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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
Makes 7-8 cups
- 3 1/2 cups rolled oats
- 1/4 cup ground flax seed
- 1/4 cup toasted oat bran (or toasted wheat germ)
- 1 cup roasted, salted peanuts
- 1/2 cup roasted pepitas (shelled pumpkin seeds)
- 1 cup raisins
- 1/2 cup dried cranberries
- 1/3 cup almond flour or garbanzo flour
- 1/2 teaspoon salt
- 1 cup natural peanut butter
- 1/3 cup canola oil
- 1/2 cup maple syrup
- 1/2 cup honey
- 1 teaspoon vanilla
- 1 egg white
- Preheat the oven to 275 degrees F. Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, combine the dry ingredients (oats through salt).
- In a smaller mixing bowl, combine the wet ingredients (using a whisk really helps here).
- 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.
- 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.
- Remove from the oven and let cool completely-like 1 or 2 hours. Break into large clusters.