For the past month or two, I’ve really been on a granola making kick, making it once a week and eating it every morning with yogurt and fruit. It’s just so easy! However, I’ve been pretty boring with it: honey, canola oil, brown sugar, oats, nuts, raisins, and if I’m feeling crazy maybe some coconut. This week I decided to change it up a bit. (Although I don’t know why I bother, Brent didn’t even notice!)
This afternoon, I made peanut butter granola — and I loved it! The peanut butter flavor isn’t overwhelming, and it’s actually more like an undertone. I enjoyed that this was less sweet than my usually granola, and a bit salty, because I use Smucker’s Natural PB, which has a bit of salt in it. It also has big peanut buttery clusters!
I’ve noticed granola recipes are either a higher temp and shorter cooking time, or lower and slower. I use the lower and slower method, but you could probably just use the same ingredients and cook it according to your normal method. This makes a ton, like 8 cups or so. Feel free to halve it.
PEANUT BUTTER GRANOLA
- 2 tablespoons canola oil
- 1/3 cup honey
- 1/4 cup brown sugar
- 6-8 tablespoons peanut butter (I used 6, but they were not exactly perfectly measured)
- 5 cups oats
- 2 cups nuts (I prefer walnuts, but I also threw in some almonds)
- 1.5 cups raisins
- Heat oven to 275.
- Mix together oil, honey, PB, and brown sugar in a small saucepan over medium-low heat.
- Stir until all ingredients are thoroughly combined and sugar is dissolved.
- Set aside and let cool 10 minutes or so.
- In a BIG mixing bowl, toss together oats and nuts.
- Pour PB mixture over oat mix and stir until pretty well coated.
- Spread out oat mix on a large jelly roll pan.
- Bake approximately 60-75 minutes, stirring every 15 minutes.
- Let cool and toss with raisins.