Peanut Butter and Jelly Granola
Yield: 2 1/2 cups
Prep: 5 minutes
Total Time: 25 minutes
2 cup rolled oats
1/2 cup chopped peanuts
1/4 cup natural peanut butter*
1/4 cup jelly (I used strawberry)
1/4 cup pure maple syrup
1 tsp. vanilla extract
1/4 tsp. cinnamon
1/4 tsp. sea salt
2-3 tbsp. natural peanut butter*
2-3 tbsp. jelly
Preheat over to 325 degrees either lightly grease or line a sheet pan with parchment paper.
In a medium sided bowl add your peanut butter, jelly, vanilla, cinnamon and salt and stir until incorporate together.
Add your oats and chopped peanuts to the bowl and mix until completely coated with your wet mixture.
Transfer to your sheet pan and press down your granola and form together into a round disk almost like pizza dough. I would say about a 1/2 inch of thickness or so will work great. You will want it to be thin enough to get crunchy but not so thin you can not form granola clusters.
Now drizzle the extra peanut butter on top of your granola and splatter little bits of your jelly. I simply dipped a knife in my peanut butter jar and drizzled it back and forth on my granola. For the jelly I took a spoon and dropped small spoonfuls on top of the granola.
Bake for 20-25 minutes stirring carefully halfway through ensuring to keep clusters intact. Bake until slightly golden brown.
Let granola cool completely before breaking apart.
*I like to use natural peanut butter so I can control the sugar and salt in my recipes. Natural peanut butter is simply the runny kind where the only ingredient is peanuts. If you only have peanut butter with salt on hand you can remove the salt from the recipe.
*I used a very lightly sweetened jelly. If you use a super sweet jelly you could likely lessen the amount of the maple syrup in this recipe. I tested this without maple syrup at all and it does hold up well but I like the sweetness and depth of flavor it gives.
*I love to enjoy granola on smoothie or acai bowls, as cereal with milk and banana in the morning or by the handful as a tasty snack.