Despite the plethora of ice cream recipes on this blog, I’m more of a salty person than a sweet person. Not personality-wise, but taste-wise. (Ahem.) So when I saw a recipe for peanut butter granola in The New Midwestern Table, I pasted a sticky note on the page immediately. This girl likes her breakfasts savory.
This granola certainly delivers a salty/savory breakfast punch. You can stir in dried fruit right after it comes out of the oven for a bit of sweetness, or leave it as-is. You could even douse it in chocolate syrup. (I’m kidding. This is breakfast.) But if you love peanut butter and/or reliving your hippie days, try this granola stat!
P.S. Styling this picture made me feel like I worked for General Mills. Don’t you pour your milk in a tiny pitcher every morning? Part of a balanced breakfast! :)
Peanut Butter Granola
- 8 Tbs. (1/2 cup) unsalted butter
- 1/2 cup unsweetened peanut butter
- 1/2 cup honey
- 2 Tbs. water
- pinch salt
- 1 tsp. cinnamon
- 4 cups uncooked rolled oats
- 1 cup wheat germ
- 1 1/2 cup unsweetened dried coconut
- 1 cup dry-roasted peanuts
Preheat oven to 325° F. Line a jelly roll pan with parchment paper or foil and set aside.
Melt butter in large saucepan over medium heat. Continue cooking until the foam turns amber in color. Remove from heat and stir in peanut butter, honey, water, salt, and cinnamon until smooth. Stir in oats, wheat germ, coconut, and peanuts.
Spread granola onto prepared baking sheet. Bake for 15 minutes, remove from oven, and stir. Return to oven and bake an additional 5-10 minutes, or until golden brown. Remove from oven and let cool on baking sheet. Store in an airtight container for up to two weeks.
Source: Adapted from The New Midwestern Table by Amy Thielen.