This snack is anything but boring! Peanut butter + Jelly (golden raisins) + buckwheat = a PB&J Buckwheat Granola, that’s delicious, oil-free, and gluten-free. Plus, it’s a great way to empty out some of your pantry for #VYApantrychallenge!
Before we get into the recipe, you may be wondering what the #VYApantrychallenge is! If you follow me on instagram, you could have seen this post wherein I ask if y’all would like some help clearing out extra pantry items. Well, and me needing to do exactly that, because I’m moving to Las Vegas, hopefully in February!
And while having dried pantry foods is a good idea ALWAYS, I have a surplus (as you can see above) from shooting a few cookbooks, and other projects/experiments. I know that’s not everyone’s situation, but it seemed there were some commonly “forgotten” ingredients being mentioned in my comments!
I saw a few buckwheat groat mentions, which is awesome because I LOVE buckwheat! And I had some leftover from recipe development for Vegan Yack Attack On the Go! Then chia seeds, oats/flakes, and some calls for dried fruit. I put my thinking cap on and decided to utilize many stragglers, in the making of this PB&J Buckwheat Granola. Just look at how many things I cleared out for this one recipe!! Feeling better already. 😉
And next week, I have a truly weird recipe – with cooking video – planned for you, and it’s to use up some split peas! No, it’s not soup. If you have some partial containers of ingredients that you’re feeling clueless about, let me know in the comments! And if you’re feeling inspired by my post, even if you don’t make this recipe, post about your pantry creations and use the hashtag #VYApantrychallenge so that I can check them out. <3
1 year: Buckwheat Apple Cranberry Avocado Salad // 2 years: Winter Bisque with Crispy Sage // 3 years: Healthy Recipes for the New Year! // 4 years: Mushroom Lentil Spaghetti Squash Casserole // 5 years: Back to Basics Fruit Pie // 6 years: Banana Almond Butter Oatmeal
- 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
- Preheat oven to 350 degrees, and line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine buckwheat groats, quinoa flakes (or oats), raisins, peanuts, pumpkin seeds, chia seeds, and salt. Fold together until evenly combined.
- 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.
- 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.
- 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!
Nutrition Information:Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 359Unsaturated Fat: 0g
I loved this PB&J Buckwheat Granola with a little almond milk and sliced bananas. Such a Delicious breakfast. See you next week!
This granola is also part of my High-Protein Meal Prep for Two menu!