I love granola. It’s so much better making your own because you can combine any flavours you like and make something yummy every time. Also, you control what ingredients you consume so things like the amount of sugar it contains is in your control.
This is my latest creation: PB & J Granola or Peanut Butter & Jelly. After the infamous childhood combination this does actually taste quite similarly like tucking into the classic.
I’m not the biggest fan of using peanuts as they are often prone to contamination. However, all things in moderation! Peanut butter does still contain a huge amount of protein. Just make sure you find an organic, non-GMO variety. This ensures the greatest care has been taken into sourcing a chemical free crop.
I’ve used fresh raspberries in this creating a chia seed jam. Combining the fresh berries with the chia seeds provides a sticking capacity to the whole granola mixture.
This may be bit too sweet for a breakfast variety but it makes a great snack post workout or yoga session!
2 ½ cups rolled oats (gluten-free if needed)
½ cup buckwheat
¼ cup organic peanut butter
¼ cup maple syrup
¼ cup coconut oil
½ cup raspberries
1 tbsp chia seeds
1 tsp vanilla extract
¼ tsp cinnamon
pinch of sea salt
- Preheat oven to 350°F.
- In a small saucepan on the stove, melt the peanut butter and coconut oil over a low heat. When combined, turn off the heat and whisk in the maple syrup and vanilla. Set aside.
- In a small bowl, mash the raspberries with a fork then add the chia seeds and mix well. Set aside to slightly “gel”.
- In a large bowl, combine the oats, buckwheat, cinnamon, and sea salt. Pour the peanut butter mixture over and mix well. Then pour the raspberry mixture over and fold everything together until coated.
- Spread the mixture onto a lined baking sheet and pop in the oven for 10-15 minutes. Remove from the oven and flip the granola over so that it bakes evenly. Let it bake in the oven for another 5-10 minutes until golden and fragrant.