Popcorn is one of those foods I claim not to like—until I’m in a movie theater refilling my extra-large bucket before the previews end.
Once I start, I can’t stop.
I was inspired to make this granola after trying a kettlecorn ProBar last week. I had high hopes for a sweet, salty, crunchy snack.
What I actually got was slightly dry and crumbly, packed with nuts and seeds. It wasn’t bad, but it wasn’t the light, crunchy treat I wanted.
So, naturally, I decided to make my own version.
I air-popped popcorn for this recipe, but bag-popped works fine too. I crushed some pieces while leaving others whole to keep that big popcorn crunch.
To bind the granola, I made a simple peanut butter glaze—admit it, I snacked on half of it before assembling the granola—and the rest held everything together perfectly.
The result was exactly what I wanted: slightly salty, sweet, and satisfyingly crunchy.
Peanut Butter Popcorn Granola Bites
1 cup old-fashioned oats
1 1/2 cups popcorn
1/4 cup wheat germ
1/2 cup chopped, dried figs
3/4 cup peanut butter
1/4 cup honey
1 tablespoon butter
1/4 teaspoon salt
Preheat oven to 350°F (175°C).
In a large bowl, combine the oats, popcorn, wheat germ, and chopped figs. Heat the butter, peanut butter, honey, and salt in a small saucepan over medium heat, stirring until smooth and combined.
Pour the warm peanut butter mixture over the oat mixture and stir until everything is evenly moistened.
Line a baking dish with parchment paper, press the granola mixture firmly into the dish, and bake for 20 minutes, rotating the pan halfway through for even baking.
Allow the granola to cool completely for 2–3 hours before breaking or crumbling into bite-sized pieces.
Imagine if I felt about vegetables the way I feel about popcorn—maybe I’d absentmindedly eat several peppers and cups of broccoli before noticing.
Or maybe not.