This peanut butter granola was my first try at making granola from scratch.
It turned out so good that I practically ate the whole batch in one sitting — which is why I rarely make my own: I have zero willpower around fresh granola.
Someone please lend me some self-control.
I combined several sticky ingredients, mixed them thoroughly, then spread the mixture across a baking sheet.
I admit I ate many spoonfuls before it even went into the oven. What is it about granola that makes it so addictive? It’s almost impossible to stop at the suggested serving size.
This batch is another thing Mr. How Sweet didn’t get to taste. I don’t think I even told him I made it — and he wouldn’t have been thrilled anyway since it lacked meat.
For him, “granola” screams hippie fare. He gets visibly uncomfortable when I drag him into stores like Whole Foods or a food co-op.
Also, the main reason he missed out: his wife—bless her—ate a giant bowl while he was out shoveling snow. We each do our part.
Peanut Butter Granola
Ingredients:
1 1/2 cups rolled oats
1/4 cup puffed rice
1/4 cup wheat germ
1/4 cup natural peanut butter
3 tablespoons honey
2 tablespoons chopped peanuts
Pinch of salt
Directions:
Preheat the oven to 350°F (175°C). Combine all ingredients in a bowl and mix until evenly coated. Spread the mixture in a thin, even layer on a baking sheet. Bake for 15–20 minutes, stirring once or twice, until the granola is golden brown and crispy. Let cool completely so it clumps and crisps further, then store in an airtight container.
Do you have a favorite granola recipe? I’d love to hear your tips and variations!
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