Small Batch Peanut Butter Granola
A small batch peanut butter granola recipe to put in your arsenal because you can always use another granola recipe, am I right? And because peanut butter, duh.
Before we get to the granola, can we please talk about the new Adele album for a minute? Holy moly am I girl crushing. Seriously, you guys. The entire album is stunning. I can’t get over how haunting her voice is. But in a really good way if that makes sense. And it’s all about heartbreak and love and lost love and moving on and I find myself getting meloncholy over imaginary boyfriends. I’ve zealoulsy reverted to my jr. high days playing this album on repeat. Only this time it’s Adele I blast from my iPhone in the kitchen while I do dishes and make turkey meatballs instead of a recorded Madonna tape playing on my ghetto blaster as I sit on my floor day dreaming about marrying Pete Sampras. And that cat eye Adele has got going on? Owning. It.
Like I said, I’m majorly girl crushing.
And speaking of crushing, I’m smitten with this granola too. It’s no where near my Adele obsession but still. I do love myself some homemade granola. I know I already have half a dozen granola recipes on the blog but what’s one more? Especially when it involves peanut butter. I particularly love this recipe because it’s small batch. It makes just enough to get us through a week of topping yogurt for breakfast, bedtime snacking with milk and the occasional handful when you’re feeling snacky. This granola is positively addictive. Local honey, natural peanut butter, coconut oil, and pure vanilla. A touch of kosher salt, unsweetened coconut and toasted cashews finish it off. I dare you not to eat half of it straight from the oven but I urge you to wait because it gets even better as it cools off and crisps up.
Moral(s) of the story: Adele is amaze-balls and peanut butter in granola is the bomb.Print
- 1 1/2 cups rolled oats
- 1/4 cup coarsely chopped cashews
- 2 tablespoons brown sugar
- 1/8 cup melted coconut oil
- 2 (heaping) tablespoons creamy peanut butter
- 1/8 cup honey
- pinch kosher salt
- 1/4 teaspoon pure vanilla extract
- 1/2 cup toasted unsweetened shaved coconut
- Preheat oven to 325F degrees.
- In a small bowl combine oats and cashews; set aside.
- In a small saucepan combine brown sugar, oil, peanut butter, honey, and pinch of salt. Warm over medium heat, stirring occasionally, until well combined and pourable. Stir in vanilla.
- Pour peanut butter mixture over oats and stir to evenly coat oats and cashews.
- Spread oats evenly on a lined (either with parchment or a silicone baking mat) baking sheet. Bake for about 20 minutes total taking care to stir the granola and rotate the pan every 6 minutes or so.
- The granola will start to brown at the edges. Keep a close eye on it so it doesn’t burn. Remove pan from oven and let cool completely on the pan. Add coconut.
- Transfer granola to a storage container and store granola at room temperature for up to two weeks.