Big Cluster Peanut Butter Granola
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 teaspoons vanilla
- 1/4 cup canola oil
- 3 1/2 cups rolled oats
- 1 cup salted or honey roasted peanuts (chopped if you wa
- 3/4 cup + 2 tablespoons whole wheat flour
- 3/4 cup natural peanut butter (doesn't have to be exact -
- 2/3 up real maple syrup
- 1/4 cup milk (i used vanilla almond milk)
- Carbohydrate 12.4300908325893 g
- Cholesterol 0.306249999378667 mg
- Fat 4.7230204194887 g
- Fiber 1.790145900925 g
- Protein 2.58398062448585 g
- Saturated Fat 0.496482291799454 g
- Serving Size 1 1 (about ½ cup per serving - but it depends o (29g)
- Sodium 9.15035415035668 mg
- Sugar 10.6399449316643 g
- Trans Fat 0.246454104195684 g
- Calories 103 calories
Preheat the oven to 275 degrees. Mix the oats, nuts, flour, baking powder, and salt together in a large bowl. Whisk the peanut butter, canola oil, real maple syrup, vanilla, and milk together until smooth. Pour the wet mixture over the oat mixture and stir to combine.Line a large (9x13 or larger) jelly roll pan with parchment paper. Pour the granola mixture onto the pan and spread evenly. Bake for 15 minutes; stir once. Bake for another 15 minutes until golden brown and dry to the touch, but check back before the timer goes off to make sure it's not getting too brown and dry. You want it to still be semi-soft. Leave the granola out for a while (2-3 hours) to cool, cluster, and crunchify. I left mine in the oven after it had cooled down to prevent the eat-a-cluster-every-time-you-walk-by problem. Serve on yogurt, with fruit, ice cream, milk, or just as a clusterific snack.
