Granola was always my cereal of choice when I was growing up. My mother refused to buy those sickly sweet, chemical laden, neon-coloured -- loops, pops and charms. As a kid I always felt I was missing out on a whole world of fun, but I am now thankful I never really developed a taste for that stuff. Seriously, you might as well just have a bowl of candy for breakfast and call it a day.
Making your own granola is super easy and it is well worth the effort. A lot of granola recipes call for a mixture of vegetable oil and honey to help bind everything together, but I decided to use peanut butter in place of the vegetable oil to reduce the fat slightly and bump up the protein power.
This is just a basic recipe - feel free to make changes to suit your personal taste. Dried fruits can also be added at the end of the cooking process. I recently read somewhere, that the secret to getting the really clumpy granola ( probably the only time that clumpy is a good thing) is to take some of the uncooked oats and pulse them in a food processor to make an oat flour and mix with the other raw ingredients. Unfortunately, I didn't read this until after I made this batch, so I never got to try it out. Sounds like a brilliant idea!
Peanut Butter Granola - It's magically delicious!
1 cup chunky peanut butter
1/2 cup honey
1/2 cup water
1 - 2 Tbsp dark brown sugar
6 1/2 cups uncooked multi grain hot cereal ( mine was a mixture of rolled oats, flax seeds, sunflower seeds, rye and barley flakes )
Preheat oven to 250 F. Heat peanut butter, honey, water and brown sugar in a medium saucepan over medium - low heat for 5 minutes, stirring often. Mix with the multi grain hot cereal. Spread into two greased 13 x 9 inch pans. Bake for about one hour, stirring every 15 minutes and rotating pans. Keep in a tightly sealed container.
Tags: Breakfast, Peanut Butter, Granola