Crunchy Granola

Posted by Nick Sheridan on


  • 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


  1. Preheat oven to 170 C and line a tray with baking paper.
  2. Into a glass or microwave - safe bowl, add peanut butter, rice malt syrup, and coconut oil.
  3. Microwave on low for 20-30 seconds, or until melted.
  4. Remove bowl from microwave, stir, and then add remaining ingredients. Stir well, to ensure oats are fully moistened.
  5. Spoon granola onto baking paper. Lightly press down on the granola - this will ensure clumps form.
  6. 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.
  7. Let granola cool, then store in an air - tight container for up to 1 month.


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