Peanut Butter Granola

One of the things I missed most during our vegan diet was yogurt.  Oh goodness, greek yogurt.  I yearned for it.  With dairy moving slowly back into my life, I decided to make a batch of granola to have with yogurt for breakfast this week.  The plan was to do the usual granola, nothing new.  But then I happened upon Madison’s recipe last week and was intrigued.  I love peanut butter.  I have a tendency to eat it in spoonfuls out of the jar.  I put away a lot of peanut butter when we were vegan.

Peanut butter granola doesn’t go well with greek yogurt, but I couldn’t resist the recipe.  My peanut butter addiction totally trumped my need for greek yogurt. I just had visions of all these tiny crunchy oats coated in a sweet peanut butter mixture, served with cold milk.  With 5 cups of that on hand now, I think I can forego the yogurt for a few more days.

Peanut Butter Granola adapted from Espresso and Cream/ All Recipes

Makes 5 cups

4 cups rolled oats

1 cup finely chopped walnuts

1/4 ground flax seed

1/2 c smooth peanut butter

1/3 c vegetable oil

1/3 c honey

1 T molasses

1 tsp cinnamon

1 tsp vanilla

1/2 tsp salt

Preheat the oven to 250 degrees.  In a saucepan, combine the wet ingredients over medium low heat until smooth.  Set aside to cool slightly.  In a large bowl, combine the dry ingredients.  Pour the peanut butter mixture into the dry ingredients and toss well.  Spread the granola in a thin layer over two foil lined baking sheets.  Bake for 1 hour and 15 minutes, stirring the granola every 15 minutes.  Let cool before serving.