PB&J Granola
CALORIES: 317
PREP: 5 minutes
COOK: 25 minutes
Homemade granola is a great alternative to store-bought as you can control the amount of sugar and customize all of your mix-ins. Stick with the classic combination of raspberry jam & peanut butter in this recipe or switch it up by using your favorite nut butter and fruit preserve!
Ingredients
| 3/4 cup | smooth natural peanut butter |
|---|---|
| 2 tbsp | coconut oil |
| 2 tbsp | coconut sugar |
| 3 cups | old-fashioned rolled oats (gluten-free) |
| 1 cup | chopped peanuts |
| 1/2 cup | raspberry jam |
| 1/2 cup | dried mixed berries |
Directions
Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Set it aside.
In a small saucepan, melt the peanut butter, coconut oil, and coconut sugar over medium-low heat. Pour the peanut butter mixture over the oats and mix well. Add the peanuts and mix again. Transfer the mixture to the baking sheet and dollop the jam over granola. Bake until it is golden brown, about 20 to 25 minutes. Once the granola is golden and crisp, remove from oven and allow to cool completely before stirring in the dried fruit.
Serve immediately or store in an airtight container for up to 1 week.
| Per serving | |
|---|---|
| Calories (kcal) | 317 |
| Total Fat (g) | 17 |
| Saturated fat (g) | 4 |
| Trans fat (g) | 0 |
| Cholesterol (mg) | 0 |
| Sodium (mg) | 1 |
| Total Carbohydrate (g) | 35 |
| Dietary Fiber (g) | 5 |
| Total Sugars (g) | 16 |
| Added Sugars (g) | 2 |
| Protein (g) | 9 |
| Vitamin D (mg) | 0 |
| Calcium (mg) | 26 |
| Iron (mg) | 1 |
| Potassium (mg) | 266 |
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