We love granola, or even better, we thrive on it. A smoothie bowl or warm porridge without a healthy dose of granola is like lemon water without lemon, or apple pie without cinnamon. It is simply not okay. A couple of weeks ago we shared a well-loved cacao granola recipe with you, this week we're helping out peanut butter addicts. With a hint of sweetness from the maple syrup and the saltier taste of the smooth peanut butter, this one is an excellent candidate for your morning porridge.
BAKING TIME: 12 minutes // SERVINGS: 12 // MEAL: BREAKFAST
INGREDIENTS
- 1,5 cup spelt flakes
- 1 cup puffed rice
- 1/2 cup oats
- 1 tsp cinnamon
- pinch of all spice
- 1/3 cup melted plain peanut butter
- 2 tbsp each of sunflower and pumpkin seeds
- 1/3 cup sliced almonds
- 1 tbsp maple syrup
STEP-BY-STEP
1. Preheat your oven to 200°C or 400°F.
2. In a large mixing bowl, combine the spelt flakes, puffed rice, oats, cinnamon and all spice, seeds and almonds. Mix until well combined.
3. Add the melted peanut butter to the bowl, mix in, then add the maple syrup. If you're more of a sweet tooth, you might want to add more maple syrup.
4. Spread out the granola on a baking tray and bake for 12 minutes, shaking the tray ever four minutes to prevent the outsides from burning.
5. Once baked, leave the granola to cool down and listen to the popping of the pumpkin seeds (not obligatory, it's just something we enjoy doing). Store for up to a month in an air-tight container.
Join the conversation!