Peanut Butter and Honey Granola
I found an ingredient in my store for “powdered peanut butter”. It’s basically peanut butter in powdered form as the name states. Wow this can unlock so many options where the consistency of the ordinary peanut butter omitted it from recipes. So I thought I would give it a try on Granola.
Now ordinarily I use Maple Syrup and Honey but only use traditional peanut butter if I am making a granola bar but not run of the mill granola. This stuff changes that for granola.
The other discovery I made during my 21day body makeover was Coconut Oil and MCT. If you every used coconut oil in the jar it behaves like chap stick. Melts easily but comes in solid form. MCT is liquid form with whatever made it a solid is removed. So it’s super easy to work with and you can use it like a typical oil.
4 cups GF Oats (Red Mill)
1/4 cup Maple Syrup
1/4 cup local honey
1/4 cup MCT oil or melted coconut oil
1/4 Powdered Peanut Butter
2 pinched of Kosher Salt
Dried Figs diced
Whatever else you like in your granola
Super easy and almost not worth describing but I do have a tip for you.
1. Preheat your oven to 200 degrees. In a baking sheet that is sprayed or lined with parchment paper take your oats, oil, honey, syrup and peanut butter powder and mix well. Cook for 1 hour.
2. In a bowl add the rest of your “add-ins” and coat them with a little of honey, syrup, PB powder and oil and coat so that it mirrors the oats.
3. After the oats roast/bake for an hour add the other ingredients and cook for 90 minutes or until the granola is to your liking. I found that keeping the nuts out for that hour saves them from getting burned. Especially if you like crunchy or hard granola. Serve over, milk, yogurt or even plain.