Peanut Butter Granola
Prep
10 mins
Cook Time
40-45 mins
Servings
Do you love peanut butter? I sure do and if you are anything like me, success in discovering new ways to add creamy delicious PB into your treats equals a win!
We are always experimenting with different granolas, most often unmeasured. A scoop here, a pour there... A few weeks ago I decided to make a peanut butter granola and my husband and daughter LOVED it. He suggested that I add some more sweetness to it and add it to our site, so here it is!
Granola is such a great food to have on hand. It can be for breakfast, snacks, or dessert topping. Most store bought versions contain so many extra unnecessary ingredients (sugars, oils and other things you cannot pronounce). You can simply avoid them by making your own at home.
Enjoy!
XO,
Bobbielee
Ingredients
- 3 1/2 cups rolled oats (gluten free if necessary)
- 1 cup unsalted peanuts
- 1 cup coconut flakes, unsweetened
- 1/3-1/2 cup maple syrup
- 1/4 cup peanut butter
- 1/3 cup coconut oil, melted
- 1 cup dried cranberries
- 1/3 cup cacao nibs (or chocolate chips) optional
Directions
Preheat the oven to 300°F. Line a baking sheet with unbleached parchment paper.
In a medium sized bowl combine all the dry ingredients (except chocolate chips and cranberries). Melt the coconut oil and stir in the peanut butter and maple syrup, mix well). Add the coconut oil and PB to the granola and mix so the the oil glazes the oats.
Spread evenly onto the lined baking sheet.
Bake for 35-40 minutes, stir every 10-15 minutes.
Add 3/4 cup dried cranberries, give it a stir - return to the oven for 5 minutes.
Remove from the oven and allow it to cool before transferring it to an airtight container. Store for 2-3 weeks.
Share the love
#breakfast
#granola
#peanutbutter
#vegetarian
#vegan
#coconutoil
#cacao
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