Welcome to my new breakfast obsession, peanut butter granola 🙂
I know I am a little obsessed with all things peanut butter, but I wanted to try and crack this heavenly ingredient as a healthy breakfast treat. I love peanut butter pancakes and muffins but I don’t like the guilt or the inches these delights put on my waistline if eaten every day. So I needed to find a healthier way to enjoy it and I think I’ve cracked it!
Homemade granola is really easy to make and takes very few ingredients to make a basic one. You just need some rolled oats, a liquid sugar (I use honey and it makes a great binding agent) and that really is about if for your most basic granola.
But who wants plain old granola? You can use any add-ins you fancy like dried fruits and nuts.
I have tried this recipe so many times to bring you the best one and this one is definitely it. The peanut butter is strong enough to be enjoyed but not over powering, like some of the other times I have made this.
It is just the right amount.
I added a little Quinoa to give this granola a healthy boost, its rich in vitamin E, packed full of healthy heart friendly fat like monounsaturated fat in the form of oleic acid and rich in fibre and so much more, so adding this super food was a real no brainer 😀
I also added in pumpkin seeds, which are packed full of zinc and protein. Sunflower seeds were also added because they are packed full of selenium, which can help to prevent cell damage and are full of magnesium which is good for bones and they taste really good to boot 😀
I added some flaked almonds as well as they are good for helping to lower cholesterol as they are packed full of healthy fats and vitamin E. I also added some sultanas mainly because they taste great but they too are packed full of protein and fibre.
You could add what you like but this is a great combination and everything compliments each other really well.
Homemade Peanut Butter Granola
Yield 475 grams (3 and 1/2 cups)
A crunchy homemade granola flavoured with peanut butter and packed full of healthy add-ins like quinoa, pumpkin seeds, flaked almonds, sultanas and sunflower seeds.
- 100 grams rolled oats, (1 cup)
- 55 grams quinoa, (1/4 cup)
- 5 tablespoons smooth peanut butter
- 3 tablespoons clear runny honey
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 80 grams sultanas, (1/2 cup)
- 40 grams pumpkin seeds, (1/4 cup)
- 45 grams sunflower seeds, (1/4 cup)
- 35 grams flaked almonds, (1/4 cup)
- Preheat your oven to 160C / 325F / Gas mark 3 and get a medium size baking tray to hand.
- Measure out your oats and quinoa and place to one side.
- Put your peanut butter and honey in a microwavable bowl and heat on a medium heat for 30 seconds. Take it out and give it a good stir, it should have liquefied the peanut butter.
- Add the ground cinnamon and vanilla extract and mix in well.
- Pour in the oats and quinoa and stir until everything is well covered, then sprinkle on a baking tray and pop in the oven for 10 minutes.
- After 10 minutes give your granola a stir then pop it back in the oven for another 10 minutes.
- While your granola is baking weigh / measure out the rest of your ingredients. The sultanas, pumpkin seeds, sunflower seeds and flaked almonds and leave to one side.
- Once the baking time is up, take your granola out of the oven and allow it to cool, this will allow the granola to crisp up.
- If there are any large clumps gently break them up to a more manageable size. Sprinkle the rest of your ingredients on top of the granola and gently mix in.
- This granola will keep for up to two weeks in an airtight container. Serve with yogurt, fresh fruit or even just with milk.