Peanut Butter Granola

Name: Peanut Butter Granola
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups (200g) For the granola:; 1/2 cup (75 g) oats; 1 cup (150g) dried cranberries; 2 tbsp hazelnuts; 1 tsp water; 2 tbsp vanilla extract (optional); 1/3 cup (100 g) coconut oil; 1/3 cup (90 g) Maple syrup; 1 cup (150 g) peanut butter; 2 tbsp For the jam:; 6 tbsp Blueberries; The juice of a quarter of a lemon; coconut sugar; agar (optional)

Preheat the oven to 320 ºF or 160 ºC.

Cook1 h 20 min
Total1 h 20 min
Serves4
LevelIntermediate

Dairy-Free Gluten-Free Vegan Vegetarian American

Ingredients

2 cups (200g) For the granola:
1/2 cup (75 g) oats
1 cup (150g) dried cranberries
2 tbsp hazelnuts
1 tsp water
2 tbsp vanilla extract (optional)
1/3 cup (100 g) coconut oil
1/3 cup (90 g) Maple syrup
1 cup (150 g) peanut butter
2 tbsp For the jam:
6 tbsp Blueberries
The juice of a quarter of a lemon
coconut sugar
agar (optional)

Method

Preheat the oven to 320 ºF or 160 ºC.
Place in a bowl the oats, dried cranberries and hazelnuts. You can chop the hazelnuts, but it’s optional.
Pour into a saucepan the water, vanilla extract, coconut oil, maple syrup and peanut butter, stir and cook over medium heat for 2 or 3 minutes or until the coconut oil and the peanut butter are melted.
Combine dry and wet ingredients in the bowl and stir with a wooden spoon until all ingredients are totally mixed.
Place the granola on a baking sheet (with baking paper) and bake for 25 minutes.
Remove from the oven and allow the granola to cool completely. Place in a glass container and it should keep for a few weeks.
To make the jam you only have to place in a saucepan the blueberries, water, lemon juice and sugar and cook over medium heat for 30 minutes. You can add agar to thicken, but it’s optional. When the jam is cool, you can keep it in the fridge in a glass jar.