If there is one area I lack in recipes, it’s breakfast concepts! I typically always reach for the basic girls avocado toast as it’s just my preference. However, there are those days when I just crave something else! While pancakes and muffins are fun, I was intrigued by creating an effortless cereal!
and the vegan Strawberry PB&J Granola was born!!
Believe it or not, years ago there wasn’t that many granola products on the market. Today, there are countless, making a homemade version not that appealing. Your typical granola is packed with sugar and preservatives though, so I’m all about the homemade, because it’s just so easy and YOU get to choose how much sugar is in there!
Something I was obsessed with when it first hit the shelves, (hold your breath) Kellogg’s Special K with strawberries. Today we all know, or should know, that its just a processed cereal like all the rest. That being said, I wanted to explore making the dried strawberries as it sounded hard and tedious, but I knew it would be a breeze, and it was!
What’s fab about this granola, is everything! It’s easy, affordable, has multiple textures, packs quinoa for more protein, can easily be made in bulk, filling, colorful, drying strawberries is a great way to salvage those on the verge of spoiling, you can modify the amount of maple syrup, perfect for any season, and is just my newest obsession!
If you love effortless homemade cereal or are looking for a solution to save fruit that’s spoiling, you have to try this recipe for vegan Strawberry PB&J Granola with quinoa!!
Preheat your oven to 200 degrees. Line a large baking sheet with parchment paper.
Place the strawberry slices on the prepared baking sheet being sure to not crowd them. You will want the air to be able to flow easily between the strawberries. Sprinkle with sugar, if desired. (Note- Taste the strawberries when slicing them. If they are already pretty sweet, the sugar won’t be necessary.)
Place the strawberry slices in the oven & let them bake & dry for 2 hours. Take them out of the oven, flip them and then bake an additional 2-3 hours or until sufficiently dried. Store in an air tight container.
Heat oven to 325°F. Line a large baking sheet with parchment paper. Combine oats, quinoa, and nuts in a large mixing bowl. Set aside.
In a separate bowl, stir together the peanut butter, maple syrup, coconut oil, vanilla, salt and cinnamon. Heat briefly in the microwave (for 20-30 seconds) or in a small saucepan (over medium heat for 3-4 minutes) until warm, but not bubbly. Stir again until smooth.
Pour the peanut butter mixture over the oats mixture, and stir until evenly combined.
Spread the granola out evenly on the prepared baking sheet. Bake for 25 minutes, stirring once halfway through, and keeping an eye on the granola to ensure that it doesn’t burn.
Remove from the oven and transfer to a wire baking rack. Let the granola cool until it reaches room temperature. Then add in the dried strawberries. Serve immediately, or store in an airtight container at room temperature for up to 1 month.