Ahh holiday baking season, so far this week I’ve made 50 oreo truffles, 2 batches of sausage balls, pans of mac n cheese, oh and my sister has been sick so I took dinner to her as well , and it’s only thursday. So needless to say I haven’t exactly been eating healthy, hey it’s not my fault, how in the world are you supposed to make 50 oreo truffles and only eat one…I’ve been making homemade granola for years now and I would never buy the boxed kind ever again. I can make it as healthy as I want by adding dried fruit and almonds, or more kid friendly by adding m & m’s, raisins, and other candy. Todays recipe is for peanut butter molasses granola, but hey if you’re not into PB or molasses just leave them out and the recipe will still taste fine. So here’s to eating my apple a day to keep the doctor away… oh who am I kidding, let’s just hope my pants still fit by the end of the week , and I’ll be a happy happy girl…
from me two you,
peanut butter molasses granola
3 C. uncooked oats
1/4 C. chopped pecans
1/4 C. shredded coconut
1/4 C. sunflower seeds
1 T. butter
2 T. molasses
1 T. brown sugar
1 T. peanut butter
1/2 C. vegetable oil
1 tsp vanilla
- preheat oven to 350.
- begin by melting butter in small saucepan over low heat.
- once butter is melted, add in molasses, brown sugar, peanut butter, and vanilla. whisk well to make sure everything is combined.
- add vegetable oil to peanut butter mixture, whisking well, and remove pan from heat.
- using a clean dry mixing bowl, combine oats, pecans, coconut, and sunflower seeds. toss lightly to combine ingredients well.
- pour peanut butter mixture into dry oats bowl. using a wooden spoon, stir throughly to coat all oats with the peanut butter mixture.
- spread oats onto large baking sheet (make sure your oats are spread out evenly) and place into oven for a baking total time of 30 minutes, but stirring the oats every 10 minutes. (oats will burn very easily, so watch out for the corners of the pan they tend to get the hottest, so the oats usually burn there.)
- remove oats from oven after 30 minutes, they should be a lovely golden color, let them cool for 20 minutes, then you will be able to break the oats into more granola like chunks. store in an airtight container for up to two weeks.