Peanut Butter Granola – Gluten Free
A few days ago I had a revelation. I don’t remember what inspired it, but I remember feeling like it was a genius idea! Peanut. Butter. Granola. I have been on a kick lately with my granola. Not obsessive or anything, but definitely every-so-often mixing up a batch and enjoying it for a few mornings in a row before it runs out. For the most part I have been sticking to my Fig-Walnut Granola recipe until I moved.
You see, I moved homes about a week and a half ago. Amidst massage sessions, design work and regular old life, I packed up, gathered some dear friends to help and relocated within Santa Fe. I am now in a sweet lofted studio that is bright, quiet, and located in one of the best neighborhoods in town! I am definitely learning to work everything out in a small space but I am loving having my own place to decorate and nest in.
I have a cute little kitchen and have been enjoying testing out the mini-oven with cookies, granola and veggies too! So, shortly after I moved in (and bought a cookie sheet that would fit into my smaller oven), the idea of Peanut Butter Granola came over me. I had to think about how to make it work…get the flavor of peanut butter, but not too moist (I still like a little crunch to my granola) and what ingredients to balance the flavor with. Personally I love this mix and have already thought of a few additions that would be fun to play with too. What do you think would be a tasty addition to peanut butter and raisins?
Peanut Butter Raisin Granola
1 cup gluten-free rolled oats
1/3 cup buckwheat groats
1/3 cup sunflower seeds
1/3 cup chopped walnuts
1/3 cup raisins
1/3 cup coconut flakes, unsweetened
2 tablespoon chia seeds
pinch of salt
3 tablespoons of peanut butter
1 tablespoon coconut oil (warmed to a liquid)
2 tablespoons water
1/8 cup agave
Preheat oven 250 F.
Mix all dry ingredients together in a mixing bowl.
Whisk together liquid ingredients (peanut butter, coconut oil, water and agave) and add to dry ingredients.
Pour granola mixture onto a parchment lined baking sheet. (I will usually keep the granola touching but it doesn’t have to be firmly packed).
Bake in the oven for 30 minutes. Let it cool on the pan before storing so that it won’t be too moist.