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 QUINOA BRITTLE, a healthier take on peanut brittle.
Peanut brittle always reminds me of one thing. Growing up, my family and I always went to a food and crafts festival in the fall, and every year without fail, we would leave with a bag or two of peanut brittle. The best part is that 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.
WHAT IS QUINOA BRITTLE?
The literal definition of brittle in terms of food is “a type of confection consisting of flat broken pieces of sugar candy embedded with nuts.” Quinoa brittle is made from uncooked quinoa, 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 because honey and peanut butter are a perfect match!
HOW TO MAKE QUINOA BRITTLE
Melt the liquids: Add oil, peanut butter and either honey or maple syrup to a saucepan and stir occasionally until they’re completely melted.
Combine the dry ingredients: In a large bowl, stir the quinoa, oats, chia/hemp seeds, and peanuts together. Then, use a spatula to pour wet ingredients over the dry ingredients and then stir everything together.
Bake brittle: 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 because a thin layer will result in 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.
Oil: I used coconut oil in this recipe because of its sweeter flavor, but canola oil works too! I wouldn’t recommend olive oil though because the flavor is a bit too strong and may take away from the peanut butter.
Sweetener: I mentioned this, but you can use either honey or maple syrup to sweeten this recipe. I like using honey, but if you’re vegan and want to keep this recipe vegan-friendly, then maple syrup definitely works.
STORING QUINOA BRITTLE
The key to delicious quinoa brittle is keeping it crunchy, and in order to do that you need to make sure it doesn’t come in contact with moisture. So, I recommend storing this brittle in an air tight container on the countertop.
OTHER PEANUT BUTTER RECIPESPrint
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