This purely elizabeth cereal is already remarkably clean - it contains zero seed oils and uses organic coconut oil as the healthy fat source. The main concern is ensuring the peanut butter contains only peanuts and salt (no hydrogenated oils). This DIY version replicates the crunchy granola texture while maintaining all the superfood benefits and eliminating any potential additives from commercial peanut butter.
Based on: Honey Peanut Butter Superfood Cereal
· Makes approximately 30 servings
· Serving: 55g (about 1/2 cup)
Why This Recipe is Seed Oil Free
Commercial Honey Peanut Butter Superfood Cereal from purely elizabeth. often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Honey Peanut Butter Superfood Cereal may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Provides warm, sweet spice that complements peanut butter and helps regulate blood sugar
Sea salt
4g (about 1 teaspoon) · Redmond Real Salt
Enhances all flavors and balances the sweetness from honey and maple syrup
Pure vanilla extract
10ml (about 2 teaspoons) · Simply Organic Pure Vanilla Extract
Adds warm, aromatic depth that complements the nutty and sweet flavors
Instructions
Step 1. Preheat your oven to 300°F (150°C) and line two large rimmed baking sheets with parchment paper. Lower temperature prevents burning while ensuring even crisping. If using a convection oven, reduce to 275°F as the fan will increase browning speed.
Step 2. Cook quinoa first: Rinse 80g quinoa in fine mesh strainer until water runs clear. Combine with 160ml water in small saucepan, bring to boil, reduce heat to low, cover and simmer 15 minutes. Fluff with fork and spread on plate to cool completely - wet quinoa will create soggy spots in your granola.
Step 3. Prepare the dry ingredients: In a large mixing bowl (at least 4-quart capacity), combine 500g oats, 330g sorghum flour, 150g chopped almonds (chop to pea-sized pieces for best texture), cooled quinoa, 40g puffed amaranth, 30g chia seeds, 8g cinnamon, and 4g sea salt. Whisk thoroughly for 2 minutes to ensure even spice distribution - uneven mixing creates bland and overly-spiced bites.
Step 4. Create the wet mixture: In a medium saucepan over low heat, gently warm 130g coconut oil until just melted (don't overheat or it will cook the honey enzymes). Remove from heat and whisk in 120g peanut butter until completely smooth - lumps will create uneven coating. Add 100g honey, 80g maple syrup, 50g coconut sugar, and 10ml vanilla extract. Whisk vigorously for 1-2 minutes until mixture is glossy and emulsified.
Step 5. Combine wet and dry: Pour the warm wet mixture over the dry ingredients while stirring constantly with a large wooden spoon or spatula. Mix thoroughly for 3-4 minutes until every grain and nut is coated - this is crucial for even browning and cluster formation. The mixture should hold together lightly when squeezed but not be overly wet.
Step 6. Bake in two phases: Spread mixture evenly across both prepared baking sheets in single layer, breaking up any large clumps. Bake for 25 minutes, then remove and stir each pan thoroughly, redistributing to ensure even cooking. Rotate pans (top to bottom shelf) and bake another 20-25 minutes until deep golden brown and fragrant. Granola should sound crispy when stirred - undercooked granola will be chewy rather than crunchy.
Step 7. Cool completely before storing: Let granola cool completely on the pans for at least 45 minutes - it will continue crisping as it cools. Breaking it up while warm creates powdery crumbs rather than satisfying clusters. Once cool, break into bite-sized clusters by hand. Store in airtight glass containers or sealed bags for up to 6 weeks at room temperature.
Storage
Store in airtight containers at room temperature for up to 6 weeks. For longer storage, freeze portions in freezer bags for up to 6 months. Avoid refrigeration as humidity will make the granola soggy. If granola loses crispness, spread on baking sheet and toast at 300°F for 5-8 minutes.
Cost Comparison
Cost per serving (homemade)$0.62
Cost per serving (store-bought)$1.75
Savings65%
Initial investment in organic staples is higher but pays off long-term. Bulk buying reduces per-serving cost significantly, and you control every ingredient for maximum nutrition and purity. Commercial granola markup is substantial for what are essentially simple whole food ingredients.