It’s my first post of 2016! And I’ve decided to post….peanut butter granola.
Okay, I know, it doesn’t sound like the most fancy and impressive thing, but sometimes it’s important to enjoy simple things…like peanut butter granola, which as a matter of fact, is absolutely delicious and awesome. If you follow my Instagram you may notice that it’s in practically every recent photo of nana ice cream or smoothie bowls.
Now, homemade granola is something that I’ve been making for forever and it’s a staple in my pantry, but I get it if it seems a little intimidating at first. Just trust me on this one. Homemade granola’s are the best. They’re cheaper than store-bought granola, not to mention way healthier and crazily customizable. You could make pineapple-almond-cinnamon-nutmeg-matcha granola at home if you wanted, but you wouldn’t see that on a grocery store shelf! Speaking of customizable granola, you can check out all my other granola recipes here, which include mocha chocolate granola, cinnamon banana nut granola, oat-less granola, 7-ingredient granola chunks, and honey almond “quinola”.
Peanut Butter Granola
Adapted from Whole and Heavenly Kitchen
- 3 1/2 cups old-fashioned oats
- 1 cup peanuts
- 1 cup unsweetened shredded coconut
- 2 tablespoons chia seeds
- 2 tablespoons flax seeds
- 1/4 cup unrefined coconut sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup coconut oil
- 1/2 cup creamy peanut butter
- 1/2 cup maple syrup
- 1 egg white, lightly beaten until foamy
- 1 teaspoon vanilla extract
- Preheat oven to 150 degrees Celsius or 300 degrees Fahrenheit
- In a mixing bowl, stir together the oats, peanuts, shredded coconut, chia seeds, flax seeds, coconut sugar, cinnamon, and salt
- In a medium saucepan, heat the coconut oil and peanut butter and stir until melted and smooth. Remove from heat and add in the maple syrup, egg white, and vanilla extract
- Pour the liquid mixture into the dry mixture and stir until combined
- Spread the mixture in an even layer on a baking sheet lined with parchment paper and bake for 25-30 minutes*. Allow to cool completely before breaking into clusters. Store in an airtight container at room temperature.
*Baking time may vary. I’ve made granola many times and sometimes they’ll take longer than others, so use 25-30 as a general guide to when your granola should be done, but trust your instincts and use common sense as well 🙂