Crispy Peanut Butter Granola
Crispy Peanut Butter Granola.
The twins love yoghurt. Well in saying that they go through phases like everything else, but when they love it, they love it, but it doesn’t fill them up. I’ve started adding crunchy peanut butter to Norah’s, which then gave me the idea to make Crispy Peanut Butter Granola to sprinkle on top too.
I didn’t plan to make Peanut Butter Granola, so I just looked in the pantry to decide what we we’re going to put in it. Puffed rice, rolled oats, almonds and coconut. I do really like the flavour of toasted quinoa and normally would chuck some chia seeds in the mix, ooh or even pepitas…. but this was what I had so I used it.
Ratios.
It always takes me a bit of messing around to get the wet and dry ratios right. And if I’m honest I mixed the two together, then decided I needed more moisture and then after having it in the oven for a bit, I thought I’d added too much…… but I’m pretty happy with the end result of this Crispy Peanut Butter Granola and it doesn’t taste like anything I’ve had before.
It smells soooo good.
The kids get excited when they smell that something good is cooking. This was no different, the toasty smells coming from the kitchen were amazing….. but they didn’t see what I had done before it went in the oven, so I think they were expecting biscuits of some sort. Norah was straight in the kitchen when I opened the oven and was obviously disappointed.
I was not disappointed. I was kinda just like the little kid (like Norah who came running) that wanted to taste it as soon as it came out the oven. And I haven’t learnt about the burnt tongue thing… face palm.
Favourite New Breakfast.
For breakfast the next morning I decided it was definitely a much better time to try out this new Crispy Peanut Butter Granola. I took the Greek yoghurt out the fridge and….. dropped it on the floor. The lid came off and the bottom broke off and there was yogurt all over the kitchen. Face palm, again!
I managed to clean up the mess (without cursing too much) and save the middle part of the yoghurt.
Frozen raspberries are Norah’s thing at the moment. She wants them on or in everything…. so as a base I used frozen raspberries. Then a nice amount of natural Greek yogurt, a heaped tablespoon of Mayver’s Crunchy Peanut Butter and topped it with my new Crispy Peanut Butter Granola. YUM!!!!
Mum Hack.
Right, so as a first time Mum, I’m learning tricks as I go. Children and meal times seems to be a problem for most parents, but add Cystic Fibrosis to the mix and it’s a whole new level of stress. So one of my tricks is to make the kids’ food, but just pretend it’s mine. As soon as I sat down with this big bowl of yoghurty, peanut buttery, crispy goodness, Norah’s eyes lit up. “Can I have some?” Were the first words that came out of her mouth….. of course my darling, I’ll share ‘mine’ *wink* And we do a quiet happy dance inside.
The Kids like it!
Norah actually really liked it. She asked for more peanut butter. Which honestly I’m never going to complain about. If you could see my cupboard full of empty Mayver’s Peanut Butter and Tahini jars, you’d probably think I have a problem…. but she loves it and she’s growing, so I’ll keep using it in everything;
Chocolate, Peanut Butter and Tahini Smoothie
Chocolate and Peanut Butter Chia Mousse
Chocolate, Peanut Butter and Tahini Cookies
Avocado and Peanut Butter Brownies
Crispy Chocolate and Peanut Butter Fat Bombs
She ate the Crispy Peanut Butter Granola, the yoghurt and the raspberries. And then asked for it for breakfast the next day…. but if you remember, I dropped the yoghurt on the floor…. so I’ve added that to the shopping list for next week.
Add different ingredients.
I’ve made this a second time, but didn’t have any almonds left, so I used walnuts (always have them on hand now because Norah LOVES my Apple Pie Bliss Balls) and cashews (I’ve been making a lot of my new Vegan Chocolate Mousse). The taste was quite different from the original, but still delicious!
Also if you’re looking for a granola for on the go, check out my Tahini Granola Bars!
Crispy Peanut Butter Granola
This Crispy Peanut Butter Granola is so moreish, you'll love it sprinkled over your yoghurt or eaten by itself by the spoonful!
Ingredients
- 200 g raw almonds 109.4g of fat
- 1 cup puffed rice
- 2 cups rolled oats 17.4g of fat
- 80 g desiccated coconut 52.1g of fat
- 180 g smooth natural peanut butter 88.9g of fat
- 180 g coconut oil 180g of fat
- 1/4 cup maple syrup
Instructions
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Pre heat the oven to 180°c
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Line a large baking tray with baking paper.
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Place the coconut oil, peanut butter and maple syrup in a small pot and mix over a low heat until melted and fully combined.
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Roughly chop the almonds.
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Mix all the dry ingredients together in a large mixing bowl
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Pour the wet ingredients into the dry ingredients and mix to combine.
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Pour the ingredients onto the lined baking tray and spread it out into a thin layer.
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Place the tray in the oven and bake for approximately 30 mins, moving it around 3 or 4 times so that it cooks evenly. Watch it closely so that it doesn't burn.
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Allow it to cool before storing it in an airtight container, in a cool dry place.
Recipe Notes
Total fat: Approximately 447.8g of fat.
Approximately 20 serves (40g) at 22.39g of fat per serve.
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