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Peanut Butter Chocolate Quinoa Brittle

Course Dessert
Cuisine Gluten free, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Carolina Jantac, MS, RD, LD


  • 4 tablespoons of coconut oil
  • ½ cup of quinoa uncooked
  • ¼ cup of whole oats
  • 2 tablespoons of chopped peanuts
  • 2 tablespoons of flax seeds
  • 1 tablespoon of chia seeds
  • 1 ½ tablespoons of honey   Maple syrup can be a  vegan substitution
  • 2 tablespoons of Once Again Creamy Peanut Butter
  • ¾ cup of dark chocolate chips


  1. In a medium bowl, add 2 tablespoons of coconut oil, 1 ½ tablespoons of honey, and 2 tablespoons of peanut butter, and stir well.
  2. Now add the dry ingredients in any order you choose (except for the chocolate). Mix well and spread on a baking sheet using a flat spatula. The mixture should be about ¼ inch thick.
  3. Place in pre-heated oven at 350 degrees Fahrenheit for 15 minutes, or until edges are slightly golden. Remove from oven and let it cool. In small bowl, melt the chocolate chips, and combine the other 2 tablespoons of coconut oil.
  4. Pour over brittle mixture, and spread it out in a thin layer. Let it cool and set until it hardens. To speed up the process, place the brittle in refrigerator for 15 minutes.
  5. Finally, using your hands, break the brittle into pieces and enjoy! Any leftovers  must be stored in the  refrigerator.

Recipe Notes