This is my take on the excellent Jack Monroe’s peanut butter granola recipe. Please visit her blog detailing easy recipes for those on a budget, Cooking on a Bootstrap, and while you’re there pre-order two copies of her new book Tin Can Cook – one for you, and one to donate to your nearest food bank. I’ve tried to cut down on the sugars and add more nuts and seeds. These are rough estimates of quantities I used. You could be adventurous and make up your own based on what you like. I might try marmalade instead of syrup next time, and mix in dark chocolate chips for a breakfast jaffacake kind of vibe.
- 30ml walnut oil
- 65g crunchy peanut butter
- 300g jumbo oats
- 50g golden syrup
- 25g Truvia brown sugar blend (half real sugar, half sweetener)
- 50g flaked almonds
- 80g raisins or sultanas
- 80g milled linseed (available at Aldi or Lidl these days)
Measure out the oil, peanut butter, syrup and Truvia into a big microwaveable bowl and nuke for about 30 seconds, stir, then nuke again for 30 seconds. You want the ingredients to melt together but not get so hot that they bubble. Meantime, measure out the oats. When the liquid ingredients have calmed down a bit but are still warm, stir in the oats. At this point you can also add the linseed and almonds (or you can leave them out until later). Give it all a good stir so all the oats are coated in the liquid mixture. Line a baking tray with greaseproof paper and spread the oats in an even layer on the paper, patting it down with the back of a spoon. Put in a pre-heated medium oven (160 degrees C fan oven) and bake for about 15 minutes. The oat mixture should look only lightly toasted. If it’s dark brown, you’ve gone too far! Leave to cool on the tray, then break it up and mix in the sultanas, plus the almonds and linseed if you kept them out of the mixture at the beginning. Store in an airtight container and enjoy for breakfast sprinkled on fruit and yogurt, or with milk.