GOLDEN PEANUT BUTTER GRANOLA


One common theme will be the number of granola recipes I have on here! Having been away for a month working remotely in the alps (dreamy!) I have hit the ground running back in Paris with clients old and new. I am also back in my kitchen and making sure our homemade granola jars are always fully stocked!


One of my most successful experiments has been adding nut butters to my granola mix. It creates such a wonderful roasted flavour and once the milk has had time to soak in the granola, the taste is super scrummy!


Give this recipe a go and see what wonderful smells it creates while its baking. Make sure you let it cool well before any hungry fingers get stuck in. The texture is best when you leave it to cool in the tray. It then breaks up extra chunky and crispy!




RECIPE: serves 8-10


4 large tbsp coconut oil (butter also possible)


5-6 large tbsp honey/maple syrup (add to desired sweetness!)

3 tbsp crunchy or smooth peanut butter (my favourite is Pip n Nut!)


4 teaspoons cinnamon


1 teaspoon mixed spice


1 teaspoon vanilla essence/extract/powder


400g rolled oats (these are best for texture but any oats will work)


50g flaked almonds


50g pumpkin seeds


50g nut of choice - I like walnuts or pecans


100g golden raisins


100g california raisins or dried fruit of choice



METHOD:


Preheat the oven to 150C fan/170C conventional/gas mark 3.


In a medium-size saucepan heat the oil/butter and honey/syrup gently until melted and combined. Carefully add in all the spices, vanilla essence and peanut butter. Keep it on the lowest heat and stir well until all the peanut butter has combined. This can take a varying amount of time depending on how thick your peanut butter is.


In a large bowl add the oats, seeds and nuts. Stir well so they are evenly spread throughout. Do not add the dried fruit, they can burn and harden in the oven. It is best to leave this out of the baking and add once cool at the end.


Carefully pour the peanut butter mix into the dry ingredients bowl and mix thoroughly until all the ingredients are coated well and evenly. Ensure no dry bits remain at the bottom of the bowl.


Evenly spread the oat mix onto a large baking tray lined with baking parchment. Place in a preheated oven and bake for 20-25 minutes. Keep an eye on it as ovens can vary.


Once it is evenly golden (don’t become impatient and bake it higher than 150C as it browns too quickly! Trust me, I speak from experience!) remove from the oven and leave to cool completely until it starts to harden.


Once cool, add the raisins and dried fruit and stir well so evenly spread. Pour into an airtight container and it will keep for a good week or 2 - in theory! It depends how quickly it is eaten!



Enjoy!


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