As much as I love granola, I feel that the store brand granolas are cloyingly sweet. So sweet in fact that I find it more of a dessert than a food I want to start my day with. And what I’ve been hankering for is peanut butter granola which I’ve had no luck finding at my local grocery stores.
So, it was time to make my own at home. The funny thing about granola is that it’s so darn expensive to buy but so affordable to make at home. Not to mention that it’s not particularly difficult to make.
My version is very lightly sweetened with honey and loaded with peanuts. I come from the school of thought that one can never have too many nuts.
Also, I figured if I was going to take the time to make it, I might as well make enough to last awhile. Teen boys have a way of making things disappear mighty quickly around here.
Feel free to cut the batch in half if you feel that it’s too much. Also, feel free to switch up the nuts. Love cashews? Toss them in. Got some almonds to use up? Go for it. Just about any nut will do.
The only thing I will caution you on is that granola will burn if you ignore it. Be sure to keep a careful watch and stir it every few minutes. There’s a fine line between crunchy granola and torched granola.
- 1 cup peanut butter
- ½ cup honey
- ⅓ cup canola oil
- 8 cups old fashioned rolled oats
- 1 cup peanuts
- ½ cup flaxseed
- Preheat oven to 350º.
- In a large pot combine the peanut butter, honey and canola oil over medium heat. Heat just until everything melts together.
- Add oats, peanuts and flaxseed. Stir until oats are thoroughly covered in peanut butter mixture.
- Take one half of the batch and spread on a cookie sheet. Bake for 12-15 minutes and be sure to give it a stir every few minutes. Granola will scorch if you don’t keep an eye on it.
- Once it is golden, take it out of the oven. Even if it feels a wee bit tacky, it will continue to dry out after you take it out of the oven.
- Repeat the process with the second half of the batch.
- Store in a tightly sealed jar or plastic container.