• Lauren Humphreys

Peanut Butter Honey Granola

Happy National Peanut Butter Day!

PB is a favorite of mine, and I always have it on hand. Another thing I often have in my pantry is honey. However, I never seem to use my honey fast enough, and before I know it, it is crystallized and looks like this:

Does anyone else have this problem??? The good news is that crystallized honey is still perfectly safe and usable! There are various ways to “revive” it to it’s semi-liquid state, but I have found it best to use the defrost setting on your microwave. I scoop out the amount I need and heat the microwave using the defrost setting in short increments or until smooth and the crystals are dissolved.

As a result of my crystallized honey and my LOVE of peanut butter, I created a new granola recipe that I wanted to share with you! It is a simple recipe with only 5 ingredients – old fashioned oats, peanut butter, honey, vanilla, and salt. If you want to make the granola more interesting, you can also add chia seeds like I did. From a nutritional perspective, chia seeds contain approximately 4g of dietary fiber and 3g of protein in just 1 Tbsp! However, if you do not like chia seeds, I recommend omitting them.

This granola is not overly sweet and makes a small batch. I personally like this granola best as an topper for vanilla Greek yogurt with banana. It is also tasty enough to snack on plain!

Peanut Butter Honey Granola

1 ½ cups old-fashioned oats

1 Tbsp chia seeds (optional)

¼ cup creamy or crunchy peanut butter

¼ cup honey

¼ tsp salt

1 tsp vanilla

Preheat oven to 300° F, and line a 9x9 inch pan with parchment paper.

Place oats in a mixing bowl and set aside. If using chia seeds, add to oats. In a microwavable bowl, heat the peanut butter and honey until melted, stirring after 15-second intervals. Stir in the vanilla and salt until the mixture is smooth. Pour the honey and peanut butter mixture over the oats, and stir until all oats are moistened.

Place the oat mixture in clumps into the prepared pan and bake for about 20 minutes or until golden brown. Granola becomes crunchy as it cools. Once completely cooled, store in an airtight container.

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