Peanut Butter Granola
I tried this recipe for peanut butter granola quite awhile ago but never got around to posting it. While I didn't love it as a cereal, I have found that I enjoy this granola very much as a snack. I've been munching on it at work. So here it is, peanut butter granola, courtesy of Mel's Kitchen Cafe.
1/3 cup creamy peanut butter
1/3 cup honey or pure maple syrup
1 teaspoon vanilla
2 tablespoons coconut oil
Pinch of salt
1 cup chopped, toasted nuts (almonds, peanuts, etc)
3 cups old-fashioned rolled oats
1/2 cup mini chocolate chips (also optional)
Preheat the oven to 325 degrees F. Line a large, rimmed baking sheet with parchment paper and lightly grease the parchment with nonstick cooking spray. In a bowl (for the microwave) or in a saucepan (for the stove), combine the peanut butter, honey, vanilla, coconut oil and salt. Melt over low heat until the ingredients are smooth and well-combined. In a large bowl, toss together the nuts and oats. Pour the peanut butter mixture over the dry ingredients, stirring with a wooden spoon until evenly coated - the overall granola mixture won't be overly wet once combined so don't fret. Spread the granola into an even layer on the prepared baking sheet.
Bake for 15-20 minutes, tossing once or twice during the baking time. Let the granola cool on the baking sheet (it will get crispier as it cools). If desired, stir the mini chocolate chips into the granola after it has cooled completely. Store in an airtight container at room temperature for up to two weeks.
1/3 cup creamy peanut butter
1/3 cup honey or pure maple syrup
1 teaspoon vanilla
2 tablespoons coconut oil
Pinch of salt
1 cup chopped, toasted nuts (almonds, peanuts, etc)
3 cups old-fashioned rolled oats
1/2 cup mini chocolate chips (also optional)
Preheat the oven to 325 degrees F. Line a large, rimmed baking sheet with parchment paper and lightly grease the parchment with nonstick cooking spray. In a bowl (for the microwave) or in a saucepan (for the stove), combine the peanut butter, honey, vanilla, coconut oil and salt. Melt over low heat until the ingredients are smooth and well-combined. In a large bowl, toss together the nuts and oats. Pour the peanut butter mixture over the dry ingredients, stirring with a wooden spoon until evenly coated - the overall granola mixture won't be overly wet once combined so don't fret. Spread the granola into an even layer on the prepared baking sheet.
Bake for 15-20 minutes, tossing once or twice during the baking time. Let the granola cool on the baking sheet (it will get crispier as it cools). If desired, stir the mini chocolate chips into the granola after it has cooled completely. Store in an airtight container at room temperature for up to two weeks.
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