Taking a break from everything pumpkin. Last year we went a little pumpkin crazy and got really sick of it. In fact it was a little difficult to get into the mood for pumpkin this year. Although once fall hit it did start to sound good again, but this year we will pace ourselves.
There are lots of yummy pumpkin granola recipes out there and we will probably share one on here, but enough of the pumpkin for now. So here is the latest granola we made, and it's a good one!
Peanut Butter Granola
2 1/2 cups old-fashioned rolled oats (make sure to use gluten free, if needed)
1/2 cup ground golden flax seed
1/3 cup creamy peanut butter
1/3 cup honey
1/4 cup water
1 teaspoon vanilla
1 teaspoon ground cinnamon
1. Preheat oven to 300°F. Line a baking sheet with parchment paper or Silpat liner, then set aside.
2. In a large bowl, mix together the rolled oats and ground flax seed. Set aside
3. In a small sauce pan, heat the peanut butter, honey and water over medium-low heat, stirring constantly until smooth. Once the mixture is smooth, add vanilla and cinnamon until well incorporated.
4. Pour the peanut butter mixture over the oat mixture and stir until the oat mixture is evenly coated.
5. Spread the mixture onto the lined baking sheet in an even layer.
6. Bake at 300°F for 35-45 minutes. After baking for 15 minutes, using a spatula, flip large pieces of the granola over (this promotes getting nice big chunks of granola). Then repeat after 10 minutes. Check the granola again after 10 minutes. If it is starting to get too browned, pull it from the oven. If not, give it another stir and bake it for another 5-10 minutes. Keep a close eye on it too it doesn't over bake.
7. The granola may be a little soft coming out of the even, but let it cool completely uncovered for at least an hour on the baking sheet and it will get hard and crunchy.
Note: Roasted peanuts, honey-roasted peanuts and/or chocolate chips can be added after the granola has cooled.
Enjoy!
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