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A failed attempt to make granola bars morphs into a tender and peanut-buttery homemade granola. Sometimes failure really does lead to success! Why buy pre-made granola when you can make your own? Filled with fiber and protein!
1. Preheat oven to 350 F. Place the oats on a rimmed baking sheet and toast for 10 minutes in the preheated oven. While the oats toast, prepare the wet ingredients.
2. Melt the butter in a microwave safe bowl for 45 seconds to 1 minute. Remove the bowl from the microwave. Add the peanut butter, 1/4 teaspoon cinnamon and 1 teaspoon vanilla to the hot melted butter and stir until everything is melted and well blended.
3. In a food processor, pulse the peanuts and raisins on high until finely chopped. You can be the judge of how big you want the pieces, but I went for a fine but coarse blend.
4. Combine the oats, wet ingredients, and peanuts/raisins in a large mixing bowl. Use a spoon or spatula to thoroughly coat the oats.
5. Reduce oven temperature to 300 F.
6. Prepare a 9×9 glass baking dish by spraying it with non-stick canola spray.
7. Pour the oats mixture into the prepared baking dish. Use your fingers to press the mixture down and create an even layer. I have found that I need to either dampen my fingers with water or non-stick spray.
8. Bake at 300 F for 30 minutes.
9. Remove from the oven and allow to cool on the counter for 1 hour. You can turn off the oven at this point but you’ll want to preheat it again to 300 F toward the end of the hour of cooling.
10. Using a fork, break the granola apart into chunks.
11. Spread it on a rimmed baking sheet and sprinkle with remaining cinnamon and brown sugar.
12. Bake at 300 F for 15 minutes. Watch the granola closely after 10 minutes to prevent the brown sugar from burning.
13. When done remove the pan from the oven and place it on a cooling rack. Allow to cool completely and then place an airtight container or sandwich bags.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Perfect for all of that leftover turkey and stuffing! Makes a great weekend lunch or snack!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!