We often have bagels for breakfast before rushing off to work. Sometimes I want variety though. Granola is healthier, with more protein and complex cards to keep you full longer. On a typical weekday I’ll add some to yogurt, which takes less time than toasting a bagel. This peanut butter granola makes for a simple and delicious breakfast.
This recipe only has a few pantry ingredients and couldn’t be much easier to make. Oats, peanut butter, cinnamon, vanilla, maple syrup, and olive oil get combined before baking. The sweetness of the maple syrup pairs so well with a hint of vanilla. Peanut butter and cinnamon weave their way in too, but don’t take over.
The oats start out dry, but pliable. After all the peanut butter is incorporated, they’re shiny from being coated with everything. Once baked, the oats are a bit caramelized. The peanut butter causes the oats to clump together, making delicious little clusters. This peanut butter granola can be stored in an airtight container for 2 weeks. Once you mix up a batch you have a week’s (or more!) worth of breakfasts ready to go.
Fancy It Up
While granola works well for routine weekday mornings, it can be fancied up on the weekends too. In addition to yogurt, add bunch of fruit, and serve in a fancy glass. If you haven’t had yogurt and granola out of a margarita glass, you definitely should treat yourself! And at 260 calories for half a cup, it only feels indulgent.
A granola bar is a beautiful way to serve breakfast for company that you can prep ahead of time. AND you don’t have to figure out how to keep everything hot. Place granola in large glass jar with a scoop. Yogurt can be doled out into pretty glasses beforehand and kept in the fridge. Mason jars or pretty bowls hold different kinds of fruit. Berries are especially yummy here. You could have chocolate chips and nuts for some extra texture. Don’t forget to have drizzling options like this peanut butter sauce or maple syrup ready in squeeze bottles.
What’s your favorite way to eat peanut butter granola?