Craving a healthy snack? This Peanut Butter Quinoa Brittle is made with quinoa, peanuts, peanut butter, coconut oil, and dark chocolate and is ready in under 30 minutes!
All hail BRITTLE. Not brittle things, but actual brittle itself. The sugary, crunchy kind of brittle, that’s the kinda brittle we’re talking about.
This recipe was 100 percent inspired by Minimalist Baker’s quinoa brittle, which is beyond brilliant in my opinion. I thought, YES, I NEED a peanut butter version of that right.now.
Speaking of peanut brittle… growing up my family and I always went to a festival called Yankee Peddler in the fall and every year, without fail, we would leave with a bag (or three) of peanut brittle and we would almost always eat the entire bag of brittle on the 45 minute drive back home. Shameful? Hardly. Delicious? Absolutely.
I like to think of this peanut butter quinoa brittle as a fun and healthier spin on traditional peanut brittle.
It’s made from uncooked quinoa (gotta have that crunch!), peanuts, oats, hemp and chia seeds for an added nutritional kick, coconut oil, and honey or maple syrup. If you want to keep this vegan, use maple syrup, but if not, I personally preferred the taste of honey. Honey+PB are a perfect match!
Tip: Be careful not to burn the brittle. You’ll spread the mixture out into a thin layer on a baking sheet, and with it being so thin (you want it to be thin though—thin=crunchy brittle instead of chewy), it can burn easily. Keep your eye on it!
Once the edges of the brittle are slightly golden in color, remove it from the oven and pour the melted chocolate overtop by carefully moving the baking sheet back and forth so the chocolate covers the entire mixture. You’ll place the entire baking sheet in the freezer so everything can harden before removing it and breaking it into brittle.
GUYZ, it’s so good. I brought it to the barre studio for my friends to snack on and it’s barre-friend approved. …which obviously means you and your friends need to try it ASAP.Print
Peanut Butter Quinoa Brittle
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- 1 cup uncooked white quinoa
- 1/2 cup old fashioned oats
- 1/4 cup peanuts
- 1/4 cup hemp seeds
- 1 tbsp chia seeds
- 4 tbsp coconut oil
- 3 tbsp honey (or maple syrup)
- 1/4 cup peanut butter
- 12 oz. dark chocolate
- Preheat oven to 350°.
- Heat 2 tbsp coconut oil, honey (or syrup) and peanut butter in a saucepan over low-medium heat, stirring occasionally.
- While that’s heating up, combine quinoa, oats, peanuts, hemp seeds, and chia seeds together in a large bowl.
- Once peanut butter has melted, pour mixture overtop of dry ingredients and use a spatula to stir everything together.
- Pour mixture onto a nonstick baking sheet, using the spatula to spread everything out evenly.
- Place baking sheet in the oven and bake for 15 minutes. If the edges are slightly golden in color, you’re good. If they’re not, bake for an additional 5-10 minutes.
- Remove from the oven and set aside.
- Melt chocolate and the other 2 tbsp coconut oil together in the microwave or over the stovetop, stirring occasionally until chocolate has melted.
- Pour chocolate overtop of brittle, moving the pan around so the chocolate spreads evenly.
- Place baking sheet in the freezer for 10-15 minutes so chocolate can harden.
- Remove from freezer, move baking sheet around so the brittle breaks a bit, and then use a knife or your hands to break the rest of the brittle into pieces.
*Adapted from Minimalist Baker