May 9, 2021

Peanut Butter Granola

 Another pecan recipe that I want to know where to find. 😄

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. 

Recipe Notes: 
  • 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!
  • 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. 

Peanut Butter Granola © May 2021 by Leigh


Mama Pea said...

I can't tell you how good those (trimmed!) strawberries look! Yours are two months ahead of ours!

daisy g said...

Mmmm, that sounds SO good!

Nina said...

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!!!

Leigh said...

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!

wyomingheart said...

Thank you, Leigh! This looks like an awesome recipe! A keeper for sure!

J.L. Murphey said...

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.

Kelly said...

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.

Kelly said...

I'm guessing two sheet pans would work as well as three 9x13?

Leigh said...

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

Ed said...

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.

Toirdhealbheach Beucail said...

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!

Leigh said...

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.

Goatldi said...

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.

Leigh said...

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!

Leigh said...

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.

Jillee said...

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.

Leigh said...

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. :)