My best friend loves granola, and her boyfriend is a peanut butter fiend, so I decided early in the holiday season that their Christmas gift would include peanut butter granola. Most of my attempts yielded granola that had a nice crunch, but very little peanut butter flavor; the more peanut butter I added, the less crunchy the granola. After tweaking and trying and cussing and buzzing through more oats than anyone should, I finally got a result that I'd be glad to share. The texture is tender but crunchy; it's nicely sweet, but less sweet than you'd expect. The recipe also works well by subbing almond butter and chopped almonds for the peanut products. —campagnes
sunflower seed kernels (if salted, omit the salt in the recipe)
creamy peanut butter
peanut or vegetable oil
lightly packed brown sugar
honey (I sub maple syrup for my vegan friends)
dried fruit, optional (suggestions: raisins, dates, figs, pears, snipped into small pieces if necessary)
In This Recipe
Preheat oven to 325 degrees.
Combine oats, seeds, nuts, and cinnamon in a large bowl.
In a separate bowl, combine the peanut butter, oil, brown sugar, honey or syrup, vanilla, and salt (if using). Pour mixture over granola and stir until oats and seeds are fully coated.
Spread gently in an ungreased 9x13 pan. Bake for 30-45 minutes or until granola is toasted, stirring gently every 15 minutes. Remove from oven and allow to cool completely in pan.
Stir in fruit, if using, and store in an airtight container in a cool place for up to a month.