Big Cluster Peanut Butter Granola Recipe 435
BIG CLUSTER PEANUT BUTTER GRANOLA RECIPE - (4.3/5)
Provided by á-29897
Number Of Ingredients 10
Steps:
- 1.Preheat the oven to 275 degrees. Mix the oats, nuts, flour, baking powder, and salt together in a large bowl. Whisk the peanut butter, canola oil, real maple syrup, vanilla, and milk together until smooth. Pour the wet mixture over the oat mixture and stir to combine. 2.Line a large (9x13 or larger) jelly roll pan with parchment paper. Pour the granola mixture onto the pan and spread evenly. Bake for 15 minutes; stir once. Bake for another 15 minutes until golden brown and dry to the touch, but check back before the timer goes off to make sure it's not getting too brown and dry. You want it to still be semi-soft. Leave the granola out for a while (2-3 hours) to cool, cluster, and crunchify. I left mine in the oven after it had cooled down to prevent the eat-a-cluster-every-time-you-walk-by problem. Serve on yogurt, with fruit, ice cream, milk, or just as a clusterific snack.
BIG-CLUSTER CHOCOLATY GRANOLA
This granola pairs the bittersweetness of a good chocolate bar with the crunch and nuttiness of classic granola. By not stirring and by letting it cool in the oven, the granola will break apart in big clusters - perfect for snacking on. Eat this granola with berries and yogurt for breakfast, by the handful for an afternoon pick-me-up, or with peanut butter ice cream after dinner. (And yes, if you eat it with milk like cereal, it makes chocolate milk!) If you like your granola on the sweet side, stir in milk chocolate chips or a chocolate cereal like Cocoa Puffs once the granola is cool. Alternatively, lean into its bitterness by adding cacao nibs or chocolate-covered espresso beans.
Provided by Ali Slagle
Categories breakfast, snack, finger foods
Time 1h
Yield 5 cups
Number Of Ingredients 8
Steps:
- Heat the oven to 300 degrees. In a large bowl, use a fork to stir together the maple syrup, oil, cocoa powder and salt until smooth. Add the oats, nuts and seeds, and stir until combined.
- Spread the mixture out on a parchment-lined sheet pan. Bake, without stirring, until fragrant and dry to the touch, 35 to 40 minutes.
- Sprinkle the dried fruit over the granola (if using), then turn off the oven. Leave the granola in the oven to cool completely, 30 minutes to an hour, then break into clumps. Store in an airtight container at room temperature for up to 2 weeks.
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- Mix the oats, flour, baking powder, and salt together in a large bowl. In a separate bowl, whisk the peanut butter, canola oil, real maple syrup, and vanilla until smooth. Pour the peanut butter mixture over the oats and stir to combine. Be sure all of the oats are coated with the peanut butter mixture. I like to use a rubber spatula.
- Transfer the granola to the prepared baking sheet; spread evenly. With a fork, I separate the granola into bite-size clusters.
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