Granola, fruit and yoghurt has been my default breakfast for quite a while. I usually bake this granola, but I was ready to try something new when I saw a peanut butter granola recipe on stonesoup earlier this month. Like most of the recipes on that blog it's grain-free, with peanuts, flaked coconut and flaked almonds taking the place of my usual rolled oats.
I'm unsure whether my granola had the intended texture. Nuts don't absorb liquids like rolled oats do, so my granola didn't dry out or become more crunchy as it baked (the peanuts and almond were pretty crunchy, nevertheless). A slick of peanut butter and coconut oil remained on the nuts and in the baking tray even as I worried about overbaking it all.
I liked teaming this granola with bananas and almond milk. I learned that peanuts aren't my favourite granola ingredient, but I'll definitely be bringing the peanut butter-binder and coconut flake elements into my granola-baking habits.
Peanut butter-coconut granola
(recipe from stonesoup)
25g coconut oil
100g peanut butter
125g coconut flakes
250g roasted unsalted peanuts
100g flaked almonds
Preheat an oven to 150°C. Line a large baking tray with paper.
In a small saucepan over medium heat, melt the coconut oil. Turn off the heat and stir in the peanut butter until well mixed.
In a medium-large bowl, stir together the the coconut flakes, peanuts and almonds. Pour over the peanut butter mixture and stir everything to combine well. Turn the mixture out onto the lined baking tray and spread it out evenly.
Bake for 15-30 minutes, stirring every 10 minutes for even cooking. Allow the granola to cool on the tray before storing.