It is true I’ve posted something similar to this before. It’s also true that last week I said I would not be making granola after previous issues with my snacking hand. I’m so bloody fickle.
In my defense, it was my dear husband who demanded the granola. Of course as a good little wife I didn’t waste any time tying a bow in my apron and tottering off to the kitchen. At least when he’s around, things don’t last long enough for me to get snacking. In any case I ran out of flour to make my usual Saturday loaf of bread, so really granola was the best I could do for him. And I must say, this is brilliant granola.
Being that I’ve recently gotten involved in the BSI (bloggers secret ingredient challenge) I thought that peanut butter granola might be just the thing to make. The peanut butter makes for a really clumpy granola- or should I say chunky? Am I the only one who picks out the chunks first? The single toasted oats are always the last dregs in the jar to go- generally I’ve lost interest by the time I get to them. I want a couple of nuts and a few seeds bounded together by cluster of toated and flavourful oats. This provides infinite more satisfaction than flakey granola. Plus it makes less mess when you knock back a fistful before pouring some into a bowl. You also get the added bonus of a healthy cereal tasting of peanut butter for breakfast (my mother would hate this idea).
Be sure to head over to Kim’s ordinary recipes made gourmet to see the other contestants and winner.
Peanut butter granola
This is a quick & easy granola for peanut butter lovers only! Store in an airtight container for up to a week.
Makes 8 cups
Diet facts: not for those with nut and seed allergies!
225g/ 2 1/2 cups rolled oats
30g/ 3 tbsp flax seeds or sesame seeds
55g/ 1/3 cup sunflower seeds
55g/ 1/3 cup pumpkin seeds
140g/ 1 cup raw almonds (or nuts of choice)
1 tbsp sunflower oil
1 tsp Maldon sea salt (or half a teaspoon of salt)
6 tbsp maple syrup ( honey or agave nectar)
175g/ scant 2/3 cup smooth & creamy peanut butter (or other nut butter)
1/ Heat the oven to 170C/325F/Gas 3. Mix together all of the ingredients and then spread out on a large baking tray (or two) in a fairly even layer- it’s okay for it all to be touching.
2/ Bake in the oven for about 30-40 minutes, or until lightly golden, turning once half way through. Generally speaking you know it’s ready when you can smell the roasting nuts. Allow it to cool and crispen up on the the tray before storing in an airtight container.
{ 7 comments… read them below or add one }
Oh I have to try this…. My youngest will be in heaven!
This looks heavenly. I’ve been looking for a granola recipe to adapt to the slow cooker (supposedly it’s less likely to burn in one, and needs less turning.) I think I’ve found a contender!
Let me know how you get on with the slow cooker! I’ve never heard of cooking granola in a slow cooker!
Great BSI entry! Looks amazing too!
There is something about making your own granola/muesli that just makes you feel so damn virtuous!
I agree Gourmet Chick- it also means you can put as many extra nuts in there as you like! I hate it when packages are skimpy on the nuts!
Been making a peanut butter granola recipe from Southern Living for 25 years, almost the same, except more oil, and all my family of 8 kids adore this. It can easily be adjusted to your taste or what you have on hand, add flaked coconut, add more nuts , seeds , or a variety of changes, but the recipe is delicious. Easy to make, and enjoyable for a long time, can throw the remains, if you have any, into a loaf of whole wheat bread . Excellent idea.