I love granola. It’s quick, tasty and substantial, making it perfect for breakfast or a snack. I love to eat granola in a fruit and yogurt parfait or I often enjoy it by the fistful. However, I don’t like paying such a high price for it at grocery stores. This is my
first second time trying homemade granola. The first attempt was the same day but I may have burned that batch. I loved the results of the second batch and it was gone in no time. This recipe is a keeper and I can’t wait to try some other variations!
3 cups rolled oats (do not use instant or quick oats)
2/3 cup peanuts, coarsely chopped
1/2 cup honey
2 tbsp canola oil
1/4 tsp salt
1/4 cup peanut butter
Adjust an oven rack to the middle position and preheat the oven to 325F. Toast the peanuts in a 12 inch skillet over medium heat, stirring constantly, for 2-3 minutes until the peanuts are a light brown and smell lovely. Stir in the oats and oil and continue to toast until the oats are a light golden brown (about 2 minutes). Off the heat, stir in honey, peanut butter, and salt until oats are well coated. Spread oats on a baking pan in an even layer. Bake in the oven for 15 minutes, stirring every few minutes, until the oats are a nice golden brown. Move the oats to 1/2 of the baking sheet and press down in a 1/2 inch layer. Let the granola cool to room temperature, about 30 minutes. Loosen the dried granola with a spatula, break into small clusters, and serve. You can store granola in an air tight container for up to a week.
Source: Recipe adapted from Annie’s Eats
**What’s your favorite granola combination?**