Ingredients
-
1/4 cup 99th Monkey Unsalted Peanut Butter
-
1 tablespoon rice malt syrup (increase to 2 tablespoons for a sweeter granola)
-
1 tablespoon coconut oil
-
2 cups old fashioned oats
-
1/2 teaspoon cinnamon
-
1/4 cup peanuts, chopped
Method
-
Preheat oven to 170 C and line a tray with baking paper.
-
Into a glass or microwave - safe bowl, add peanut butter, rice malt syrup, and coconut oil.
-
Microwave on low for 20-30 seconds, or until melted.
-
Remove bowl from microwave, stir, and then add remaining ingredients. Stir well, to ensure oats are fully moistened.
-
Spoon granola onto baking paper. Lightly press down on the granola - this will ensure clumps form.
-
Bake granola for 20-.‐25 minutes, gently flipping large sections halfway through. Granola may look moist when it is removed from the oven, but will firm up as it cools.
-
Let granola cool, then store in an air - tight container for up to 1 month.
Breakfast
Recipes
