• TwoCabbages Kitchen

Peanut butter Granola | Vegan | Delicious

Io A-D-O-R-E granola! In every form, big chunks, small chunks, with raisins, almonds, dates, coconut, cinnamon, chocolate... I mean, I always experimento new recipes and the awesome thing is that every time it works perfectly! Yes, because granola is one of those "pantry-friendly" meals that you won't need to weight doses carefully, as it often happens with some recipes. And I'll say more: the more nuts and sweetener you add, the more wonderfully tasty your granola will be.

Let's start by saying that there are two "currents of thought" about granola: those that agglomerate, creating chunks, and those that don't. It depends on your taste, or on the use you want to make out of it. In fact I recommend the chunks to eat as a snack, while the other type to eat for breakfast in yogurt or milk.

This recipe is part of those that do not form chunks, oat flakes remain separate and don't agglomerated while this granola does. If you are looking for a perfect and absolutely delicious granola for breakfast then you have found the right recipe: peanut butter makes it super yummy. When I tasted it for the first time, I immediately understood that I should dedicate a post to let everybody known it. The sweetness of the maple syrup, with the nutty notes of the peanut butter and the crunchiness of the coconut flakes make this granola a mix of infallible goodness, which everyone will love. Warning: it is addictive.

Prepare it on sunday morning for breakfast: it's super quick to make, and will boost your day!

TIPS & tricks

  • To let granola cook more evenly, stir it with a spatula after 10-15 minutes of baking time;

  • Once baked, wait until it cools down completely before sealing it in an airtight container. This step is essential to get a dry and crunchy granola;

  • Be careful not to use a baking tray too small for the amount of granola: it won't cook evenly, and the result will be a "not crunchy granola". Anyway, should it happen, just let it cool completely, then divide it into two baking trays and bake for another 15-20 minutes;

  • For MAXIMUM crunchiness, keep it in the fridge: it will always be crisp and crunchy!

Granola is great for breakfast, topped with yoghurt and fresh fruit, or simply eaten straight from the jar as an healthy snack at home, at work or at school.

  • 250 g rolled oat flakes;

  • 45 g almonds;

  • 45 g walnuts;

  • 50 g coconut flakes;

  • 50 g sunflower seeds;

  • A big handful of dessicated bluebarries;

  • 90 g peanut butter;

  • 60 g coconut oil;

  • 60 g maple syrup;

  • A tbsp salt.

  1. Preheat the oven to 320 °F (160 °C);

  2. Prepare the wet ingredients: heat on the stove the coconut oil, peanut butter and the maple syrup, until is gently melted;

  3. Prepare the dry ingredients: in a bowl mix together the rolled oat flakes, roughtly chopped almonds and walnuts, sunflower seeds, coconut flakes and the salt;

  4. Make the batter: pour the wet ingredients on the dry ones, and start by mixing everything literally "squeezing" the batter with your hands, so the liquids will be complety absorbed;

  5. Let's bake it! Pour the mixture onto the baking sheet. Spread it evenly and press flat. Bake for 15 minutes, then add the bluebarries, mix and press again, and bake for other 15 minutes.

How to store Granola

You can keep your granola in the fridge, in an airtight container up to 3 weeks. But don't worry: it'll be gone in a few days ;)

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