Double Peanut Granola
-
40 - 45 minutes
-
10 cups
Dish it up with milk or sprinkle it on yogurt. This not-too-sweet granola is delicious and it freezes easily too.
Courtesy of the Peanut Bureau of Canada
Ingredients
- 6 cups (1.5 L) large-flake oatmeal
- 1 ½ cups (375 mL) peanuts, preferably unsalted
- 1 cup (250 mL) wheat bran
- ½ cup (125 mL) pumpkin or sesame seeds
- ¼ cup (50 mL) ground flax
- 1 tbsp (15 mL) cinnamon
- 1 tsp (5 mL) salt
- ¾ cup (175 mL) pure maple syrup
- ⅓ cup (75 mL) vegetable oil
- ⅓ cup (75 mL) peanut butter
- 1 tbsp (15 mL) vanilla
- ½ cup (125 mL) each raisins, thinly sliced dried apricots and dried cranberries
- ¼ cup (50 mL) finely diced candied ginger (optional)
Directions
-
1
Preheat oven to 300 F (140 C). Lightly oil two large baking sheets. Granola should be spread out in a single layer.
-
2
In a large bowl, stir oatmeal with peanuts, bran, pumpkin seeds, flax, cinnamon and salt until mixed. Pour syrup and oil into a medium pot. Add peanut butter. Set over medium heat and stir until peanut butter is melted and mixture is hot. Stir in vanilla.
-
3
Pour over oatmeal mixture and stir until well combined. Spread on to baking sheet(s) in a single layer. Bake, stirring every 15 minutes, until golden and toasty, about 40 to 45 minutes. Stir in dried fruit and ginger.
