Peanut butter granola
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Oats and chopped peanuts coated in warm peanut butter, agave and coconut oil, baked and cooled into crunchy clusters.
Ingredients
- ½ cup peanut butter
- ½ cup agave
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups old fashioned oats
- 1 cup chopped peanuts
Equipment
- microwave-safe bowl
- whisk
- mixing bowl
- baking sheet
Directions
- Heat the oven to 325°F. Line a baking sheet with parchment paper.
- In a medium microwave-safe bowl, whisk together the peanut butter, agave, melted coconut oil, salt and vanilla.
- Microwave for 20 seconds, then whisk again.
- In a large bowl, mix the oats and peanuts.
- Pour the warm peanut butter mixture over the oats and nuts and fold until coated.
- Spread evenly on the baking sheet and bake for 20 minutes.
- Turn the pan around and bake 10 minutes longer.
- Let cool 1 to 2 hours before breaking into pieces.
Notes
Prep 10 minutes, cook 30 minutes, cool 2 hours. Store in an airtight container or tightly lidded jar in a cool cupboard or pantry; label with the date and use within 6 months. For longer storage, freeze in zippered bags up to 3 months. Safety: peanuts, peanut butter and coconut oil can go rancid; smell before using, especially near the end of that window.
Nutrition
Serving: 158g | Calories: 753kcal | Carbohydrates: 73g | Protein: 23g | Fat: 44g | Saturated Fat: 12g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 437mg | Potassium: 587mg | Fiber: 9.1g | Sugar: 33g | Vitamin A: 64IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 3.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 cups; ½ cup peanut butter counted as smooth peanut butter, ½ cup agave counted as agave syrup, old fashioned oats counted as rolled oats, chopped peanuts counted as dry-roasted peanuts. Brands and portions vary, so use it only as an approximation.
