Peanut butter and honey–a match made in heaven. I make no apologies to you, jelly. And thank goodness we don’t have peanut allergies in our house because peanut butter is pretty much its own food group.
I love granola, but it hasn’t had a regular place in our cupboard until recently, when I discovered this peanut butter granola. Given our student-family status, the reason isn’t hard to figure out. Granola is super-dee-duper expensive, like $10 per pound or more. I’ve even bypassed homemade granola because it usually calls for other expensive or specialty items like flax, chia seeds, hand-plucked acorns of a truffula tree…you get the picture. Nuts come at a minimum of $7 per pound, and as dearly as I love them, I just have to say no at this point in life. Dare to resist food the price of illegal drugs. Yep, that’s my motto…
When I stumbled upon a recipe for this peanut butter granola through one of my favorite bloggers, I had it in my oven ten minutes later, no kidding. It uses ingredients I almost always have in the pantry. I adapted the recipe a bit to suit our tastes and to be more college-budget-friendly. The result is a golden, crunchy, peanut-buttery granola sweetened with honey that warms your mouth with hints of tropical coconut and cinnamon.
Literally nothing could be better with bananas than this peanut butter granola (okay, except homemade hot fudge sauce). Bananas and yogurt, banana milk, banana ice cream, we’ve tried it all. It’s also great on its own with milk. As in, ten-billion-times-better-than-frosted-corn-flakes good.
If you want a simple, inexpensive yet terrifically tasty granola, this is for you!
adapted from Alaska from Scratch
- 4 cups old-fashioned oats
- 1 cup shredded coconut
- ¼ cup canola oil
- ¼ cup butter
- ½ cup creamy peanut butter
- ¼ cup honey
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Position two oven racks in the center-most positions in the oven. Preheat to 325*. Line two baking sheets with foil.
In a large bowl stir together the oats and coconut. Set aside.
In a small saucepan, heat the oil, butter, peanut butter, honey, brown sugar, cinnamon, and salt over medium heat. Stir and heat just until everything melts together. Immediately pour over the oats and coconut and quickly stir until everything is coated.
Divide between the two prepared baking sheets and spread the oats into a flat layer on each pan. Sprinkle with a little additional salt for added flavor if desired.
Place both sheets in the oven and bake for 20 minutes. Remove from the oven, stir the granola, and return to the oven, trading the position of the baking sheets so that the one from the lower rack is now on top. Bake for an additional 5-10 minutes until the granola is golden and fragrant. If it is under-cooked the coconut will not be fully toasted and will be chewy.
Let cool completely before breaking apart. Store in an airtight container for up to two weeks.
Makes about 5 cups of granola.