If you know anything about me, you know that I love peanut butter. I could probably write a love song about peanut butter, but that would just be weird, so I’ll spare you the song and give you some pictures instead. Fair enough?
Anyway, peanut butter + granola = a PB lovers’ dream breakfast.
Throw in some strawberries and a banana, and I’m one very happy girl.
So, for this recipe, you’re only going to need six ingredients. SIX. It’s really that easy.
Now, all you have to do is roll up your sleeves and dig your hands in a big bowl of oats and peanut butter.
Peanut Butter Granola
|Prep time||10 minutes|
|Cook time||15 minutes|
|Total time||25 minutes|
|Meal type||Breakfast, Main Dish|
|Misc||Child Friendly, Pre-preparable|
- 2 1/2 cups rolled oats
- 2 cups quick oats (Or you can use rolled oats pulsed in the blender for about 5 seconds.)
- 1/2 cup sunflower seeds (optional)
- 1 cup pure cane sugar
- 1/3 cup natural peanut butter, warmed (I used crunchy.)
- 1/4 cup water
|Mix oats and sunflower seeds together in a large bowl.|
|Preheat oven to 350 degrees Fahrenheit, and line 2 rimmed baking sheets with parchment paper.|
|Warm your peanut butter in the microwave for about 15 seconds, then stir it into your oats mixture. Add water, and mix with a spoon, or with your hands, until everything is well incorporated.|
|Bake your granola at 350 degrees F for 15 minutes, stirring every 5 minutes. Allow granola to cool completely before transferring it to an airtight container. Granola stays delicious for at least 10 days in an airtight container at room temperature.|