"We seldom get into trouble when we speak softly. It is only when we raise our voices that the sparks fly and tiny molehills become great mountains of contention."
I am a granola fiend. I
eat it by the handfuls when no one or everyone is looking, and five
out of seven mornings a week I spoon it onto a bowl full of
yogurt.
And I’m not the
only one. Brian loves the stuff, too, and has been known to pilfer
the last jar of granola and take it to work without even a smidgeon
of I’m-stealing-your-precious-granola-guilt.
Clearly, a container of
granola sitting on a pantry shelf is not safe in my house (neither is
Brian when I go after my morning breakfast ritual only to realize the
travesty that has befallen, leaving me alone and granola-less).
Apparently September is
just the right time for peanut butter granola to be perfected.
Don’t ask me why. I’ve learned not to question the whys,
whens and wherefores of granola inspiration. All I know is it’s
here and it’s yummy.
Not only is this peanut
butter granola exceptionally simple, it’s particularly special
if you are me and throw in a few mini chocolate chips after it’s
all cooled off and ready to play nice with the chocolate.
Of course, that part is
optional, but you may want to try it. Just once. Just to see. You
know, so you can make a really educated decision about whether
chocolate is truly necessary (I’m seriously biting every tongue
I have not to shout out the only true answer to that conundrum).
Methinks it’s a
great start to the weekend if a batch of this granola gets made,
don’t you? I’ll be schlepping a long a big tub of it to
all our soccer games tomorrow as a little pick-me-up (and I
might even let the kids have some, too).
Peanut Butter Granola Yield: Makes about 4 1/2 cups of granola
You can leave the nuts
out completely, if desired (same with the chocolate chips) or change
it up and add in other ingredients you may enjoy like cacao nibs,
other nuts or seeds, and whatever else your heart desires. Just try
to keep the general ingredient amounts the same.
Ingredients
1/3 cup creamy peanut butter
1/3 cup honey or pure maple syrup
1 teaspoon vanilla
2 tablespoons coconut oil
Pinch of salt
1 cup chopped, toasted nuts (almonds, peanuts, etc.)
3 cups old-fashioned rolled oats
1/2 cup mini chocolate chips (also optional)
Directions
Preheat the oven
to 325 degrees F.
Line a large,
rimmed baking sheet with parchment paper and lightly grease the
parchment with nonstick cooking spray.
In a bowl (for the
microwave) or in a saucepan (for the stove), combine the peanut
butter, honey, vanilla, coconut oil and salt. Melt over low heat
until the ingredients are smooth and well-combined.
In a large bowl,
toss together the nuts and oats.
Pour the peanut
butter mixture over the dry ingredients, stirring with a wooden
spoon until evenly coated — the overall granola mixture won't
be overly wet once combined so don't fret.
Spread the granola
into an even layer on the prepared baking sheet.
Bake for 15-20
minutes, tossing once or twice during the baking time.
Let the granola
cool on the baking sheet (it will get crispier as it cools). If
desired, stir the mini chocolate chips into the granola after it has
cooled completely. Store in an airtight container at room
temperature for up to two weeks.
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.
