Granola is something we so frequently buy in the cereal isle, but is so easy to make at home! It is a forgiving recipe that can be altered to suit your personal taste. Like a lot of cinnamon and some dried apple pieces? Throw that into the mix. More of a coconut and dried mango person? That works just as well. Once I discovered the ease of making homemade granola and its superior taste, I was sold. My cart has been steering clear of the cereal isle. I haven’t bought a box of granola since.
Granola recipes usually consist of oats, an oil, a sweetener, spices, and mix-ins such as nuts, seeds, and dried fruits. These ingredients are very traditional and the way most granola recipes are made. Many recipes following this method can be found online. I recently stumbled onto a new method of making granola, and it is my current go-to. Whoever thought of this was a genius! This method nixes the oil and uses nut butter instead which creates the most beautiful clusters! Cereal box worthy, I swear.
The nut butter is combined with sweeter and water to make it loose enough to coat the oats. Once it is tossed with the oats and mix-ins it is ready to go. The granola is spread out on a sheet tray and baked in the oven. This recipe is so quick and easy! I served mine on top of some chocolate chia seed pudding and some banana slices. It is also delicious with alt-milk as a cereal and I often throw in some clusters to a homemade trail mix for crunch and extra flavor.
- 2 cups gluten-free rolled oats
- 1 cup gluten-free oat bran (gluten-free quick oats could work too)
- ¼ teaspoon cinnamon
- ¼ teaspoon Chinese Five Spice
- ¼ teaspoon sea salt
- 3 tablespoons organic creamy peanut butter
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ cup warm water
- Preheat the oven to 300 degrees.
- In a large bowl combine the rolled oats, oat bran, cinnamon, Chinese Five Spice, and salt.
- In a small bowl whisk together the remaining ingredients. Pour into the dry ingredients and stir to combine. Spread out evenly on the prepared baking sheet. Bake for 45-50 minutes, stirring once half way through. Let the granola cool completely and serve. Store leftovers in an airtight container at room temperature for up to 2 weeks.