I know you really just want some of your homemade Peanut Butter on toast (or maybe on a spoon) for breakfast, but how about taking it one step further and turning it into a nutty, crunchy, peanut-butter-craving-satisfying breakfast or snack?
Wait, did I just describe peanut butter straight from the jar?
I’m really talking about granola now. Peanut butter granola!
Adding that peanut-y crunch to your morning bowl of cereal gives your body the protein it needs to get moving in the morning. And, while Americans LOVE their breakfast cereal, so often it really doesn’t qualify as a healthy way to start your day.
Granola, on the other hand, is a different story.
Like peanut butter, the store bought versions can be dangerously laden with oil and sugar, but making our own granola couldn’t be simpler, and you have the assurance that you’re fueling your body with only wholesome ingredients.
This peanut butter granola is great alone, with milk or over yogurt. Add some raisins, sliced bananas or chopped apples for a real treat!
- 2c oats
- ¾ c dry roasted, un-salted peanuts (if using salted nuts, omit salt below)
- ⅓ c peanut butter
- 3 Tbsp water
- 1 ½ Tbsp honey
- ⅛ tsp salt
- ½ c raisins (optional)
- Preheat your oven to 325°F.
- In a large mixing bowl, combine oats and peanuts.
- In a small saucepan, combine peanut butter, water, honey and salt. Heat over medium low heat, stirring until smooth, 2-3 min.
- Pour the peanut butter mixture over the oats and peanuts. Mix until well coated.
- Press mixture into a high-sided baking pan lined with aluminum foil. (Pressing the granola into the pan for the first part of baking creates nice, toasty clumps.)
- Bake for 20 min. Remove the pan from the oven and stir the granola (breaking the granola into chunks). Return the pan to the oven and bake for another 20 minutes, checking every 5-10 minutes to be sure it is not getting too dark.
- Remove the pan from the oven and let cool completely before mixing in the raisins, if desired.
- Store in an airtight container for up to two weeks.