A Little Just Isn't Enough: Gluten-Free, Vegan Peanut Butter Granola

Caroline Shannon-Karasik


I've said it before and I'll say it again: I love nut butter. I find every excuse I can to eat it or include it in a recipe. It's a freakish obsession really.

When it came time to make my (almost) weekly batch of granola, I decided that the usual was just not going to do. It needed something fresh, something new, something ... nut butter-y.

I did some experimenting and came up with this -- peanut butter granola in all its glory. I added coconut to give it a different kind of sweetness and it worked wonderfully. The peanut butter trumps any hint of coconut flavor, but it brings a delicious crispiness to the granola.


Deets:


Peanut Butter Granola with Coconut

(Print me!)

Ingredients

  • 2 cups gluten-free old fashioned rolled oats

  • 6 Tablespoons all-natural peanut butter, warmed

  • 1/4 teaspoon salt

  • 1/2 teaspoon gluten-free vanilla

  • 1/4 cup light agave

  • 1/4 cup unsweetened shredded coconut


NOTES: I used Bob's Red Mill Gluten-Free Old Fashioned Rolled Oats, Simply Organic Pure Vanilla Extract, Let's Do Organic Unsweetened Shredded Coconut and Wholesome Sweeteners Organic Blue Agave.



Directions

Preheat oven to 300 degrees. Prepare a baking sheet by lining with parchment paper or baking mat (like this). Soften peanut butter by scooping into a small, microwave-safe bowl and placing in microwave for about 10 seconds. You may also warm the peanut butter in a small pot over low heat, stirring constantly until soft.

In a medium bowl, combine the oats, peanut butter, salt vanilla and agave. Stir until ingredients are well-combined. Add the coconut and stir until mixed thoroughly.

Spread the mixture onto the baking sheet and then bake in oven for 18 - 20 minutes, until golden brown. Stir/toss the granola with a spatula halfway through the bake time.


From concept to consumption of this recipe, I couldn't get enough granola. I was "testing" it straight from the bowl pre-bake, barely let it cool before I tried to grab a few bites of it and was eating handfuls of it as I was topping my yogurt this morning.

It's so good.

This morning's yogurt was Total 0% Blueberry Acai topped with PB granola and strawberries. It was like peanut butter and jelly in a bowl!


Note: This recipe is gluten-free and vegan. (If you have allergies or food sensitivities, always check specific manufacturer's products for allergens and/or cross-contamination issues.)


Find more recipes, gluten-free information and healthy living tips at The G-Spot.