It is no secret that I am obsessed with peanut butter. Actually any nut butter in fact. Ever since I got an Optimum 9400 blender I have had so much fun making nut butters. If you have a high powered blender all you have to do is put the nuts into the blender and then wait a few minutes for this mixture to turn into a delicious creamy ‘butter’. I really enjoy this granola on days when it is hot and I feel like something light, cold and easy to prepare. I usually serve this granola piled high with fresh seasonal fruit, a dollop of coconut yoghurt and then splashed with cold almond milk.
Not a fan of peanut butter? + This recipe would work really well with another nut butter to replace the peanut butter. Cashew or hazelnut butter would be my pick!
Is your child allergic to nuts? + Simply omit the peanut butter. + I have word from a friend (who begged me for this recipe!), that replacing the peanut butter with tahini + a few extra tablespoons of sweetener, was delicious!
1 cup oats,preferably gluten free
1 cup coconut flakes
1/2 cup almonds, roughly chopped
1/2 cup cashews, roughly chopped
1/2 cup walnuts, roughly chopped
1/2 cup pepitas
1/4 cup chia seeds
6 tablespoons melted coconut oil
6 tablespoons peanut butter
1 tablespoon maple syrup (optional)
1 heaped teaspoon cinnamon
Preheat your oven to 160 degrees celsius. Combine all of the ingredients in a bowl and stir or use your hands, making sure that the wet ingredients evenly coat the dry ingredients. Spread onto a baking tray lined with baking paper. Bake for 15-20 minutes, stirring half way to ensure the granola is evenly cooked. Serve with milk, yoghurt and berries. Store for up to 2 months in an airtight container in the fridge.
Tip: This granola is delicious sprinkled on top of a pancake stack, chia pudding, or smoothies, or even eaten as a snack!