The secret of what makes this granola so good is two things: peanut butter and brown butter. The peanut flavor in this granola is subtle, but for an even subtler flavor, use 1/4 cup peanut butter. For a more assertive peanut flavor, add peanuts in addition to pecans or almonds. This is just a start.
Peanut Butter and Honey Granola
Makes about 5 cups
- 3 tablespoons / 45 g unsalted butter
- 1/3 cup / 100 g honey
- 1/3 cup / 85 g peanut butter (crunchy or smooth)
- 2 tablespoons / 25 g coconut or vegetable oil
- 2 1/4 cups / 200 g old-fashioned oats
- 1/4 cup / 20 g ground flax seed (optional)
- 1/4 cup / 45 g brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1/2 teaspoon fine sea salt or kosher salt
- 1/2 teaspoon flaky sea salt (optional)
- 1 cup / 60 g dried, unsweetened coconut (large flakes or small shreds are fine)
- 1/2 cup / 75 g slivered almonds or pecan pieces
- 1/2 cup / 75 g dried fruit, like cranberries or raisins (optional)
Heat the oven to 325ºF. Line a rimmed baking sheet with parchment paper and lightly coat with nonstick spray.
In a small saucepan over medium heat, melt the butter until it begins to brown. Stir in the honey, peanut butter, and oil.
In a large bowl mix together the oats, flax seed, sugar, spices, and salt. Pour in the butter/honey blend and stir well with your hands.
Spread the oats onto the baking sheet and bake the granola for 15 minutes, stirring once or twice.
Add the nuts and coconut and bake 10 – 15 more minutes, stirring once or twice, or until the edges are deep brown and the center is golden brown.
Stir in the dried fruit and let cool completely. Store in an air-tight container for up to 2 weeks.
How to make it your own:
For a leaner, less crunchy granola, add 1/4 to 1/2 cup more oats.
Use any kind of nut you like. I’ve tried pecans and almonds, but walnuts work, too.
Almond butter or cashew butter can be used in place of peanut butter.
Coconut oil, walnut oil, or plain old vegetable oil also can be used interchangeably.
Maple syrup can take the place of honey. (When measuring either, coat the liquid measuring cup with nonstick spray.)
Line a rimmed baking sheet with parchment paper and lightly coat it with nonstick spray for easier clean-up.
Lower the temperature if you notice the edges of the granola browning too fast.
Add dried fruit (if using any) at the end.
To make granola with larger clusters, don’t stir it as it cools