This peanut butter granola is for all my peanut butter lovers out there! I think I know you pretty well by now, but tell me if I’m right when I say these things:
You dig into the peanut butter jar with your finger or with a spoon whenever possible. You treat peanut butter like a dessert and perhaps like a goddess. You find yourself hoarding peanut butter jars in the cupboard so you never run out. Of course you’re always picking up a jar whenever you go to the store because you can crush a jar in a week. You have to portion out your peanut butter sometimes because it’s just so hard for you to resist. You’re always willing to give a new peanut butter brand a try, simply because you’re always on the quest to find the very best.
Does this describe you? Because what I did there was basically just describe myself. Pretty sure if there’s a number one fan of the peanut butter, it’s me! Been on that PB game since 1989.
This beautiful bowl pictured above was sent to me by Hanselmann Pottery. They’re offering 10% any orders on their site now through Oct. 15th when you use the code ‘AMBITIOUSKITCHEN’.
Obviously this peanut butter granola is one of my favorite breakfast treats to nosh on. It’s adapted from my good friend Andie‘s new cookbook Eating in the Middle. The cookbook is filled with both indulgent and lightened up recipes which as you know, I’m very fond of.
Anyway I’m sure by now many of you have read Andie’s beautiful memoir about her incredible 135 pound weight loss. If you’d meet Andie in real life, you’d automatically recognize her kind soul and radiant personality.
Andie created an amazing peanut butter granola recipe and I made just a few small changes to my liking (adding chia seeds and vanilla). The result is a crunchy, slightly sweet peanut butter granola full of oat clusters & chia seeds.
By the way, I’m a little behind on sharing recipes from cookbooks this year, but promise to get back on track by sharing some of my favs.
I ended up building a beautiful raspberry banana greek yogurt parfait with the peanut butter granola. I enjoyed it for an afternoon power snack after one of my workouts, but also think it would be a delicious breakfast on the go. Just layer and take to work! You can also pack the ingredients separately and assemble once you’re ready to eat. (Recipe is also below!)
Make sure you pick up a copy of Andie’s new cookbook Eating in the Middle here!
Also don’t forget to stop by Hanselmann Pottery! They are offering 10% orders placed their site now through Oct. 15th when you use the code ‘AMBITIOUSKITCHEN’.
Enjoy these parfaits! xo.
- Serves: 4
- Serving size: 1/2 cup granola
- Calories: 230
- Fat: 11g
- Saturated fat: 1.5g
- Carbohydrates: 29.4g
- Sugar: 16.9g
- Fiber: 4.5g
- Protein: 6.3g
- 1/4 cup all natural peanut butter
- 1/4 cup honey (use coconut palm syrup if vegan)
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 2 tablespoons chia seeds
- For the parfaits (if you want to make them!)
- 2 cups nonfat plain greek yogurt (siggi's is great because it's low sugar!)
- 2 tablespoons low sugar raspberry jam
- 1 large banana, sliced
- 1/2 cup fresh raspberries or berries of choice
- Optional: drizzle of honey
- Preheat oven to 325 degrees F. Line a medium baking sheet with parchment paper.
- Add peanut butter, honey and vanilla extract to a small saucepan and place over low heat; mix to combine and heat until warm. Once warm and well combined, transfer to a medium bowl.
- Fold in oats and chia seeds into the peanut butter mixture until combined. Spread the oats on the prepared baking sheet.
- Bake, stirring halfway through to prevent burning, until golden brown, about 10-15 minutes. Transfer the baking sheet to a wire rack and let the granola cool. The granola will seem soft, but will harden up once cool. Transfer to an airtight container or jar and store at room temp for up to 3 weeks.
- For the parfaits, in each of 4 small mason jars or bowls, layer 1/4 cup of yogurt, 1/2 tablespoon of raspberry jam, 1/4 cup of granola, then another 1/4 cup of the yogurt. Top with another 1/4 cup of granola plus a few banana slices and raspberries. Serve immediately or cover and refrigerate for up to 3 days.