My Husband’s Not-So-Secret Love Affair

5 Mar

finished granola 2 final

I love my husband.  But ever since I’ve known him, he’s been having this love affair with peanut butter. I first witnessed this little love-fest on our first date: after a movie, we walked to the Penn State Creamery and Joel ordered his beloved bowl of peanut butter swirl ice cream.  I didn’t think much of it at the time, but over the eight years we have been together I don’t think he has EVER ordered anything other than a bowl of peanut butter swirl ice cream. Like, ever.

Needless to say, I know the way to my man’s heart:  Soft peanut butter cookies, fresh out of the oven.  Peanut butter toast.  Peanut butter cups. Peanut butter. Peanut butter.  Peanut butter…Throw in some chocolate chips and he is one happy camper!

So when I found this recipe for Peanut Butter Granola a few years ago, I couldn’t get into the kitchen fast enough to bake it.  It comes together in a breeze, and it is perfect served with milk or over yogurt for breakfast, or as a sweet afternoon treat.  So, this isn’t your healthy bowl of bran cereal…but you’ve got your whole grains from the oats and whole wheat flour; ground flaxseed for your Omega-3s, and natural peanut butter for your healthy fats and protein.  Sounds pretty healthy to me!

HERE’S WHAT YOU’LL NEED:

heres what youll need2

  • 2 cups old-fashioned rolled oats (Don’t use that over-processed “quick oat” stuff here)
  • ½ cup whole wheat flour (can substitute gluten-free flour if desired)
  • ½ cup flaxseed meal
  • Heavy pinch of kosher salt (~1/2 tsp)
  • 4 tbsp natural peanut butter
  • 4 tbsp agave nectar
  • 2 tbsp canola oil
  • ½ cup peanuts
  • ½ cup chocolate chips (optional)
  • ½ cup raisins

TOOLS:

  • Large mixing bowl
  • Rubber spatula or spoon
  • Measuring cups (liquid and dry)
  • Large rimmed baking sheet

HERE’S WHAT TO DO:

  1. Preheat oven to 350F.
  2. Combine peanut butter, agave, and canola oil in mixing bowl.
  3. Add in oats, flour, flaxseed meal, salt, and peanuts and stir well to combine.
  4. Spread in thin layer onto baking sheet and bake for 8 minutes.
  5. Stir well, then bake for additional 6-8 minutes, until the edges begin to brown.  WATCH CAREFULLY! It’ll be just underdone one minute, and burned to a crisp the next…
  6. Remove from oven and cool for 15-20 minutes.  Then sprinkle on chocolate chips and raisins.  Let sit for a few minutes, then lightly toss the granola to allow some of the melty chocolate chips to coat the granola.
  7. Cool completely before transferring to an airtight container.
  8. Store at room temperature (if your house is super warm, particularly in the summer, you may want to store in the fridge) for up to two weeks.  But I promise it won’t even last that long!


TIPS:

  • Use natural peanut butter!  I love Whole Foods 365 Brand crunchy and creamy peanut butters—just peanuts and salt, no added hydrogenated oils or sugars.  It actually tastes like peanuts!  I also like Smuckers Natural, and Crazy Richards brands.
  • If you don’t have agave nectar…substitute honey, maple syrup, or brown rice syrup.
  • I bet this would be just as yummy with almond butter and chopped almonds instead of the peanut butter and peanuts.  If you try it, let me know how it turns out!

Enjoy!

Lorie

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