My kids could probably eat their own weight in granola and yogurt. I may not be fancy enough to make my own yogurt, but to save some cash, I decided to try my hand at making granola.
Because I’m not wild about overly sweet foods, this recipe from The Kitchn piqued my interest, as it mostly involves peanuts as the main flavor. Could you involve almonds or some other nut butter? Sure, but I love peanuts and I had plenty already in the house. Here are the rest of the ingredients I used:
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- 3 cups old-fashioned rolled oats
- 2 cups shelled roasted peanuts
- 1 ¼ cup hulled pumpkin seeds (aka pepitas)
- 2/3 cup wheat germ
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ cup honey
- ½ cup packed dark brown sugar
- 1 cup natural peanut butter (I used smooth, but do what you like)
- 1 ½ teaspoons vanilla
- 2/3 cup olive oil (or oil of your choice)
- 1 cup chopped dried dates
- Heat the oven to 325°F. Line a large baking sheet with parchment paper (Note: Parchment paper works really well in a way that I don’t think greased aluminum foil would). In a large bowl, combine oats, peanuts, pumpkin seeds, wheat germ, salt, cinnamon, and ginger.
- In a small saucepan, mix the honey and brown sugar. Bring to a simmer over medium heat, stirring constantly. Turn off the heat and stir in the peanut butter and vanilla until smooth. This only takes around 5 minutes total. Pour over the oat mixture. Pour in the oil, and stir thoroughly. The mixture will be chunky, but try to get the peanut butter mixture as evenly covering the oat mixture as you can.
- Spread the oat mixture evenly on the prepared baking sheet and bake for 40 minutes, stirring twice while baking. I did 15 minutes, stir, 15 minutes, stir, then 10 minutes.
- (Note: 40 minutes is pretty much exactly what you need to keep it from burning. Do not get distracted and not get up right away when the timer goes off, or you’ll have a few burnt bits. Learn from my mistakes.)
- Transfer the granola to a large bowl and add the dates, tossing to combine. Yields around 8 cups of granola, which will hopefully keep the granola-fiends in your house satiated for some time.
The end result is definitely something that will taste better with a bit of milk or yogurt, and maybe another drizzle of honey. On its own, it’s tasty, but it does not bake up into chunks that are easily eaten by the handful. Now that I know how my oven cooks it, and exactly what time it needs, I’m sure my next batch will be even better.
If you’ve got any other great granola recipes, do give a shout in the comments.