Print

PB&J Buckwheat Granola

This snack is anything but boring! PB&J Buckwheat Granola, that's oil-free and gluten-free. Plus, it's a great way to empty out some of your pantry!

Course Basics, Breakfast, Healthy, Snack
Cuisine Dairy-free, Easy, Gluten-free, oil-free, Plant-based, Soy-free, Vegan, Vegetarian
Prep Time 7 minutes
Cook Time 14 minutes
Total Time 21 minutes
Servings 8 servings
Author Jackie Sobon of Vegan Yack Attack

Ingredients

  • 1 cup uncooked buckwheat groats
  • 1 cup quinoa flakes or gluten-free rolled oats
  • 1 cup jumbo (or regular) golden raisins
  • 1/2 cup chopped peanuts
  • 1/2 cup raw pumpkin seeds
  • 1/4 cup chia seeds
  • Pinch of salt
  • 1/2 cup smooth peanut butter
  • 6 to 8 tablespoons maple syrup to taste
  • 2 to 4 tablespoons water depending on how wet/dry mixture is
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350 degrees, and line a large baking sheet with parchment paper or a silicone baking mat.

  2. In a large bowl, combine buckwheat groats, quinoa flakes (or oats), raisins, peanuts, pumpkin seeds, chia seeds, and salt. Fold together until evenly combined.

  3. In a mixing bowl, whisk peanut butter, maple syrup, water, and vanilla extract until smooth, adding a tablespoon or two more of water if it seems a bit thick.

  4. Add wet mix to the dry mix and fold until there are no loose/dry grains, seeds, or nuts. Spread mixture out on baking sheet and bake for 12 to 14 minutes, stirring granola halfway through. The edges should be golden, when done.

  5. Place baking sheet on a cooling rack and cool for 10 minutes before eating. If you plan on keeping it in a sealed jar, wait 1 hour before transferring it, as to let as much moisture as possible evaporate. Enjoy over yogurt, with fresh fruit, or on a smoothie bowl!