Peanut Butter Oatmeal Cookie Granola
Thursday, July 16, 2015 at 12:31PM
Melissa

 

Being home in the summer has it's perks, like sleeping in, playing with the puppy all day, and watching the Today Show and Let's Make a Deal, to name a few. However, having complete access to all of the food in the house (assuming we have anything good) can sometimes be a little rough, especially for a grazer like me. To combat that issue, I try to make sure I have some sort of healthy food that is easy to grab and snack on throughout the day. My fridge is currently stocked with cherries and raspberries from the market, and I have a large container full of this granola on the counter, so I think I'm off to a good start. Let's just ignore the giant container of dark chocolate peanut butter cups from Trader Joe's that may or may not be currently in my pantry...But anyway, let's talk more about this granola. It's very quick cooking, which is a huge plus. It was also insanely difficult to keep myself from picking at it as I stirred the mixture together, particularly the peanut butter/maple syrup mixture, which I could have eaten by the spoonful! The granola was great on top of yogurt for breakfast, but let's be honest, the majority of this batch has been and will continue to be eaten by the handful! 

2 cups Oats
1/2 cup Almond Meal
1/2 cup Pecans, chopped
1/2 cup Dried Cherries
1 teaspoon Cinnamon
Pinch of Salt
1/2 cup Peanut Butter
1/2 cup Maple Syrup
2 tablespoons Butter, melted
1 teaspoon Vanilla

In a large bowl, combine the oats, almond meal, pecans, cherries, cinnamon, and salt. In a small bowl, whisk together the peanut butter, syrup, butter, and vanilla. Pour the wet ingredients over to the dry ingredients and stir well to combine. Spread the mixture onto a baking sheet lined with parchment paper. Bake at 325 degrees for 15 minutes, then remove the pan, stir the granola, and turn the oven temperature down to 300 degrees. Return the granola to the oven and bake at 300 degrees for 10 minutes. Turn the oven off and leave the baking sheet in the oven for 30 minutes, until the granola is crisp. Remove the granola from the oven and cool completely before storing. 

SOURCE: The Fitnessista

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