I was making a batch of granola the other day when a tasty thought came to me, I thought I’d go a bit nuts, shake things up a bit.
I went rogue and added a couple of spoonfuls of crunchy peanut butter. Yep that’s how crazy I am. I kept the rest of the ingredients pretty simple to really let the earthy peanut flavour shine through.
To be completely honest the first attempt didn’t truly live up to my expectations. It just wasn’t peanut buttery enough. So this revised recipe I share with you my dears has double the peanut butter from the original recipe. It is, as Goldilocks declared, just right.
I enjoyed this with fresh blackberries and plums from the garden. However, if I was nipping to the shops for berries I’d go for raspberries or strawberries – think peanut butter and jelly, classic.
Peanut Butter Granola
- 250g oats
- 40g pumpkin seeds
- 40g sunflower seeds
- 150g pecans or almonds
- 100ml maple syrup
- 1 teaspoon vanilla bean paste or good quality vanilla extract
- 2 tablespoons oil
- 4 tablespoons peanut butter
- Preheat your oven to 150C / gas 2. Line a large baking tray with greaseproof paper.
- In a pan gently heat your peanut butter with the maple syrup and oil. This just softens the peanut butter, making it easier to stir through the dry ingredients. If your peanut butter is already quite runny you dont need to bother with this step.
- Mix together all of the dry ingredients in a large bowl then stir in the peanut butter mixture until everything is thoroughly combined.
- Tip onto your prepared baking sheet and bake for 25 minutes. Give it a stir once or, preferably, twice during this cooking time to ensure an even bake throughout.
I just love granola with Greek yoghurt, fresh fruit and sometimes some chopped dried fruit too.
You can try this even more simply with some nice cold milk.
A little scattering over a warm bowl of porridge with a fruit compote is definitely worth a try as Autumn approaches.