Ok, this Granola served with yoghurt and Strawberries is so good, it’s like having dessert for breakfast. And yes, I have it for dessert when I’m still feeling the munchies.
I was inspired by one of my favorite sandwiches, peanut butter and jelly.
I just can’t figure out why this hasn’t occurred to me sooner to use a nut butter instead of oil, it’s like….Duh…..
So next time I’m trying it with almond butter, that has to be good too, right? Right.
I was just dying to write this post, but I had to wait and wait because my Boiler is making a knocking sound that’s driving me insane and “the guy” just came over to fix it. Needless to say it didn’t make any noise when he was here. So now, two hours later and a gallon or two of coffee later, he’s finally gone without finding anything. Aaaaargh, so frustrating, it’s going to start making that sound again any minute now, I’m sure of it. I promised him I was going to record it for him on my phone next time the knocking started, more to prove to him that I’m not crazy.
Anyway, still no noise….(????)
Ok, back to the granola, it’s quick to make. Just a few ingredients, mix it , bake it , done.
I only made a small amount since it was a test, but it turned out so good that I’m posting it straight away. You can easily double the amount if you need a larger quantity.
And the best part is that you’re adding nutritional value to your breakfast granola.
Peanut butter has a combination of both fiber (2 g per serving) and protein (8 g per serving) that fills you up and keeps you saciated longer, so you eat less overall.
A serving of peanut butter , 2 tablespoons, has 3 mg of vitamin E (antioxidant), 49 mg of bone-building magnesium, 208 mg of potassium, and 0.17 mg of immunity-boosting vitamin B6. Research shows that eating peanuts can decrease your risk of heart disease, diabetes, and other chronic health conditions. One study published in the Journal of the American Medical Association found that consuming 1 ounce of nuts or peanut butter (about 2 tablespoons) at least 5 days a week can lower the risk of developing diabetes by almost 30%.
Have I convinced you yet?
Gluten free √
Refined Sugar free √
Makes: 4 Cups
- 3 C. (gluten free) Oats
- 1/3 C. Honey
- 1/3 C. Peanut Butter (pure no sugar added)
- 1 tsp. Vanilla extract
- 1/2 C. toasted Coconut flakes
- 3 tbsp. mini Chocolate Chips
- Pre heat the oven to 180° C / 350° F
- Start by toasting the coconut flakes in a dry pan over medium heat for a few minutes. When golden, remove from heat and set aside.
- Put the peanut butter jar in the microwave and heat for one minute, or until very soft.
- Place the oats, honey, peanut butter and vanilla in a large bowl and mix thoroughly with a spoon or with your hands.
- Spread out on a baking sheet that has been lined with baking parchment.
- Place in the middle of the oven and bake the granola for about 20 to 25 minutes or until golden and toasted.
- Make sure to stir a few times half way.
- Remove from oven and let cool completely before adding the chocolate chips or they will melt.
- Add the coconut and stir to combine.
- Keep in a mason jar.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥