It is true I’ve posted something similar to this before. It’s also true that last week I said I would not be making granola after previous issues with my snacking hand. I’m so bloody fickle.
In my defense, it was my dear husband who demanded the granola. Of course as a good little wife I didn’t waste any time tying a bow in my apron and tottering off to the kitchen. At least when he’s around, things don’t last long enough for me to get snacking. In any case I ran out of flour to make my usual Saturday loaf of bread, so really granola was the best I could do for him. And I must say, this is brilliant granola.
Being that I’ve recently gotten involved in the BSI (bloggers secret ingredient challenge) I thought that peanut butter granola might be just the thing to make. The peanut butter makes for a really clumpy granola- or should I say chunky? Am I the only one who picks out the chunks first? The single toasted oats are always the last dregs in the jar to go- generally I’ve lost interest by the time I get to them. I want a couple of nuts and a few seeds bounded together by cluster of toated and flavourful oats. This provides infinite more satisfaction than flakey granola. Plus it makes less mess when you knock back a fistful before pouring some into a bowl. You also get the added bonus of a healthy cereal tasting of peanut butter for breakfast (my mother would hate this idea).
Be sure to head over to Kim’s ordinary recipes made gourmet to see the other contestants and winner.
Peanut butter granola
This is a quick & easy granola for peanut butter lovers only! Store in an airtight container for up to a week.
Makes 8 cups
Diet facts: not for those with nut and seed allergies!
225g/ 2 1/2 cups rolled oats
30g/ 3 tbsp flax seeds or sesame seeds
55g/ 1/3 cup sunflower seeds
55g/ 1/3 cup pumpkin seeds
140g/ 1 cup raw almonds (or nuts of choice)
1 tbsp sunflower oil
1 tsp Maldon sea salt (or half a teaspoon of salt)
6 tbsp maple syrup ( honey or agave nectar)
175g/ scant 2/3 cup smooth & creamy peanut butter (or other nut butter)
1/ Heat the oven to 170C/325F/Gas 3. Mix together all of the ingredients and then spread out on a large baking tray (or two) in a fairly even layer- it’s okay for it all to be touching.
2/ Bake in the oven for about 30-40 minutes, or until lightly golden, turning once half way through. Generally speaking you know it’s ready when you can smell the roasting nuts. Allow it to cool and crispen up on the the tray before storing in an airtight container.