In our attempt to overhaul our eating around here, and weed out some of the processed food and refined sugar that have made their way into our kitchen, I have been looking for more homemade breakfast items and snacks to keep on hand. With small children, this is a MUST.
I found a wonderful peanut butter granola recipe over at Hillbilly Housewife. I made a couple of modifications, replacing honey with maple syrup and margarine with coconut oil.
This has been a real hit around here. I made a single batch and it didn’t last the afternoon. The second batch I ended up doubling, and I’m already needing to make more! I’ll be making more granola varieties this week, but wanted to share this one as it is my current favorite (as well as Kyri’s).
Peanut Butter Granola
2 Tbsp coconut oil
1/3 cup natural peanut butter
1/3 cup maple syrup
1/2 tsp vanilla
1/4 tsp salt
3 cups rolled oats
In a medium saucepan, heat (on low) the peanut butter, coconut oil and maple syrup until peanut butter and oil are melted. Add vanilla and salt. Whisk well to combine while heating. Remove from heat and add oats. Stir until oats are thoroughly coated. Spread on ungreased baking sheet. Bake 10 minutes at 375F. Remove and let cool completely. Letting the granola cool is important – as it cools it sticks together and you end up with big chunks of granola.