From The Low-Cholesterol Oat Plan by Barbara Earnest and Sarah Schlesinger.
This granola is soooo yummy, it's like eating cookies for breakfast. I always add in a chopped apple and use almonds rather than peanuts, but I really don't think you can go wrong with this one. Every time I make a batch of this stuff I have to divide it equally into two separate containers so my husband and I are sure to get even shares.
2/3 c unhydrogenated peanut butter or almond butter
2/3 c honey
1/2 t cinnamon
1 t vanilla extract
3 c old-fashioned rolled oats
1 c oat bran
1 c raisins
1 c unsalted peanuts
Preheat oven to 300 degrees.
Combine peanut butter, honey, and cinnamon in a saucepan over low heat and stir until they are all liquified. Stir in vanilla.
Combine all remaining ingredients and stir in the peanut/honey mixture, coating evenly.
Spread granola onto a baking sheet and bake for 40 minutes. (Then the recipe says to leave the pan in the turned-off oven for 1 1/2 hours. I never do this because I like mine soft. If you prefer crunchy granola then follow this step.)
Keep refrigerated in an airtight container.
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