Use oats in peanut butter granola
This homemade treat is great as cereal or in breakfast parfaits
Known for their healthfulness, versatility and allaround wholesomeness, oats are a pantry staple that can be put to good use when cooking at home.
Oats are a very good source of fibre and are high in a variety of vitamins, minerals and antioxidants. Studies have repeatedly shown that oats can lower cholesterol levels, which may reduce the risk of heart disease.
Granola is a dandy way to eat more oats. Plus, if you’re running low on cereal, making granola at home saves a trip to the grocery store.
This peanut butter and honey version is adapted from Julie Van Rosendaal’s wonderful cookbook, Dirty Food, and it’s so good you’ll want to snack on it straight out of the jar.
I used large flake oats, but quick oats are fine. As far as nuts go, you can use whatever you have or use coconut instead. I like a seedy granola, and again, any seeds will do. The classic duo of peanut butter and honey bind everything together, and a beaten egg white not only adds a protein boost but provides some clumping power, too.
Dried fruit can be added at the end, when the granola is cooling on the counter. If you add it any time sooner, it will get too hard and brittle.
This recipe makes a big batch, but it keeps well in an airtight container for a month or so. I like to layer it with yogurt and canned peaches (another pantry staple) for a morning parfait. And of course, you can’t go wrong with milk poured on top.
Peanut Butter Granola
• 4 cups large flake oats (quick oats can be substituted)
• 1 ½ cups sliced almonds, pecans, or walnuts
• 1 cup assorted seeds including sunflower, pumpkin, sesame, flax
• 1 large egg white, whisked until frothy
• 1 cup honey or maple syrup
• ¾ cup peanut butter (or other nut butter)
• 1 tsp salt
• 1 tsp ground cinnamon, optional
• 1 cup dried fruit such as raisins, cranberries, chopped apricots — optional
Preheat the oven to 300 F. Line a baking sheet with parchment paper.
In a large bowl, stir together the oats, nuts and seeds. Pour in the beaten egg white.
In a small saucepan or microwave-safe bowl, combine the peanut butter, honey and salt over medium heat, stirring until everything is melted.
Pour the peanut butter mixture over the oat mixture and stir to coat everything evenly. You may have to use your hands and get right in there to make sure everything is mixed together well. The mixture should be crumbly.
Spread the mixture evenly onto the prepared baking sheet. Sprinkle with cinnamon, if you like. Bake for about 50-60 minutes, stirring every 15 minutes, until the granola is golden and toasted. Let it cool before adding any dried fruit. Store in an airtight container for one month. Makes about six cups.