Peanut Butter Granola
photo by wife2abadge
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
9 cups
- Serves:
- 18
ingredients
- 1064.65 ml old fashioned oats (uncooked)
- 236.59 ml wheat germ
- 236.59 ml sunflower seeds
- 118.29 ml nonfat dry milk powder
- 9.85 ml cinnamon
- 78.78 ml dark brown sugar, packed
- 44.37 ml apple juice
- 29.58 ml unsulphured molasses
- 29.58 ml honey
- 177.44 ml peanut butter
- 236.59 ml raisins
- 236.59 ml almonds, chopped
directions
- Position the racks in the top and bottom thirds of the oven; preheat the oven to 300 degrees.
- Mix the oats, wheat germ, sunflower seeds, powdered nonfat dry milk, and cinnamon in a large bowl and set aside.
- Whisk the brown sugar, apple juice, molasses, and honey in a medium saucepan until the sugar dissolves.
- Whisk in the peanut butter until creamy.
- Pour the mixture over the dry ingredients and toss well with a wooden spoon. This takes quite a while because the mixture is a bit stiff and there's no added oil.
- Spread the granola onto two large, lipped baking sheets over parchment paper and bake for 20 minutes, stirring twice at seven minute intervals.
- Stir in the nuts and reverse the sheets top to bottom and back to front.
- Continue baking until dry, lightly browned, and very aromatic, about 25 more minutes, stirring often.
- Remove from the oven and place on wire racks for 5 minutes, and then stir 1/2 cup of raisins into the mixture on each sheet.
- Cool completely, about two hours.
- Transfer to covered bowl and store at room temperature for up to 1 month.
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