Peanut Butter and Coffee Granola | BakeThenEat.com
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Peanut Butter and Coffee Granola {Vegan}

Peanut Butter and Coffee Granola is a crunchy wholesome breakfast packed full of oats, quinoa, sultanas, cranberries and pumpkin seeds with a cheeky touch of chocolate. Bursting with peanut butter and coffee flavours.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: British
Servings: 6 servings (see notes)
Author: Emma

Ingredients

For The Peanut Butter Granola

  • 50 grams rolled oats 1/2 cup
  • 25 grams quinoa 1/8 cup
  • 1/4 teaspoon ground cinnamon
  • 1 and 1/2 tablespoons light agave nectar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons smooth peanut butter

For The Coffee Granola

  • 50 grams rolled oats 1/2 cup
  • 25 grams quinoa 1/8 cup
  • 1/4 teaspoon ground cinnamon
  • 3 teaspoon instant espresso - divided
  • 2 tablespoons light agave nectar
  • 1/2 teaspoon vanilla extract

Add-Ins

  • 50 grams sultanas 1/3 cup
  • 45 grams dried cranberries 1/3 cup
  • 50 grams pumpkin seeds 1/3 cup
  • 70 grams chocolate covered sunflower seeds 1/3 cup

Instructions

  • Preheat your oven to 160C / 325F / Gas mark 3 and line a large baking sheet with baking parchment or use a silicone baking mat, then place it to one side.
  • First we are going to make the peanut butter granola. In a medium sized mixing bowl add in the oats, quinoa and cinnamon and give it a little mix together.
  • In a small microwavable receptacle add in the light argave nectar, vanilla extract and peanut butter and heat for 30 seconds. Stir it all together and pout it over your oats.
  • Using a spoon or your hands mix until all of the oats have been coated and are starting to clump together. Pour the oaty clumps onto one half of your prepared baking sheet.
  • Next we are going to make the coffee granola. Using a clean medium sized bowl add in your oats, quinoa, ground cinnamon and 1 teaspoon of your instant espresso.
  • In another microwavable receptacle add in the light agave nectar and vanilla extract and microwave for 30 seconds.
  • Once out of the microwave add in the remaining instant espresso and stir it in.
  • Pour this sweet coffee liquid over your oats and as before mix it all together until all of the oats are coated and become a bit clumpy like they did for the peanut butter granola.
  • Spread the oats over the other half of your baking tray and pop your tray into your preheated oven.
  • After 10 minutes take your oats out and give them a stir and flip them over and pop them back in the oven for a further 10 minutes.
  • Once the baking time is up take them out of the oven but leave them on the hot tray to fully cool down. The granola will crisp up as it cools down.
  • Once the granola is at room temperature measure out your add-ins.
  • Pour them onto the baking sheet with your cooled granola and mix everything together.
  • Put your finished granola in an airtight container and it should keep well for 2-3 weeks.

Notes

This dish is vegan and can easily be made gluten free by using gluten free oats. If you do want to make this peanut butter and coffee granola gluten free please check all ingredients for gluten before using them.I have based each serving on a 1/2 cup measurement which is approximately 70 grams. You will get 6 of these measurements out of this recipe. For a larger batch please feel free to double or triple the recipe.As I said in the post you can swap out the add-ins to what you prefer but try to keep the volume / weight around the same as I did for a good ratio. 1 and 1/3 cup or around 200 grams will be about right.