Peanut Butter and Honey Granola Breakfast  Recipe
Peanut Butter and Honey Granola Breakfast

By Faith Durand

Are you a fiend for peanut butter, the type who eats it from the jar with a spoon? Well, then, peanut butter granola may become your new favorite breakfast.

This is a simple granola, based loosely on Melissa Clark's splendid olive oil granola published in the New York Times. I substituted roasted peanuts for the pistachios, and I also worked in a hefty amount of natural peanut butter. I melted brown sugar with honey, whisked in the peanut butter until smooth, and then tossed it with the nuts, oats and a cup of wheat germ. I added a little oil and some cinnamon and ginger, and then baked it up.

The result is a rich and hefty, deeply nutty, peanut-buttery granola. This is definitely a granola that needs milk or yogurt to balance out the richness. It isn't terribly sweet, however. Raisins and apricots, the dried fruit of traditional granola, didn't seem to belong here. But I did add a handful of chopped dates, which brought a nice chewiness and mellow sweetness.

Rich, nutty and salty, this is a granola to please the most avid peanut butter lovers out there. It's also a satisfying breakfast, especially with a dollop of yogurt. And if you're feeling especially indulgent, try it with one extra drizzle of honey!

Peanut Butter and Honey Granola Recipe

Makes about 8 cups.

3 cups old-fashioned rolled oats

2 cups shelled roasted peanuts

1 cup hulled raw pumpkin seeds

1 cup wheat germ

1 1/4 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 cup honey

1/2 cup packed dark brown sugar

1 cup natural peanut butter, smooth or chunky

1 1/2 teaspoons vanilla

2/3 cup vegetable or olive oil

3/4 cup chopped dried dates

Heat the oven to 325 F. Line a large baking sheet with parchment paper. In a large bowl, combine oats, peanuts, pumpkin seeds, wheat germ, salt, cinnamon and ginger.

In a small saucepan, mix the honey and brown sugar. Bring to a simmer over medium heat, stirring constantly. Turn off the heat and stir in the peanut butter and vanilla until smooth. Pour over the oat mixture. Pour in the oil, and stir thoroughly. The mixture will be chunky and rough.

Spread the oat mixture evenly on the prepared baking sheet and bake for 40 minutes, stirring twice while baking. Transfer the granola to a large bowl and add the dates, tossing to combine.

Additional Flavors and Add-Ins:

-- Chocolate and PB: 1/2 cup chocolate chips, after the granola has completely cooled.

-- Tropical PB: 1 cup unsweetened coconut, added before baking, plus 1/2 cup each dried pineapple and banana chips added after baking.

-- PB and J: 1/2 cup dried cranberries and 1/2 cup raisins added after baking, instead of the dates.

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Recipes: "Peanut Butter and Honey Granola Breakfast "

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