Our school begins our virtual learning tomorrow! So, today I wanted to post a easy and friendly recipe for those of us that love granola, but do not want to run to the store for this one ingredient. My son loves to put it on his Greek yogurt and I told him that if he wants more granola he needs to make it himself 🙂
Allergic to peanuts? You can substitute almond butter or sunbutter for the peanut butter.
We have successfully doubled and tripled this recipe with a lot of success! It is so good that we needed to have more on hand! Feel free to do so – even turn it into a math problem.
Another note in regards to the honey involved – when doubling and tripling the recipe I substituted some sugar-free maple syrup for some of the honey. This worked and though the result was not *as* sweet as the original, it was still pretty good. If making this for another family, I would keep the honey because it does taste better that way.
Peanut Butter Granola - No Oil!
- 2 cups old fashioned oats
- 1/2 tsp ground cinnamon (or 1/4 tsp if you don't care for cinnamon a lot)
- 1/4 tsp salt
- 6 Tb creamy peanut butter
- 1/4 cup honey
- 1/2 tsp vanilla extract
- 1 cup Optional Mix-ins: chocolate chips, honey roasted peanuts, peanut butter chips
- Preheat the oven to 325 degrees. Line a rimmed cookie sheet with parchment paper or silicone mat.
- In a great big bowl, whisk together the oats, cinnamon and salt.
- In a microwave safe bowl, add the peanut butter and honey. Microwave this for 30 seconds and stir until smooth. Microwave in 10 second increments until it is smooth and thoroughly combined.
- Stir in the vanilla to the hot peanut butter mix.
- Pour the peanut butter mixture over the dry oats. Coat the oats.
- Spread this mixture on the cookie sheet. Bake for 10 minutes. STIR. Bake for 10-15 minutes more. It should be golden brown.
- Allow to cool completely and store in a air-tight container with any optional mix-ins.