Peanut Butter Cookie Granola
Ingredients
The base mixture
-
¾
cup
smooth, drippy natural peanut butter
-
⅔
cup
maple syrup
-
½
cup
packed pitted medjool dates
-
¼
cup
melted vegan butter
-
1
Tbsp
vanilla extract
-
½
tsp
sea salt
The dry ingredients
-
3
cups
old-fashioned rolled oats
-
½
cup
salted roasted peanuts
-
½
cup
raw pumpkin seeds
-
¼
cup
chia seeds
Instructions
- Preheat the oven to 325°F (162°C) and line a baking sheet with parchment paper.
- In a food processor, blend peanut butter, maple syrup, dates, melted butter, vanilla, and sea salt until thick.
- Add 1 cup of oats and ¼ cup of peanuts to the processor and blend until no whole oats or peanuts remain.
- Transfer the mixture to a mixing bowl and add pumpkin seeds, chia seeds, remaining oats, and peanuts, mixing until combined.
- Spread the mixture onto the prepared baking sheet, pressing it into an even layer.
- Bake for 15 minutes, then toss to break into clusters and bake for an additional 8-10 minutes until golden brown.
- Let the granola cool before enjoying or storing in an airtight container.
Nutrition Facts (estimated)
Servings
18
Calories
242
Total fat
12.7g
Total carbohydrates
27.6g
Total protein
6.9g
Sodium
85mg
Cholesterol
0mg
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