Peanut butter almond granola

This recipe came about due to having a lack of groceries in my house. I always make sure to use up whatever produce and perishables I have on hand before leaving town. So, when I arrived back in Columbus after a weekend getaway to Chicago, it was slim pickings around the abode. Chris’s parents were nice enough to provide us with a little sustenance when we picked up Cooper from their place, however, when hunger hit a few hours later, I was left scouring the cupboards for anything I could throw together.

Knowing that I always have a jar of nut butter on hand and a few grains, I figured granola could easily be created and eaten with hardly any effort. Good thing too, because after a weekend of minimal sleep and traveling all day, I was not feeling energized to put a ton of effort into making a meal. This recipe turned out pretty fantastic actually. It was filling, full of peanut butter flavor, and paired wonderfully with a little fruit and almond milk.

Feel free to through in any seeds or dried fruit that you wish to mix it up to your liking. This is a recipe that is easily adapted to various tastes or cravings. However, if you only have a few select items in stock and might chew your arm off if you don’t eat soon, then stick to this simple recipe that will have you feeling satiated in no time 🙂

Peanut Butter Almond Granola
4 Tbsp natural, crunchy peanut butter
4 Tbsp raw honey
1 Tbsp chia seeds
1 tsp vanilla
1-2 tsp cinnamon, to taste
small pinch of salt
2 cups rolled oats (not instant)
1/2 cup dried cranberries (or raisins)
1/4 cup chopped raw almonds

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. In a large bowl, combine the honey and peanut butter. Microwave for 30-45 seconds, until melted and creamy. Stir to mix well.
3. Add the vanilla and cinnamon and mix.
4. Fold in the oats, cranberries, chia seeds, and almonds, and stir until evenly coated.
5. Dump the mixture out onto the baking sheet and spread out, leaving the desired about of clumps.
6. Bake for 10-14 minutes, or until golden brown and a little crunchy.
7. Eat straight off the pan, throw some over yogurt, or eat in a bowl with cold almond milk. Enjoy!





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