Homemade Peanut Butter Granola
A Homemade Peanut Butter Granola for Wheatless Wednesday breakfast. This is vegan, gluten-free and has a peanut-free option.
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1 1/2
cup
organic oat flakes
(although oat is naturally gluten-free, if you are severely allergic to gluten, buy ones that say certified gluten-free on the package, as some oat flakes can be mixed with wheat)
-
1/4
cup
pumpkin seeds
raw, unsalted
-
1/4
cup
sunflower seeds
raw, unsalted
-
1
Tbsp
flaxseeds
-
1/4
cup
dried cranberries
-
2
Tbsp
raisins
-
1/4
cup
puffed quinoa
-
3
Tbsp
maple syrup
-
3
Tbsp
raw organic honey
(liquid) For vegan option, use extra peanut butter and maple syrup
-
1/4
cup
natural peanut butter
Peanut-Free Option: The peanut butter can be substituted with almond butter or sunflower seed butter
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Turn oven on to 400F.
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Simply put all the dry ingredients in a medium-size mixing bowl, and mix.
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Add the rest of the ingredients (honey, maple syrup and peanut butter) and mix well with a fork, making sure everything is covered.
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Put on a small parchment-lined cookie sheet or square pan (9 x 9") and pack the mixture by pressing it hard with your hands.
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Bake in oven at 400F for 25-30 minutes, or until it starts looking nice and golden.
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Remove from oven and let it cool down, then remove using the parchment paper. By moving the parchment paper around, the granola will naturally break off, creating some smaller chunks.
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Wait until it is completely cooled down before putting into an airtight container.
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Keep in the pantry for 3-4 weeks.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 478kcal | Fat: 18g | Saturated fat: 2g | Sodium: 80mg | Potassium: 455mg | Carbohydrates: 71g | Fiber: 8g | Sugar: 28g | Protein: 12g | Vitamin C: 0.4% | Calcium: 55% | Iron: 3.3%