I always have some homemade granola in my cupboards. It is so easy to make, and I find it way better than the store-bought kind. The best part of making your own granola: you can definitely make flavours you would never find in a grocery store! While sometimes I go back to my previous recipes, I always love making a new granola flavour.
When I made this granola, I had some dried cherries I wanted to use up. I previously bought those cherries to make my favorite Glo Bar from when Angela (Oh She Glows) sold them. It was a peanut butter & jelly flavour, with dried cherries as the “jam” flavour and with some delicious cacao nibs added to the mix. I adapted the glo bar recipe from Angela’s cookbook and got my favorite bar back! So when I needed some granola, I decided to make a granola version of my favorite bar and it definitely was a winner too!
- 2 cups rolled oats
- 2 tbsp flax seeds, grounded
- 1 tbsp hemp seeds
- 1/2 cup brown rice crisp cereal
- 1/2 cup raw buckwheat groats
- 3 tbsp natural smooth peanut butter
- 1/2 cup maple syrup
- 1/2 tsp pure vanilla extract
- 1/8 tsp fine sea salt (skip if your peanut butter is salted)
- 3/4 cup dried tart cherries
- 1/4 cup cacao nibs
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl, mix all the dry ingredients together.
- In a small saucepan, whisk peanut butter and maple syrup. Place over medium heat and stir continuously until peanut butter is softened and ingredients are combined.
- Stir in vanilla and sea salt.
- Pour wet ingredients on dry ingredients and stir until well coated.
- Spread on the baking sheet. Bake for 20 minutes, stirring after 10, then let cool on the baking sheet.
- Transfer to a bowl and stir in add-ins.
- Makes 5 1/2 cups
- Store in an air-tight container
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