A twist on a delicious granola I made a while back. A bit sweet, a bit salty and bit perfect!
We were hit with a little bit of snow last week. In TN a little bit of snow means a lot of snow days! Three in a row to be exact. So - what is there to do on snow days besides sled and drink cocoa (mind you the actual snow was barely on the ground long enough for my kids to sled.) We made granola the first day (and more stuff on day 2 and day 3...stay tuned.) Granola is great because it's easy to improv. You can personalize it and make it using whatever you have in your pantry. For us that meant a few dark chocolate chips that were left over from this cookie recipe, peanut butter because we ALWAYS have that around, some slivered almonds and honey roasted sunflower seeds (best invention ever!) Its also super simple to make:
recipe adapted from eat, live, run
1/4 cup canola oil
1/3 cup maple syrup
1/4 cup smooth peanut butter (can use chunky)
pinch of salt
1 teaspoon cinnamon
4 cups old fashioned oats
1/4 cup ground flax
1/2 cup slivered almonds
1/2 cup honey roasted sunflower seeds
a handful or two of dark chocolate chips (I didn't have a lot left for my batch.)
Preheat oven to 275. Line 2 baking sheets with parchment or foil.
In a saucepan bring to a boil, canola oil, maple syrup, peanut butter, salt and cinnamon and let simmer until blended, 3-5 minutes.
Mix together the remaining ingredients with the exception of the chocolate chips.
Now go ahead and add the liquid to the dry and mix until its all coated.
Spread the mixture out on to the two cookie sheets and bake for 40 minutes mixing once in a while and turning the pans half way through.
Once it's done allow it to cool completely and then stir in the chocolate chips.
One year ago I made Ragu alla Bolognese
Two years ago I made Carnitas
Three years ago made Peanut Butter S'more Bars