Author Notes
This granola tastes like a giant peanut butter cookie and has lots of good-for-you ingredients: oats, nuts, seeds and dried fruit; but the real reason to make it is the taste. It hits the perfect spot-it’s not too sweet and there are lots of different flavors and textures going on. The hit of salt really pulls this one over the top. —Vicki Amsinger
Ingredients
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3 1/2 cups
rolled oats
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1/4 cup
ground flax seed
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1/4 cup
toasted oat bran (or toasted wheat germ)
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1 cup
roasted, salted peanuts
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1/2 cup
roasted pepitas (shelled pumpkin seeds)
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1 cup
raisins
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1/2 cup
dried cranberries
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1/3 cup
almond flour or garbanzo flour
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1/2 teaspoon
salt
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1 cup
natural peanut butter
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1/3 cup
canola oil
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1/2 cup
maple syrup
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1/2 cup
honey
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1 teaspoon
vanilla
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1
egg white
Directions
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Preheat the oven to 275 degrees F. Line two baking sheets with parchment paper and set aside.
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In a large mixing bowl, combine the dry ingredients (oats through salt).
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In a smaller mixing bowl, combine the wet ingredients (using a whisk really helps here).
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Stir the wet into the dry until all of the dry ingredients are well coated. It takes a few minutes of stirring, but trust me, it coats the dry ingredients perfectly.
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Spread the granola evenly between the two prepared pans and smooth to an even layer. Bake for 50-60 minutes, stirring and patting back down to a single layer, halfway through.
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Remove from the oven and let cool completely-like 1 or 2 hours. Break into large clusters.
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