Peanut Butter and Honey Granola
About 8 cups granola
3 cups old-fashioned rolled oats (I used 1/2 Rogers Porridge oats, 1/2 Rogers 9 Grain Cereal)
2 cups raw almonds, chopped (it called for peanuts, but I subbed in almonds-will use less next time)
1 cup hulled raw pumpkin seeds
1 cup wheat germ
1 1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup honey
1/2 cup packed dark brown sugar
1 cup natural peanut butter, smooth or chunky (I used 1/2 PB, 1/2 almond butter)
1 1/2 teaspoons vanilla
1/3 cup vegetable or olive oil (Could use less next time)
3/4 cup chopped dried dates
4-100 calorie packs of Craisins (about 1 cup)
3/4 cup organic unsweetened large chunk coconut
Set oven to dehydrate. Line a large baking sheet with parchment paper. In a large bowl, combine oats, peanuts, pumpkin seeds, wheat germ, salt, cinnamon, dates, Craisins, coconut and ginger.
In a small saucepan, mix the honey and brown sugar. Bring to a simmer over medium heat, stirring constantly. Turn off the heat and stir in the peanut butter and vanilla until smooth. Stir in oil. Pour over the oat mixture. Stir thoroughly. The mixture will be chunky and rough. (I used my hands to mix)
Spread the oat mixture evenly on the prepared baking sheet and dehydrate for 7-8 hours, or till granola is to your desired texture. Cool, and store is freezer till ready to use.
Additional Flavors & Add-Ins:
• Chocolate & PB: 1/2 cup chocolate chips, after the granola has completely cooled.
• Tropical PB: 1 cup unsweetened coconut, added before baking, plus 1/2 cup each dried pineapple and banana chips added after baking.
Makes 42 1/4 cup servings.
It has quite a LOT of fat and calories per serving, but still worth making, for sure. This is super delish!! Served with a 1/2 cup of fat free yogurt is a a hearty snack for about 200 calories. YUMMYY frickken yum!!
Per 1/4 cup:
Fat: 11 g