There are just some things in life that we will NEVER grow out of.
For me it’s a long list of things…but at the top of that list are hugs from my mama, letting my arm “fly” out the window while riding in the car, and always, always, ALWAYS the salty sweet combo of peanut butter and jelly.
And speaking of my mama, who flat out CONFISCATED this granola from my house the day of our after-Christmas shopping spree, she would like you all to know that it tastes great mixed with coconut flavored yogurt!
Thanks for the review mom. Now gimme back my jar…preferably filled with more of those Orange Rosemary Shortbreads!
Since I first whipped up a batch of this granola to gift to my friends at work for Christmas, I’ve made three additional batches…each one with a little tweak here and a little tweak there, but let me tell you, this is one recipe you canNOT mess up…well, unless you forget the sugar…then it kinda tastes like air.
Not that I actually did that or anything!
This is the perfect on-the-go breakfast or snack for children of ANY age! It’s free of refined sugar and, with a little added protein boost from the peanut flour, it’s incredibly filling! If you don’t have peanut flour, simply replace it with more wheat germ which I love using since it helps form great granola clusters! And for all my friends out there with peanut allergies, this would be just as tasty with nut butter alternative…I think my next batch will be involving some sunflower seed butter!
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: bake breakfast snack dairy-free gluten-free high protein vegan vegetarian peanut butter
Ingredients (5 cups)
- 1 1/2 cups old-fashioned rolled oats
- 1/4 cup wheat germ
- 1/4 cup peanut flour (or more wheat germ)
- 2 Tablespoons Demerara sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup creamy peanut butter
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 Tablespoons grapeseed oil (or olive or coconut)
- 2 Tablespoons unsweetened applesauce
- 1/2 cup roasted salted peanuts
- 3/4-1 cup dried fruit (cranberries, blueberries, cherries, raisins)
1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. To a large bowl, add oats, wheat germ, peanut flour (if using), cinnamon, and sugar and stir to combine.
3. In a microwave-safe bowl, stir together peanut butter and syrup and heat on high for 30 seconds.
4. Pour peanut butter sauce over oat mixture and stir until all the dry ingredients are coated well.
5. Spread evenly on prepared baking sheet and bake for 20 minutes, stirring halfway through.
6. Allow to cool for at least 10 minutes before combining with peanuts and dried fruit.
7. Store in an airtight container for up to 2 weeks.
What is one thing you will NEVER grow out of?
What will you kids be up to this weekend?
I’ll be heading over to my parent’s house on Saturday to
commandeer my granola jar spend some time with my family…and there’s talk of lunch involving another thing I should add to my list…PIZZA!!