INFUSED PEANUT BUTTER GRANOLA
When you wake up in the morning, what’s the first thing you crave? If it’s coffee and infused peanut butter granola (you know, for a proper “wake and bake”), you’re going to love this latest recipe . Not only is this breakfast and/or tasty snack gluten-free and vegan, it is incredibly simple to make. Because of this, ingredients can easily be substituted.
Pro Tip: if you or someone you know is allergic to peanut butter, simply replace the ingredient with almond butter. Voila!
Pumpkin seeds, oats, and peanut butter are all rich in plant-based protein. Oats supply whole grain carbohydrates that take longer to break down. As a result, munching on this treat in the morning will contribute to sustained energy throughout the day.
We recommend you enjoy this delicious, herbal granola with yogurt and fruit.
Peanut Butter Granola (Vegan, Infused):
Preparation Time: 15 minutes
Cook Time: 20-25 minutes
Serving Size: 4-6 servings
2 cups old-fashioned (gluten-free) oats
1/4 cup pumpkin seeds
1/8 cup raisins or cranberries
1/2 tsp ground cinnamon
1/4 tsp sea salt
1/4 cup natural peanut butter
1/4 cup maple syrup or coconut nectar
1 1/2 Tbsp infused coconut oil
1/2 tsp pure vanilla extract
Preheat oven to 325 degrees F. Grease a large sheet pan with coconut oil and set aside.
In a medium-sized bowl, mix together oats, pumpkin seeds, raisins (or cranberries), cinnamon, and sea salt. Set aside.
In a microwave-safe dish or on the stovetop, melt the peanut butter, coconut oil, and maple syrup (or coconut nectar) on low heat.
Remove from heat and whisk in vanilla. Add dry ingredients and stir until well-combined.
Spread granola mixture on the prepared sheet pan. Bake in the oven for 20-25 minutes, stirring halfway through. Cook until the granola is lightly browned. Tip: If you’re unsure if it’s done baking, remove a small portion of the granola and set on the counter. If it hardens, it’s done!)
Allow to cool for 30-45 minutes. Store in an airtight container or bag for up to 2 weeks.
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