The Rockwood Bakerys Peanut Butter Granola Less Sweet Version Recipes

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EASIEST PEANUT BUTTER GRANOLA EVER



Easiest Peanut Butter Granola Ever image

I wanted to find a peanut butter granola recipe that works for me, and here it is! Eat it like cereal, on yogurt, or by the handful.

Provided by DumbleDog

Categories     100+ Breakfast and Brunch Recipes     Cereals     Granola Recipes

Time 55m

Yield 3

Number Of Ingredients 6

1 ½ cups oats
¼ cup raisins
¾ teaspoon ground cinnamon
3 ounces peanut butter, slightly melted
1 egg white, beaten
1 ½ teaspoons honey

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with waxed paper.
  • Mix oats, raisins, and cinnamon together in a bowl. Mix peanut butter with the oats mixture using your hands until ingredients are coated in peanut butter; add egg white and honey and continue mixing with hands until evenly mixed. Spread the mixture onto the baking sheet.
  • Bake in preheated oven for 10 minutes, stir, and continue baking until beginning to brown, 5 to 10 minutes more.
  • Let granola cool until it begins to harden, at least 30 minutes.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 47.4 g, Fat 16.8 g, Fiber 6.6 g, Protein 14 g, SaturatedFat 3.4 g, Sodium 151.2 mg, Sugar 14.3 g

CRUNCHY PEANUT BUTTER, CHOCOLATE, COCONUT GRANOLA



Crunchy Peanut Butter, Chocolate, Coconut Granola image

If you're at movie night with your family, or just hungry for a sweet and salty snack, you will always be wanting to make 2 times the recipe! If you don't want the chocolate to melt, put them in after the rest of the granola cools and settles. Serve right away or store in fridge up to 1 week. Enjoy!

Provided by kellie1000

Categories     Breakfast and Brunch     Cereals     Granola Recipes

Time 50m

Yield 10

Number Of Ingredients 10

cooking spray
2 tablespoons honey
2 tablespoons peanut butter
2 cups rolled oats
⅔ cup sunflower seeds
⅔ cup chocolate chips
⅓ cup shredded coconut
⅓ cup brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a 9x13-inch baking sheet with aluminum foil; coat with cooking spray.
  • Combine honey and peanut butter in a microwave-safe bowl; microwave on high until melted, about 20 seconds. Stir well.
  • Place the rolled oats in a large bowl. Drizzle honey-peanut butter mixture over oats; toss to coat. Mix in sunflower seeds, chocolate chips, coconut, brown sugar, vanilla extract, and cinnamon until evenly combined. Spread mixture onto the prepared baking sheet.
  • Bake in the preheated oven until lightly browned, about 22 minutes. Let cool for 20 minutes.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 29.8 g, Fat 13 g, Fiber 4 g, Protein 5.7 g, SaturatedFat 4.7 g, Sodium 20.8 mg, Sugar 15.3 g

THE ROCKWOOD BAKERY'S PEANUT BUTTER GRANOLA (LESS SWEET VERSION)



The Rockwood Bakery's Peanut Butter Granola (Less Sweet Version) image

Adapted from The Rockwood Bakery in Spokane, Washington. I've reduced the sugar content in the original recipe and also cut the recipe in half to yield a more manageable portion. This version makes about 2 full cookie sheets of granola. Source: The Spokesman-Review newspaper.

Provided by averybird

Categories     Breakfast

Time 40m

Yield 11 3/4 cup servingss, 11 serving(s)

Number Of Ingredients 12

5 1/2 cups old fashioned oats
1 cup shredded coconut
1 1/2 cups sliced almonds
1/2 cup vegetable oil
1/4 cup packed brown sugar
1/2 cup chunky peanut butter
1/3 cup light corn syrup
2 tablespoons honey
1 tablespoon vanilla
1 teaspoon cinnamon
1/4 cup dried cranberries
1/4 cup golden raisin

Steps:

  • Preheat oven to 325 degrees.
  • Mix oats, coconut and almonds in a large bowl; set aside.
  • Combine remaining ingredients in a saucepan. Stir over medium heat until sugar dissolves and ingredients are well mixed. Pour warm mixture over dry ingredients in stages, stirring well in between. Continue stirring until all dry ingredients are coated.
  • Transfer granola to 2 greased cookie sheets (with raised edges) and spread evenly.
  • Bake for 20-25 minutes (as needed), until deep golden brown, stirring every 8-10 minutes with a metal spatula. Be sure you keep an eye on it, as it can burn rather quickly if you turn your back!**.
  • **Note: the original recipe lists baking time at 45-60 with stir intervals of 10 minutes however I suspect this is for a large commercial oven. If I'd followed these instructions my granola would be burnt to a crisp! In short, adjust baking time to your personal oven.
  • Remove from oven and cool. Continue to stir and break up granola.
  • When completely cooled, add the dried fruit and mix to combine. Serve with milk, over yogurt, or plain.

Nutrition Facts : Calories 499.5, Fat 27.6, SaturatedFat 5.8, Sodium 90.2, Carbohydrate 55.9, Fiber 7.3, Sugar 18.5, Protein 11.2

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