Peanut Butter Granola

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

Recipe

Ingredients

  • 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

Method

  • 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.

To serve

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.

Simple Home Made Granola

Once you make your own granola you can never go back to shop bought, and if  you do you will smugly note that it is not a patch on the batch you made yourself.

This nutty, seedy, crunchy delight is so simple to throw together.  It’s just a case of mixing a load of gorgeous healthy things together and popping it in the oven for a bit.

The only downside, and this is just me being lazy, is that you should really stir the granola while it’s baking every 5 minutes or so.  This is worth doing as you get a nice even bake.  If you don’t, you might end up with some of the nuts and seeds at the edges being a bit over cooked and tasting a bit burnt.

If you’ve ever made granola before you might notice that my version has less oil, sugar or sweeteners than a lot of recipes out there.  You only need a couple of tablespoons of oil and no sugar just maple syrup.  So go ahead and enjoy this breakfast treat and feel saintly.

Simple Home MAde Granola

Ingredients

Makes 10 – 12 servings

  • 250g oats
  • 150g almonds (or nuts that you love)
  • 40g pumpkin seeds
  • 40g sunflower seeds
  • 100ml maple syrup
  • 1 teaspoon good vanilla extract
  • The zest of 1 lemon
  • 2 tablespoons of oil
  • 40g desiccated coconut
  • A couple of handfuls of dried fruits, such as cranberries, chopped dried apricots, anything you like

Method

  • Heat your oven to 150 C / 130 C fan / gas 2.
  • Weigh out and mix together all of your dry ingredients in a large bowl before pouring in the syrup, oil, vanilla and lemon zest.
  • Give everything a great big stir then tip onto 1 or 2 baking trays (preferably lined with baking parchment).
  • Bake in the oven for 15 minutes, remembering to give it a wee stir every 5 minutes.
  • Now stir in the coconut and bake for a final 10 minutes.
  • Remove your golden granola from the oven and if you fancy add some dried fruits. 
  • Leave to cool then store in an airtight jar or container.

Serving

My favourite way to eat this is with thick Greek yoghurt and some fresh fruit.  Try chopped mango, banana or fresh berries. 

At other times I like  it with a dollop of yoghurt and a generous helping of plum compote or apple sauce.

I’ve even had this just with grated apple and chopped dates.  Your choices are endless, but always delicious.