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This Crispy Peanut Butter Granola is so moreish, you'll love it sprinkled over your yoghurt or eaten by itself by the spoonful!

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!

Course Breakfast
Keyword Almonds, Coconut Oil, Maple Syrup, Peanut Butter, Puffed Rice, Rolled Oats
Prep Time 10 minutes
Cook Time 30 minutes

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

  1. Pre heat the oven to 180°c

  2. Line a large baking tray with baking paper.

  3. Place the coconut oil, peanut butter and maple syrup in a small pot and mix over a low heat until melted and fully combined.

  4. Roughly chop the almonds.

  5. Mix all the dry ingredients together in a large mixing bowl

  6. Pour the wet ingredients into the dry ingredients and mix to combine.

  7. Pour the ingredients onto the lined baking tray and spread it out into a thin layer.

  8. 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.

  9. 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.