Big Cluster Peanut Butter Granola
Serves: 16 (about ½ cup per serving - but it depends on how big your clusters are)
Calories 277; Fat 15.3g; Sat Fat 2.3 g; Chol. 0; Sodium 257.5g;
Carbs 29.2g; Fiber 3.8g; Sugar 9.7g; Protein 8.3g
The granola will taste best once it's cooled. I sprinkled mine with a little extra sea salt for salty-sweet yum.
You can customize this by using different nuts, nut butters, and sweeteners. I made a honey almond version using sliced almonds, almond butter, and a combo of honey and brown rice syrup.
- 3 1/2 cups rolled oats
- 1 cup salted or honey roasted peanuts (chopped if you want but not necessary)
- 3/4 cup + 2 tablespoons whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup natural peanut butter (doesn't have to be exact - messy mess)
- 1/4 cup canola oil
- 2/3 cup real maple syrup
- 2 teaspoons vanilla
- 1/4 cup milk (I used vanilla almond milk)
Adapted from pinchofyum.com
1.Preheat the oven to 275 degrees. Mix the oats, nuts, flour, baking powder, and salt together in a large bowl. Whisk the peanut butter, canola oil, real maple syrup, vanilla, and milk together until smooth. Pour the wet mixture over the oat mixture and stir to combine.
2.Line a large (9x13 or larger) jelly roll pan with parchment paper. Pour the granola mixture onto the pan and spread evenly. Bake for 15 minutes; stir once. Bake for another 15 minutes until golden brown and dry to the touch, but check back before the timer goes off to make sure it's not getting too brown and dry. You want it to still be semi-soft. Leave the granola out for a while (2-3 hours) to cool, cluster, and crunchify. I left mine in the oven after it had cooled down to prevent the eat-a-cluster-every-time-you-walk-by problem. Serve on yogurt, with fruit, ice cream, milk, or just as a clusterific snack.