I’m not sure where everyone is from that’s reading this, but it’s still pretty chilly here in Chicago and it’s ALMOST JUNE! It’s stressing me out, so I just keep baking comfort dishes to help me forget what it’s like outside. Good news is we have a few days here in Chicago coming up in the 80s! I’ve been making this homemade peanut butter granola a lot lately and I have zero regrets. It’s made with all natural honey, organic peanut butter, and unrefined avocado oil from Newfoundfoods. If you’re not a fan of peanut butter, try out my other granola recipe here.
This recipe was actually supposed to be homemade granola bars, but I still haven’t mastered getting everything to stick together. Adding more oil and honey is the last thing I want to do, so I’m still experimenting to keep the granola healthy.
I’ve mentioned this in my homemade almond butter granola post, but I’ve never been a big granola person due to the amount of sugar. While honey still has sugar, I feel better eating granola homemade knowing it’s natural. I’m actually in the process of experimenting with dates instead of honey as well!
This crunchy granola is delicious in yogurt, smoothies, pancakes, or on it’s own! It adds a little extra crunch and a sweet flavor to whatever it is that you’re eating. I’m going to mix this into my pancake mix this weekend because…. why not!?
A crunchy granola recipe made with gluten free oats, low sugar cereals, and no refined sugars.
- 2 cups gluten free oats @bobsredmill
- 2 cups Brown Rice Crisps @wholefoods
- 2 cups Heritage Flakes cereal @traderjoes
- 1 1/4 cup dark cocoa bark @traderjoes
- 2 TBSP Chia Seeds @traderjoes •
- 1 mashed banana
- 1/2 cup Avocado Oil @newfoundfoodies
- 1 cup Organic Peanut Butter @traderjoes
- 1/3-1/2 cup Honey @wholefoods
- 2 tsp Pure Vanilla Extract @costco
- Sprinkle of sea salt optional
Mix all dry ingredients in a bowl.
Mix all wet ingredients together and bring to a simmer on low heat until mixture thickens.
Allow the liquid to cool just a tad and pour over dry ingredients. The chocolate will melt if it’s still hot, so if you want to avoid that add chocolate later.
Mix all ingredients and place into a large class pan. Spread evenly and flatten.
Option to bake for 10-12 minutes.
Store this in a cool dry place, or place the granola in the fridge for up to two weeks (it stays pretty crispy)!
Not a fan of chocolate (you’re crazy)? Try out my homemade lemon poppy seed granola!