After my success with the baked Honey Granola recipe that I'd remembered, I decided I wanted to try Pioneer Woman's Peanut Butter Granola version. I had finally remembered to ask for peanuts to make peanut butter (mental note: post recipe/instructions), so I was set to go. We definitely enjoyed it and will be making it again soon.
The only bummer was that I only had 1 can of oats, so I had to make a 1/2 batch. In case you haven't picked up on this by now, I hate baking/cooking breakfast that yields only one breakfast-worth. Oh well, at least it tasted good. And I snuck the measly leftovers for myself. :-)
• 1 stick butter (1/2 C)
• 2/3 C natural peanut butter
• 2/3 C honey
• 1 t vanilla
• 1/2 t salt
• 6 C rolled oats (10 C quick-cooking)
• 1 C raisins (optional)
1. Melt the butter and peanut butter together in a medium saucepan/pot.
2. Add the honey, vanilla and salt.
3. Stir the mixture until smooth and hot throughout. (It doesn’t need to boil.)
4. Add the oats.
5. Stir until the oats are completely coated with peanut butter mixture.
6. Turn the mixture into an ungreased cookie sheet, or a large 9 by 13-inch pan.
7. Spread the granola out evenly and bake it at 375° for 10-12 minutes. It will be brown and crispy.
8. Remove from the oven and allow to cool in the pan.
9. Break into pieces after cooled.
10. Add raisins, if using, when granola is cool.
For the 1/2 batch, I used my Pampered Chef deep dish baker. I could have packed it in more and used it and the mini deep dish baker for a whole batch.
DAIRY-FREE VEGETABLE QUICHE
1 day ago