Ahhh oats.. my favourite breakfast food. In just about any form. I love muesli. And overnight oats. And porridge. And desserts. They’re the best. After a super delicious breaky at Manchester Press (ADD LINK!!) recently where I had an absolute killer jar of coconut chia pudding with raspberries and granola, I figured I could make breakfast that fancy every morning, if I wanted to! So, I made some pretty easy and not-all-that-bad-for-you granola, in the peanut butter and chocolate theme that I love so much. But, healthier! For a start, I used home made peanut butter instead of store bought stuff…
Did anyone else realise how ridiculously easy it was to make your own peanut butter??! I’m not sure how I didn’t work this out earlier, but given the popularity of peanut butter in this house and the cost of it and the stupid amount of peanut butter jars I’m accumulating, I think this is the way to do it from now on!
Easy as hell – I poured about 3 cups of salted, toasted peanuts into a food processor, along with about a tablespoon of vegetable oil, and processed until it came together into a soft peanut buttery paste (around 5 or 6 minutes). That’s it. Home made peanut butter, that simple. You can also add a little cocoa powder to it if you wanna make it a chocolate peanut butter thing. Or coconut oil instead of a neutral oil. Or bits of hazelnut. Whatever, go nuts. Hahahaha pun wasn’t intended, but now that it’s there, I kinda like it, so it stays!
Anyway, once you have the PB, the granola is pretty easy, and you only need half an hour out of your upcoming weekend to make it…
– 3 cups rolled oats
– 100g peanut butter
– 50g honey
-⅓ cup shredded coconut
-¼ cup raw cacao nibs
-¼ cup sunflower seeds
1. Preheat the oven to 170°C and line a baking tray with paper.
2. Put 2½ cups of the oats in a large mixing bowl.
3. Combine the PB and honey in a small bowl, microwave for around 15-20 seconds, then pour it into the oats and stir well to combine – you may want to use your hands to work it through evenly.
4. Pour the oats onto the oven tray and bake for 10 minutes, checking every 2 or 3 minutes to toss the oats around, ensuring they bake evenly.
5. After 10 minutes, take the tray out of the oven and mix through the coconut, nibs and sunflower seeds, back into the over for another 10 minutes, and keep an eye on it – it’s a very quick transition from golden brown to burnt!
6. Take the oats out of the oven, cool to room temperature and mix through the remaining ½ cup of raw oats. Store in an air-tight container for up to 10 days (as if it’s going to last that long!).