Peanut Butter Chocolate Chip Granola

I used a week of hiking in Maine as an excuse to make this peanut buttery granola.  It's a chunky granola, somewhere in between loose and bars.  It's tasty and works for snacking or as a sundae topping, too.  

This can be prepared as a looser granola by not pressing into a rectangular form before baking and then stirring once of twice during baking for even cooking.  If you prefer bars, double the peanut butter and honey. 

Makes about 1 quart. 

Peanut Butter Chocolate Chip Granola

1/4 cup peanut butter

3 tablespoons honey

2 tablespoons neutral oil

2 cups rolled oats

2 tablespoon roasted, salted sunflower seeds

1/2 teaspoon chia seeds

1/4 cup mini chocolate chips

Heat oven to 350 degrees.  Mix peanut butter, honey and oil until smooth and well combined.  Stir in oats, sunflower seeds, chia seeds and mini chips.  Stir until all is coated and sticky.

Line a baking sheet with a silicone baking mat.  Transfer granola mixture to mat, use a spatula to form a rectangle, pressing in sides and top to help the granola stick together during baking.

Bake until golden brown, about 25 minutes. Let cool.  Break up into large pieces. 

Cam's Berry Granola

berrygranola01.jpg
berrygranola03.jpg
berrygranola02.jpg

I've been bugging Cameron to make his granola or at least write down the recipe for awhile now and I'm so pleased he did.  Cam makes great granola.  I find home made granola to be better than any store bought and I like knowing exactly how much sugar and oil are going in and in what form.  

This recipe makes a ton of granola.  About 10 cups which didn't sound like much but is much more than we can eat.  Luckily, this stuff freezes really well.  

Cameron's Berry Granola 

1/4 cup flax seeds

6 cups (18 oz) old fashioned oats

2 cups (8 oz) raw, blanched slivered almonds

1 cup (5 oz) raw, hulled pumpkin seeds

1/3 cup pistachios, unsalted, roasted

1 teaspoon salt

1/2 cup vegetable oil

1/2 cup agave

1 cup dried cherries

1 cup dried cranberries

Heat oven to 350 degrees.  Prep 2 half pans with parchment paper.  

Grind flax seeds in a spice grinder or clean coffee grinder.  Combine ground flax seeds with oats, almonds, pumpkin seeds, pistachios, salt, oil and agave.   Toss until evenly coated.  Spread over each baking sheet.  Bake 10 minutes, stir granola and check for any burnt bits.  Return to oven and bake 10 to 15 minutes more or until deep golden brown.   Toss with cherries and cranberries.  

Tropical Granola Bars

tgb05.JPG
tgb02.JPG
tgb01.JPG
tgb08.JPG

So good they're dangerous.  It's all I've been eating the past couple days.  Great for a pre workout snack.   

Use old fashioned oats, not instant or quick cooking.  The coconut flakes and dried fruit used are unsweetened and found in the bulk foods area of whole foods.  

Makes 24 bars.

Tropical Granola Bars 

2 cups old fashioned oats

1/2 cup whole raw almonds

1/2 cup whole raw cashews

1 cup unsweetened coconut flakes

 1/2 cup dried pineapple rings, chopped

1/2 cup dried mango, chopped

1/4 cup pumpkin seeds

1/4 cup roasted salted sunflower seeds

2 tablespoons flax seeds

2 tablespoons cocoa nibs

1/4 cup coconut oil

1/2 cup + 1 tablespoon honey

1/2 cup + 1 tablespoon light brown sugar

1 teaspoon salt

Heat oven to 400 degrees and roast oats, almonds and cashews for 10 minutes. Cool slightly and transfer to large bowl.  Lower oven temperature to 325 degrees.   

Toss pineapple, mango, pumpkin seeds, sunflower seeds, flax seeds and cocoa nibs with oat and nut mix.   

In a small pot, boil coconut oil, honey, brown sugar and salt for 1 minute.  Combine with granola mix and press into a 13" x 9" pan lined with oiled parchment paper.  

Bake at 325 degrees for 25 minutes.   Let cool completely in pan.  Cut into 24 bars and store between sheets of parchment paper in an air tight container.