Peanut Butter Granola
I started making homemade granola cereal for my daughter when she was just a kid.  I would store it in a large plastic container and she could have it for breakfast with milk or to snack on.  My Peanut Butter Granola recipe is chock full of raisins, dried fruit, peanuts, and sunflower seeds along with rolled oats and cheerios.  Oatmeal is a whole grain powerhouse coarse flour made of hulled oat grains that have been milled.  There are several varieties available.  Steel-cut or Irish Oatmeal is hearty and takes around 20 minutes to cook for breakfast.  Rolled oats or old-fashioned oatmeal are rolled into thicker flakes and also take longer to cook.  Instant oatmeal are oat groats that are steamed and flaked and cook much faster in under 5 minutes.  Oats are considered heart-healthy because they contain Vitamin A & B-6, iron, fiber and protein.  Happy Cooking!
Servings: 6 yield(s)
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Ingredients
  • 2 1/2 cup Old-Fashioned rolled oats
  • 1 1/2 cup Cheerios cereal
  • 1 cup honey roasted peanuts
  • 1/3 cup shelled sunflower seeds
  • 1/2 cup raisins
  • 1 tsp cinnamon
  • 1/2 cup natural peanut butter
  • 1/2 cup maple syrup
  • 1/2 cup vegetable oil
  • 1 cup dried banana chips
  • 1 cup dried pineapple
  • 1/2 cup chocolate chips (optional)
Instructions
  1. Preheat oven to 325*. Make peanut butter sauce by combining in a medium bowl peanut butter, maple syrup and oil. Whisk until smooth and creamy. Set aside. Cover large sheet pan with foil. In a very large bowl add rolled oats, cheerios, sunflower seeds, raisins, peanuts and cinnamon. Using a wooden spoon stir together until blended. Then, drizzle peanut butter sauce into bowl with oats and other ingredients and gently stir in until well moistened. Pour onto foil-covered sheet pan and spread out until it's flat.
  2. Bake in oven for 20 minutes. Remove sheet pan from oven and using a flipper turn over granola and mix. Then add the banana chips, pineapple and chocolate chips (optional). Return pan to oven and continue baking until lightly browned for 20 minutes. Let cool for 5 minutes and mix together all ingredients. Serve warm or cold. Can be stored in airtight container for 1 week.