I love granola. It has become a part of my weekly diet. I bring it to work to snack on, I use it to make yogurt parfaits, I eat it on warm fruit as a quick and easy fruit crumble. I love it.
This is my favourite granola recipe from The Kitchn. I use 3 cups of cranberry trail mix instead of buying the peanuts, pumpkin seeds, and dates/cranberries separately. I also usually add 1/2 teaspoon of cloves and allspice to the recipe. It’s delicious – Enjoy!
Peanut Butter and Honey Granola
Makes about 8 cups
- 3 cups old-fashioned rolled oats
- 2 cups shelled roasted peanuts
- 1 cup hulled raw pumpkin seeds
- 1 cup wheat germ
- 1 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 cup honey
- 1/2 cup packed dark brown sugar
- 1 cup natural peanut butter, smooth or chunky
- 1 1/2 teaspoons vanilla
- 2/3 cup vegetable or olive oil
- 3/4 cup chopped dried dates
Heat the oven to 325°F. Line a large baking sheet with parchment paper. In a large bowl, combine oats, peanuts, pumpkin seeds, wheat germ, salt, cinnamon, and ginger.
In a small saucepan (or microwave), mix the honey and brown sugar. Bring to a simmer over medium heat, stirring constantly. Turn off the heat and stir in the peanut butter and vanilla until smooth. Pour over the oat mixture. Pour in the oil, and stir thoroughly. The mixture will be chunky and rough.
Spread the oat mixture evenly on the prepared baking sheet and bake for 40 minutes, stirring twice while baking. Transfer the granola to a large bowl and add the dates, tossing to combine.