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.
A new method for making granola that gives you perfect clusters every time! This recipe is so versitile. If you enjoy chopped nuts or dried fruit in your granola, feel free to add them in. I used peanut butter and maple syrup as the base for my recipe, but feel free to sub in other nut butters and sweeteners to suit your taste. You could use almond butter, hazelnut butter, honey, and sorghum syrup to name a few. Experiment and find your signature recipe.
- 2 cups gluten-free rolled oats
- 1 cup gluten-free oat bran ((gluten-free quick oats could work too))
- 1/4 teaspoon cinnamon
- 1/4 teaspoon Chinese Five Spice
- 1/4 teaspoon sea salt
- 3 tablespoons organic creamy peanut butter
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 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.
For a nut-free option, substitute the peanut butter for a seed butter, such as sunflower seed butter.