Peanut butter granola

Course Breakfast

Cuisine American

Keyword breakfast granola, granola clusters, homemade granola, peanut granola

Prep Time 10

Cook Time 30

Total Time 40

Servings 4 cups

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

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

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.