This peanut butter inspired granola came to me as I prepared for a recent road trip to Nashville. Granola is quick and easy to assemble and when you do it homemade you can be sure it is chock full of wholesome and natural ingredients. Get into the recipe below and be sure to add to and adapt as you see fit.
Peanut Butter Coconut Granola
4 cups gluten free rolled oats
1/3 cup unsweetened coconut flakes
3/4 cups peanut butter
1 tablespoon earth balance
1/4 cup pure honey
1/3 cup almond milk
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1/4 cup organic brown sugar
1 tablespoon flaxseed meal
1/3 cup golden raisins
1/3 cup dried cranberries
- Pre-heat oven to 200 degree. In a small saucepan on low heat, melt earth balance, peanut butter, brown sugar, maple syrup, honey, and vanilla stirring constantly. Stir in almond milk until smooth. Set mixture aside
- In a large bowl combine oats, coconut flakes, and flaxseed meal. Combine peanut butter to dry mixture making sure to coat well. Stir in raisins and cranberries. Spread the moistened mixture on a olive oil sprayed cookie sheet.
- Bake granola for 60-65 minutes or until golden and crisp. Remove granola from oven and allow to cool on a baking rack for 15-20 minutes, cut granola into squares.
