ll bring something a little more exciting and it makes my day about 12 billion times happier and more exciting. This granola is one of those things. I made it sound all healthyish in the recipe title: Peanut Butter Quinoa Chia Granola. But I left out the word “chocolate,” which is deceptive because there’s chocolate in there, too. Raisinets to be exact.
But you’re allowed a little a.m. chocolate when you’re getting all these grains and seeds in: oats, quinoa, and chia. Plus, you can simply sprinkle this granola on your yogurt if you still need that dairy fix.
If you haven’t tried it before, you should know that granola is incredibly easy to make. Also? When you buy it at the store, it’s crazy expensive. But at home, you can make a whole lot of it for a whole lot less. Especially if you’re like me and you purchase 6 pounds of chia seeds for $20!! I bought them here on Amazon (it’s $25 now, but still an awesome deal!).
I coated my oat mixture in peanut butter, coconut oil, and maple syrup for a super tasty and slightly sweet granola.
I admit that I’m not a huge oatmeal fan and I’d much rather eat granola coated in peanut butter than oatmeal topped with peanut butter. Crunchy wins over mushy any day.
Bonus points for the fact that your kitchen will smell like peanut butter and maple syrup for a few hours.
The toughest part about making this recipe is waiting for the granola to cool, so you can add in the chocolate-covered raisins before you eat all of them.
But really, you do need to let the granola cool before you enjoy it so that you’ll get all the nice granola clumps and clusters. Plus, the chocolate will get all melty if you add it in too soon.
And aren’t those clusters pretty? I am a big fan. There’s seriously something awesome about every bite of this.
I especially love that roasted peanut butter flavor, combined with the chocolate. I know I’m all “put this on your yogurt for breakfast” or “eat handfuls of this for a snack,” but I mean, maybe try putting it on ice cream instead? I honestly can’t decide whether to categorize this as a snack, breakfast, or dessert. If you’re a cereal-for-dinner type person, it could most definitely suffice as dinner, too.
Basically, you can’t go wrong and you should probably always have a couple mason jars of this in your house.
Seriously, just don’t spend crazy amounts of money anymore. There’s no need for it when you can have homemade, totally fresh and versatile granola in your home at all times. This makes me SO happy.
Be sure to get the full recipe for Peanut Butter Quinoa Chia Granola below!
My apologies for being a little blog absent lately. I’ve had a crazyyy (in a good way!) couple weeks, including my friend’s wedding shower and my nephews’ 1st birthday! Cutest babies ever? YES. Also, how do I get them to stay this adorable age for longer?? This last year has been seriously amazing in large part because of these little guys. (photo from Adrienne Jeanne Photography)
Chris and I also celebrated our 3-year anniversary yesterday. I can’t believe it’s been 3 years since we said “I do,” but I feel like we’ve done so much and have had a seriously fun time along the way. I feel so lucky in my life!
Do you buy granola or make your own?
- 2 1/2 C old fashioned oats
- 3/4 C dry quinoa
- 1/4 C chia seeds
- 1/2 C peanut butter
- 1/2 C coconut oil
- 1/4 C maple syrup
- 1/3 C chocolate-covered raisins
Pre-heat oven to 325 degrees and line baking sheet with parchment paper or Silpat.
Mix oats, quinoa, and chia seeds together in a large bowl.
In a medium-sized saucepan, combine peanut butter, coconut oil, and maple syrup and warm over low heat, stirring until mixture is smooth.
Pour peanut butter mixture over oat mixture and toss to combine and coat oats.
Spread oat mixture onto prepared baking sheet.
Bake at 325 degrees for about 35-40 minutes, until granola begins to turn golden brown. Be sure to stir mixture every 15 minutes or so to ensure even baking.
Let granola cool on baking sheet before tossing in bowl with chocolate-covered raisins.
Store granola in airtight containers.