Sometimes I get sick of food. Kale, potatoes, eggs—all things I usually love—just don’t seem as appetizing lately. There are a few foods I never get sick of like peanut butter, oats, and yogurt. When that’s all you want to eat, what’s better to do than make granola?
This has been my go-to lunch as of late. I’m usually hurried and granola and a container of yogurt are convenient and easy to pack; add a banana and you’re all set. I’m also a huge fan of GORP and ants on a log so raisins add the perfect touch to round out the recipe.
This granola doesn’t have an in-your-face peanut butter flavor; instead, it’s a lighter, sweeter nutty flavor. It’s also chewier than most other granolas I’ve made and reminds me of a crumbled up granola bar on top of yogurt.
Peanut Butter Granola
Prep time: 10 minutes
Cook time: 35 minutes
Ingredients(Makes about 3 1/2 cups):
2 1/2 cups oats
2 Tablespoons peanut butter
2 Tablespoons peanut oil*
1/3 cup maple syrup
1/2 teaspoon vanilla extract
1/4 cup salted roasted peanuts
1/4 cup raisins
*You can use any type of oil but peanut oil will have the best flavor
- Preheat your oven to 350 degrees.
- In a large bowl, mix together the oats, peanut butter, oil, maple syrup and vanilla.
- Spread the oats out in a thin layer on a non-stick baking sheet.
- Bake for 35 minutes breaking up the oats with a utensil every ten minutes or so until the oats are toasty and golden.
- Let the oats cool before mixing in the peanuts and raisins. Store in a sealed container at room temperature.
Of course you could (and probably should) add chocolate chips as a mix-in. I’m not sure why I didn’t think of that; I must have been tired that day.