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Monday, May 24, 2010

Peanut Butter Granola, #2

I got up way too early today, so I messed around and started trying this recipe.  It's super easy & fast...and fantastic tasting!  Wow!  I had to put it away quickly so that I would stop eating it!

Peanut Butter Granola #2
The granola may be stored in an airtight container at room temperature for up to 2 weeks, or it can be refrigerated or frozen for up to 1 month.

Makes about 6 cups (12 servings)

4 tablespoons olive oil(or whatever you have, or use butter)
1 cup creamy or chunky peanut butter
1/2 cup honey
1/2 cup packed light or dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3 1/2 cups rolled oats (do not use quick-cooking)

Preheat the oven to 375 degrees.
Combine the oil, peanut butter and honey in a microwave-safe medium bowl. Microwave on HIGH for 1 minute, then stir. Heat another 30-60 seconds and stir again.
Add the brown sugar, vanilla extract and salt, stirring until smooth, then add the oats and mix until they are evenly coated. Spread the mixture evenly on an ungreased baking sheet and bake for 10 minutes, or just until browned and crisp.  Stir and put back in the over for a couple minutes if you need to brown a bit longer.
Let cool on the baking sheet, then break up into bite-size pieces. Store in an airtight container.

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