I know, I know. You’re rolling your eyes at me today. Like every other weekend, as you feverishly typed in this site address, which you clearly do on regular basis, you were excited to see something new. Something original. Something I haven’t been doing at least monthly for awhile now. Well, my friends, this week is not your week. Why? Because we’re eating my favorite things, in my favorite forms again. Why, you ask again? Because, this is my blog damn it! Introducing, Peanut Butter and Jelly Granola!
As you ALL know, I love granola, and I love peanut butter. While I’ve gone on and on about the nutritional value of each in the past, truth be told, I eat them mostly just because they’re delicious. Come to think of it, it’s actually quite incredible that this flavor hasn’t met this vehicle yet on the blog. Well, the time has come. I’ve run out of my Mango Coconut Chocolate Granola. So, I’m in desperate need of a new mid-morning/mid-afternoon/midnight snack. Just like my other granola recipes, this one is super simple. It involves two bowls, a spatula, and a sheet pan. That’s it! Oh, and a hungry tummy, and a hankering for all things peanut butter. Let’s get started!
We’ll start with our dry ingredients, which consist of old fashioned oats, salt, and unsalted dry roasted peanuts. Be sure to use old fashioned oats. Quick oats will become mushy before crisping up in the oven. As much as I love a creamy oatmeal, when I eat granola, I’m going for that crunch factor.
Then, in your wet bowl, you’ll combine the honey, brown sugar, oil, powdered peanut butter, and vanilla. Here, you have a few different options. Personally, I go with honey because I think it goes well with peanuts, but if maple is more your style, use some pure syrup instead! With the oil, I use canola because it’s neutral tasting, but vegetable or coconut will work just fine here as well. As for the powdered peanut butter, use any brand you like. PB2 is sold in most grocery stores these days.
Okay, here’s the tough part. Combine the two.
Phew! You did it! Now, just spread this mixture onto a sheet pan prepared with a piece of parchment paper. We’ll be cooking this at a lower temperature of 325 degrees, because we don’t want the honey to burn before the oats crisp up a bit. Make sure, when your granola is baking, to stir about every 10 minutes. Just to be safe. For me, my granola usually looks done after about 26-28 minutes. You’ll know when it moves around easily on the pan, and has a slightly golden brown color.
Okay, without sarcasm, here is the actual tough part. The wait. You’ll want to be patient as your granola cools. The more time you give it to cool, undisturbed, the crunchier it will get. Once you’ve waited about 30 minutes, and your granola is cool to the touch, mix in your dried fruit and peanut butter chips. I just found that Craisins has made a dried strawberry flavor, which I am loving. But, I will admit, there’s some added sugar in there. If you are keeping this more wholesome, go for a “no sugar added” variety. Trader Joe’s has great ones. And, you could probably do without the peanut butter chips. But, come on, let’s be honest…you really can’t.
And, there you have it folks! A classic (and perfect) flavor combination, in a hand-held, easily-poppable form. Can it get any better? I think not!
Next week, we’re channeling my love for all things Southern. Until then, stay tuned and stay hungry!
- 3 ¾ cups old-fashioned oats
- ¾ cup unsalted dry roasted peanuts
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup, plus 2 tablespoons honey
- 1 tsp vanilla extract
- ¼ cup brown sugar
- ½ cup canola oil
- 3 teaspoons powdered peanut butter
- ¾ cup dried strawberries
- ½ cup peanut butter chips
- Mix dry ingredients – oats, peanuts, powdered peanut butter, salt
- In a separate bowl, mix wet ingredients – honey, oil, vanilla, brown sugar, powdered peanut butter
- Combine wet and dry ingredients.
- Spread onto baking sheet lined with parchment paper – bake for 26-28 minutes, stirring every 10 minutes
- When completely cool, mix in dried fruit and peanut butter chips.