Another pecan recipe that I want to know where to find. 😄
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| Yes! Those are our strawberries! (With slug bites trimmed off). |
Peanut Butter Granola
- 8 cups old-fashioned rolled oats (1 large 42-ounce box)
- 2 cups chopped pecans
- 2 cups unsweetened coconut
- 1 cup natural crunchy peanut butter
- 1 cup honey
- 1 tsp pumpkin pie spice
- 1 tsp vanilla
- 1 tsp salt (optional)
- dried fruit (optional)
In a saucepan, gently heat peanut butter, honey, and salt until liquidy. Mix all ingredients in a large bowl. Stir well. Spread out on baking pans or sheets. (I use three 9x13-inch pans). Bake at low heat (225°F / 110°C), stirring every 10 to 15 minutes until golden brown (about 40 to 50 minutes). Remove from oven and continue to stir occasionally until cool. Makes a gallon jar's worth.
- If adding dried fruit, add after baking so it stays soft and moist.
- I only add dried fruit when fresh fruit isn't in season.
- Any or all ingredients can be substituted!
Try:
- different rolled grains
- different nuts
- different sweeteners
- different spices
- different nut butters
- substitute butter for nut butter
We eat our granola with kefir instead of milk.
17 comments:
I can't tell you how good those (trimmed!) strawberries look! Yours are two months ahead of ours!
Mmmm, that sounds SO good!
Have not tried a granola recipe like this. Will give it a go. Looks good! Can't wait for my strawberries. Yours look so luscious!!!
Mama Pea, I thrilled with the strawberries. Gonna make strawberry shortcake for dessert today!
Daisy, and it is!
Nina, I admit that I'm picking them with some green still on them. That's mostly to stay ahead of the slugs. They aren't as bad in my wood chip mulched beds, but a few are willing to cross the chips for strawberries!
Thank you, Leigh! This looks like an awesome recipe! A keeper for sure!
Have you ever dehydrated your own strawberries? They'd be a great addition to this. For non fresh strawberry times. This granola recipe is similar to mine, but I also add wheat germ.
I think I'm going to have to print out this recipe! So many possibilities, though I know I'll stick with honey for the sweetener. We seem to have a surplus these days.
I'm guessing two sheet pans would work as well as three 9x13?
Wyomingheart, it's our current favorite breakfast!
Jo, I have in the past, but I rarely get enough to do something like dehydrate or make jam. I only have something like a dozen plants left. Hopefully, I can propagate more this year.
Kelly, it makes a lot so you'd just have to see how well two sheet plans work. I like the high sides of the 9x13s for stirring. I tend to be pretty messy with most things. :P
Granola is one of those things I really like to munch on but rarely do and have never attempted making it though I know if it fairly easy to do so. I'm not sure why either of those things are that way in my household. I suspect it is because I was just never brought up around granola.
Like Ed, Granola is something I love to eat when it is there but seldom think about making it (although it seems relatively straight forward).
On another note, I can assure you that dehydrated or freeze dried strawberries are highly valued here by the rabbits for snacks. It is their favorite!
Ed, I was reluctant to make it in the past because it's fairly time consuming. It's not hard to do, but it needs to be stirred frequently to brown easily. So it's a good job if I'm doing something else in the kitchen. Now that we're enjoying it so much for breakfast, I find it easier to work it into my schedule.
TB, I should think that dehydrated strawberries would be a favorite for everybody! :) I think granola making, like everything else, just has to be a part of the routine.
One of mine and the two legged kids was a almond recipe for granola in the Deaf Smith Cookbook. Does the peanut butter work as a substitution for any added oil or butter?
Will try a batch of this and share with family.
Goatldi, almonds would be yummy! I regret that we lost our almond tree last year, having only gotten one descent crop (and that one difficult to shell).
Yes, the peanut butter substitutes for oil or butter. I had to experiment with amounts, but half and half with honey works very well. I think almond butter would work too!
In fact, I'll probably re-name this "peanut butter granola" for my recipe page, because the pecans are easily substituted with other nuts and/or seeds. I think the PB defines the recipe better.
Hello Leigh: I found you due to a recent mention on Patrice Lewis’s Rural Revolution site. Both Patrice and some of her readers spoke very highly of you. I had to check out your site. Being highly food motivated prompted me to, right away, look at your recipes. This Peanut Butter Granola is wonderful. I made it yesterday. Love that it did not contain any what I consider unhealthy oil, such as canola, cottonseed, etc., and is highly adaptable.
The recipe didn’t state flaked or shredded coconut so I used very finely shredded, and that might have made my recipe contain more coconut. The sauce part looked like it might not be enough to cover the dry ingredients so I added a little more honey, and a quarter stick of butter (half stick next time��). It took a lot more than 40-50 minutes to get to what I thought was “done”, but never having made granola I didn’t know what to look for. Next time, and that will be sooner than later, I will use 4 pans to bake it which I think will help the moisture evaporate better. I’m sure the long time was due to my batch having extra moisture, and I live in Florida, so humidity affects everything even though we have AC.
Thank you so much for the recipe and your blog. I will be a regular reader from now on.
Jillee, hello and welcome! Thank you for your kind words. Your granola adaptation sounds wonderful. Experimenting is the best way to adapt and perfect a recipe. Plus, it's fun eating the various experiments. :)
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