Granola is perfect for adding a crunchy contrast to yogurt, oatmeal, chia pudding, fresh fruit or a jammy fruit compote — anything you like to eat in the morningJulie Van Rosendaal/The Globe and Mail
It can be a tough re-entry into January’s hurried mornings after an extended change in schedule. Having something delicious ready to go, such as granola, means one less task.
Granola is simple to mix together, and though it isn’t typically the kind of thing you’d make in the morning before work or school, if you make a smaller batch in a skillet on the stovetop it can be. It’s wonderful to eat warm, straight from the skillet, on a cold, dark morning.
There are an incalculable number of recipes and instructions for making granola, but generally it’s a combination of oats, nuts and seeds toasted with something sticky and sweet, like honey or syrup, and often some fat, such as melted butter or oil – enough to make the dry ingredients clump together. Peanut butter is often overlooked as a potential element, and it produces a wonderfully light, crunchy, peanut buttery granola that’s nutty in a more affordable way than those loaded with pecans and other pricey nuts.
Granola is perfect for adding a crunchy contrast to yogurt, oatmeal, chia pudding, fresh fruit or a jammy fruit compote – anything you like to eat in the morning.
Crunchy Peanut Butter Granola with Honey or Maple Syrup
You can make granola in any quantity, just roughly follow these ratios, increasing or decreasing the ratio of sticky to dry ingredients for a clumpier (or less clumpy) granola. If you’re cooking it on the stovetop, make sure you don’t crowd your skillet – it needs space to move around and toast.
- 3 cups old-fashioned (large flake) oats
- A handful of chopped nuts, such as almonds or pecans, or pumpkin seeds
- 1/2 cup shredded coconut (optional)
- 1/2 cup peanut butter (creamy, crunchy or natural)
- 1/3 cup brown sugar
- 1/3 cup honey or maple syrup
- Pinch of salt
- A handful of dried cherries or other dried fruit (optional)
To bake in the oven: Preheat it to 325 F. In a bowl, mix together the oats, nuts or seeds and coconut.
In a small saucepan, combine the peanut butter, brown sugar, honey or maple syrup and salt over medium heat and stir until melted and smooth.
Pour over the oat mixture and stir until well combined. Spread the mixture onto a parchment-lined sheet pan and bake for about 30 minutes, stirring once or twice, until pale golden.
To make on the stovetop: Make a smaller batch, to give it space to move around in the pan – toast the oats, nuts and seeds in a large skillet set over medium heat for a few minutes, until starting to smell nutty. Add the peanut butter, brown sugar, honey or maple syrup and salt to the pan and stir until the peanut butter melts and everything is well blended. Continue to cook, stirring often, for about 10 minutes, or until golden.
Either method: Cool on the sheet or pan, and if you’d like to add dried fruit, add it once the granola cools. Store in an airtight container.
Makes about one litre.