Moroccan Peanut Butter Granola

  • 1 cup old fashioned oats
  • 1/3 cup puffed quinoa
  • 1/3 cup chopped almonds
  • 1/3 cup pumpkin seeds
  • 1 Tbsp flax seeds
  • 1/3 cup chopped dried apricots
  • 2 Tbsp Wander Moroccan Peanut Butter
  • 1 Tbsp honey
  • 2 tsp oil
  • 1 egg white (optional)


  1. Preheat oven to 300 degrees.
  2. Combine oatmeal, puffed quinoa, almonds, pumpkin seeds and flax seeds in a large bowl.
  3. Loosen peanut butter and honey in a bowl by heating for 10 seconds on high in the microwave. Mix in oil and egg white if using.
  4. Add the peanut butter mixture to the dry ingredients and mix until well coated.
  5. Pour the granola onto a cookie sheet lined with parchment paper and spread evenly.
  6. Bake for 40-45 minutes, stirring occasionally until golden brown.
  7. Remove from oven and mix in dried apricots.
  8. Allow to cool completely before transferring to container.
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