Peanut Butter Granola

If you were looking for the perfect granola clusters and a super versatile flavour, this peanut butter granola is exactly what you’re looking for. It is super crunchy, gluten-free and has an amazing roasted peanut taste. Eat a handful of the jar, pour some plant-based milk over or sprinkle over a bowl of yogurt, fresh fruits or compote.

Granola is one of my pantry’s basics. I very often make a batch so I always have something sweet yet healthy to have for breakfast, or to have something as dessert. But there’s definitely one thing which I love and need with granolas: these crunchy chunks. Let’s be honest, they are the most satisfying thing ! And for those of you who have a passion for these granolas like me, you’re going to love this peanut butter one as much as I do.

Tips for making the best granola

There are a few tips for making an insanely chunky granola:

  • You have to put some fat or sweetener at some point, otherwise you’ll never get it to stick. Sugar or fat free granola is never gonna give you those chunks you’re dreaming of.
  • You have to make sure that the dry ingredients are really well coated with the wet ones. It will help the preparation to stick together and this is exactly what we’re looking for to create the clusters
  • When transferring to the baking tray, make sure you really press the raw granola firmly. You want to create a sort of block. And do not mix it while it cooks, it prevents the chunks from forming.
  • I know it will be tempting, but you really have to let it cool down completely before you start touching it if you want the chunks when breaking it down. And when you do, be gentle. Like don’t crush the whole thing!

Remember, granola is so versatile !

If you realise you got a missing ingredient, remember that you can’t quite easily change ingredients here depending on your tastes or what you have in your cupboards. And if peanut butter isn’t your thing, you can check out other recipes listed below:

Chunky Honey Granola, the perfect summer recipe to pair with fruits and yogurt

Salty Chocolate Granola, the satisfying and heartwarming one


Français

PEANUT BUTTER GRANOLA

Prep time: 15 minutes         Cook time: 20 minutes        Chill: —


Ingredients

  • 200g rolled oats (gluten-free certified)
  • 50g puffed rice
  • 60g almonds
  • 30g non salted peanuts
  • 20g linseeds
  • 20g chia seeds
  • 60g peanut butter (make sure it is 100% peanuts, no added sugar or anything if buying)
  • 40g coconut oil
  • 80g maple sirup
  • Pinch of salt
  • Optional: pinches of cinnamon; nutmeg; vanilla…

Instructions

Toast the almonds and peanuts in the oven at 180°C for about 5-10 minutes.

In the meantime, melt the coconut oil, peanut butter and maple sirup over a low heat and ensure it combines well.

Blend the puffed rice in a food processor a few times to break it down in smaller pieces.

In a bowl, place the oats, puffed rice, chia seeds, lin seeds, chopped toasted almonds and peanuts, salt (and optional spices).

Pour the coconut oil mix over the dry ingredients and mix using a spatula until the dry ingredients are well coated.

Transfer the preparation on a baking tray lined with parchment paper and press it firmly to make it stick together

Cook for about 20 minutes at 180°C until golden brown on top. Let it cool completely before breaking it down into beautiful crunchy clusters !


GRANOLA PEANUT BUTTER

Preparation: 15 minutes         Cuisson: 20 minutes        Repos: —


Ingrédients

  • 200g petits flocons d’avoine (certifié sans-gluten)
  • 50g riz soufflé
  • 60g amandes
  • 30g cacahuètes non salées
  • 20g graines de lin
  • 20g graines de chia
  • 60g beurre de cacahuète (100% cacahuètes si vous l’achetez, pas de sucre ajouté)
  • 40g huile de coco
  • 80g sirop d’érable
  • Pincée de sel
  • Optionnel: pincée de cannelle; muscade; vanille…

Instructions

Torréfier les amandes et cacahuètes au four à 180°C pendant 5-10 minutes.

Pendant ce temps, faire fondre l’huile de coco, le beurre de cacahuète et le sirop d’érable à feu doux.

A l’aide d’un robot, réduire le riz soufflé en plus petits morceaux.

Dans un bol, mettre les flocons d’avoine, le riz soufflé, les graines de chia, de lin, le sel et les amandes et cacahuètes torréfiées (et les épices en option).

Verser le mélange d’huile de coco sur les ingrédients secs et mélanger à l’aide d’une spatule jusqu’à ce que les ingrédients secs soient bien imprégnés.

Mettre la préparation sur une place de cuisson et appuyer pour rendre la préparation compacte.

Cuire à 180°C pendant 20 minutes environ jusqu’à ce que le granola soit doré. Laisser refroidir complètement avant de le casser en morceaux bien croustillants !


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