My daughter asked me to buy some granola last week. She wanted to stir it into her yogurt. I wrote it on the grocery list, then somewhere a little voice said “You could make granola!” I’ve never made it before, so I don’t know what that was about, but it seemed like something that would be pretty hard to screw up.
I searched through several recipes but none of them were exactly what I wanted so this is my version. I’ve found it very hard to leave alone since I took it out of the oven last night, so I’m calling it a success.
Peanut Butter Cashew Granola
Preheat oven to 300 degrees.
Combine in a large bowl:
6 cups rolled oats
2 cups cashew pieces
1 1/2 cups sunflower seeds
1 1/2 tablespoons ground cinnamon
1/2 cup packed brown sugar
1/3 cup oil
1/2 cup peanut butter
1 cup honey
1 tablespoon vanilla
After all ingredients are well combined, spread out on two large, ungreased baking sheets. Bake at 300 degrees for 10 minutes. Stir. Return to oven for 10 minutes. Stir again. Cook 5 minutes longer, or until golden. Pour onto paper towels to cool. I added 1 1/2 cups broken, dried banana chips, sprinkled over the cooling granola.
If you don’t like cashews or sunflower seeds, you can use any kind of nuts. Replace the peanut butter with almond butter. It’s fairly sweet, so you could leave out the brown sugar if you prefer. To cut down on fat, replace some of the oil with applesauce. Add some dried fruit after it’s done baking. Try different seasoning instead of, or in addition to, the cinnamon. Add ground flax seed or wheat germ. Throw in a few chocolate chips. If some people in my house wouldn’t have rejected it, I would throw in some coconut. In fact, I might do a coconut, dried pineapple and macadamia nut batch. You almost can’t go wrong.
We’ll see how long this stuff lasts in my house. I think I might as well add the ingredients to next week’s grocery list right now.