I go through phases where I will have peanut butter and jelly sandwiches for lunch most days for a couple of weeks in a row. This usually happens when I need to bring lunch to campus. This semester I can usually eat lunch at home so I don’t have to worry about my meals being portable. However, this has left me with a severe shortage of PB&J in my life. That were this granola comes in.
I’ve been enjoying this granola for breakfast with cashew or soy milk or plain as a snack. I love the flavor from the peanut butter and the sweetness from the raisins. I also love my granola chunky, which this granola does perfectly. The secret is not touching it when it comes out of the oven – you have to let it cool completely. It also helps to have the right proportion of wet to dry ingredients.
Let me know if you give this recipe a try – I’d love to know what you think!
- 3/4 creamy peanut butter
- 1/2 cup pure maple syrup
- 1/4 cup almond milk
- 3 cups rolled oats
- 1 1/2 cup raisins
- 1 cup peanuts, chopped
- 1/2 cup oat or wheat bran
- 1/2 teaspoon salt
- Preheat oven to 300°F and line a rimmed baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, add the peanut butter and maple syrup. Microwave for 30 seconds and stir. Add the almond milk, stir, and set aside.
- In a large bowl, mix together the oats, raisins, peanuts, bran, and salt. Pour the wet ingredients over the dry and stir until combined.
- Spread granola on prepared baking sheet. Bake until fragrant and brown, about 30 minutes, stirring once. Let the granola cool before moving to a sealed container.