Monday, March 31, 2014
Peanut Butter Granola (Secret Recipe Club)
Secret Recipe Club time! This month I was assigned Curious Cuisiniere by cute couple Sarah and Tim! Their love of food really comes across on their blog and I had a great time exploring their site and bookmarking lots of recipes.
When I came time to choose I actually couldn't decide and ended up making two and funny thing is, both recipes contain peanut butter. Sarah mentions eating peanut butter straight from the jar and while I haven't done that (yet) I do love my peanut butter!
The first recipe I made was the African Sweet Potato Peanut Soup. Smooth soups always go down better at our place so I added extra stock and blended it. It was absolutely delicious and a real winner but unfortunately I didn't get a decent photo.
The second recipe I chose was the Peanut Butter Granola and it was awesome. I've been making homemade granola for ages and I've done chocolate, gluten free and ginger-spiced granolas among others, but it never occurred to me to use peanut butter.
I made a few minor changes to the recipe like swapping the honey for rice malt syrup to make it fructose free. I also left out the whole peanuts to make it child-friendly and then used crunchy peanut butter instead of smooth to give some extra crunchy texture.
3 of the 4 of us absolutely loved it but weirdly, my PB obsessed 3 year old didn't like it. Kids!
My only complaint is that it didn't make enough so next time I will definitely be making a double batch.
Great recipe, thanks Sarah and Tim!
Peanut Butter Granola
Adapted from Curious Cuisiniere
2 1/2 cups rolled oats
1/3 cup natural crunchy peanut butter
3 tbs rice malt syrup
2 tbs water
1/8 ts salt
Preheat the oven to 160 degrees C / 325 degrees F. Line a baking tray with baking paper and set aside.
Place the oats in a large bowl. Place the remaining ingredients in a small saucepan and stir over low heat until smooth and well combined. Pour over the oats and mix well. Tip the mixture into the prepared pan and press down (this will give you lovely clumpy granola which you can break up later).
Bake for 20 minutes then remove from the oven to break up the clumps. Bake for a further 20 minutes breaking up the clumps once during that time.
Remove from the oven and allow to cool completely before storing in an airtight container.