Wildly Addictive Peanut Butter Granola
Introduction
A store near my daughter's house in California has peanut butter granola in the bulk food section. But I couldn't find it anywhere near my house in Illinois, so I found this recipe online and made my own. Now I'm glad I couldn't find it at the store. It's cheaper and I can control the ingredients that are used.
Ingredients
2 1/4 c. oats
1/2 c. flour
1/2 t. baking soda
1 t. pure vanilla
3 to 5 Tablespoons vegetable oil
1/3 c. peanut butter (or other nut butter)
1/4 c. brown sugar
Add-ins (I usually don't use add-ins): 1/2 c. mini choc. chip morsels, 1 c. mixed peanut butter and choc chip morsels, 1 c. choc chips
1/2 c. flour
1/2 t. baking soda
1 t. pure vanilla
3 to 5 Tablespoons vegetable oil
1/3 c. peanut butter (or other nut butter)
1/4 c. brown sugar
Add-ins (I usually don't use add-ins): 1/2 c. mini choc. chip morsels, 1 c. mixed peanut butter and choc chip morsels, 1 c. choc chips
Directions
1. Preheat oven to 350 degrees.
2. Mix together the oats, flour, and baking soda in a large mixing bowl. Stir in the vanilla extract.
3. Add the vegetable oil and peanut butter and mix. The mixture will be a bit chunky.
4. Stir in the brown sugar.
5. Stir in chosen add-ins. The mixture will be a bit moist from the oil and peanut butter, but overall it should be rather dry and chunky. Spoon the granola into a square 8-inch cake pan.
6. Bake the granola for 20 minutes or until lightly browned. Cool for 10 min. in the pan, and then dig in! Before storing, allow granola to cool completely in the pan and then store it at room temp. in a tightly sealed container. This granola will keep for at least a week. But, it won't last that long before it gets eaten.
2. Mix together the oats, flour, and baking soda in a large mixing bowl. Stir in the vanilla extract.
3. Add the vegetable oil and peanut butter and mix. The mixture will be a bit chunky.
4. Stir in the brown sugar.
5. Stir in chosen add-ins. The mixture will be a bit moist from the oil and peanut butter, but overall it should be rather dry and chunky. Spoon the granola into a square 8-inch cake pan.
6. Bake the granola for 20 minutes or until lightly browned. Cool for 10 min. in the pan, and then dig in! Before storing, allow granola to cool completely in the pan and then store it at room temp. in a tightly sealed container. This granola will keep for at least a week. But, it won't last that long before it gets eaten.
Number of Servings: 6
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