Peanut Butter Granola Recipe

Yogurt + granola + fruit is one of our regular breakfast and snack options. Miss Reese would eat yogurt + granola by the gallons if we didn’t cut her off! We buy a lot of granola, so I thought I’d give making it a try. It’s nice to be the one controlling what goes into our breakfast and snacks, like sugar. You can easily make this recipe vegan, by swapping the honey for pure maple syrup.

I found a recipe I liked that looked quick and easy from the blog Joy Food Sunshine and adapted it to work with our oven and taste buds! We liked the taste of a bit more peanut butter and honey. We love this PB from Aldi. The only ingredients are peanuts and sea salt! I love to buy oats and spices from a local Amish store not far from us.

The easiest way to ruin a batch of granola, is by over cooking it. By taking it out and letting it set for a bit, it will harden. If it doesn’t harden up quite how you like, you can put it back into the oven…but don’t over do it!

One batch  will almost fill a quart size mason jar and will last us a week. I’m considering doubling the batch next time, but it’s a fun (and quick) snack for the girls to help with. It may just become our Monday chore.

I’m a plain jane granola girl, but for those of you who love an added crunch, you can substitute some of the oats for chopped nuts, coconut, raisins or dried fruit.

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Peanut Butter Granola

A sweet and crunchy granola that you can whip up in just a few minutes and enjoy all week! 

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 10
Author Debi

Ingredients

  • 2 cups quick oats quick oats make it clumpier
  • 1/3 cup honey
  • 1/3 cup natural peanut butter
  • 1/2 tsp vanilla
  • 1/2 tsp sea salt
  • 1 tsp cinnamon

Instructions

  1. Combine oats, salt and cinnamon and set aside.

  2. Melt honey and PB for 15 seconds until soft and creamy and stir in vanilla. 

  3. Pour in dry ingredients and mix well. 

  4. Spread on a baking sheet lined with parchment paper. Press firmly into pan. Do not crumble into tiny pieces, they will burn. 

  5. Bake @ 315 degrees for 10 minutes. Remove from oven and flip over in as big of sections as possible with a big spatula. 

  6. Bake 8 more minutes, or until light brown. Do not over cook! 

  7. Remove from oven and let rest. After it is cool, break apart into crumbles and let set again. 

  8. Store in an airtight container. 

xo

Debi

 

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