Peanut Butter Granola Version No. 2

Welcome to my culinary adventures…and perils.

I am happy to say I have a success story to share. I haven’t shared anything in a long time. But here we go.

I discovered how to make crunchy peanut butter granola.

Peanut Butter Granola Version No. 1 was not crunchy. Crispy, but not crunchy. It was tasty (yes, that is goal number one), but I wanted to make granola that stayed in lumps. Not granola in which every oat wanted to be its own individual oat. You can tell that from the pictures. Shudders.

It’s the difference in method. And the addition of one special ingredient. Other than that, do what you want. I’m easy like that.

Peanut Butter Granola Version No. 2

6 cups old-fashioned oats

1/2 cup oat bran*

1/2 cup wheat bran*

1/3 cup coconut*

1/4 cup sesame seeds*

1/2 tsp. salt

3/4-1 cups nuts (use peanuts, cashews, walnuts, almonds, pecans, or a combination)*

1/2 cup applesauce

1 cup natural peanut butter

1/4 cup oil (olive, canola, or coconut)

1/3 cup sugar

1/3 cup honey or maple syrup

1/2 tsp. vanilla

*These ingredients are optional. Add them for extra flavor or nutrition!

Preheat oven to 250 degrees. Use the convection setting if you have it. In a large bowl, combine oats, oat bran, wheat bran, coconut, sesame seeds, salt, and nuts. In a microwave safe container or measuring cup, combine applesauce, peanut butter, oil, sugar, honey, and vanilla. Microwave 2-3 minutes, until hot and bubbly. Stir until smooth. Pour peanut butter mixture into oat mixture. Mix until damp and well-combined…use your hands! Press the granola into 1 or 2 jelly roll pans, as if they were granola bars. Make it solid. This is crucial if you want crunchy granola. Bake at 250 for 2-ish hours, moving the pans to different racks every 20-30 minutes. DO NOT STIR. This is crucial if you want crunchy granola. The granola is done when it’s completely dried out and pleasantly brown. Let the granola cool. Break into chunks – big, medium, small – however you like it.

Serve with fruit and milk or yogurt. Or eat it plain.

Note: add more honey or sugar if the granola’s not sweet enough for you! 

This recipe was adapted from Healthy Food for Living. Thanks for the inspiration, Lauren!

So, that’s Peanut Butter Granola Version No. 2. The new method is to press in the pan and bake it on low; the new ingredient is applesauce. Experiment and enjoy!

Cooking for His glory,

Rachel

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One thought on “Peanut Butter Granola Version No. 2

  1. Jenny Finley says:

    OOHH the press-in-the-pan part is the crucial point I missed in my previous attempts to make crunchy granola… thank you!!

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