Time: 1 hour 15 minutes
Complexity: easily
Servings: 600 gr.

Salty, sweet, and crunchy, this PB&J-style granola with dried cranberries is more of a dessert than a breakfast. Eat it straight with a spoon or sprinkle it over chocolate or strawberry ice cream, cottage cheese, or yogurt.

Ingredients:

• 60 g butter
• 3 tablespoons firmly packed light brown sugar
• 3 tablespoons of honey
• 1 teaspoon pure vanilla extract
• 0.5 tsp coarse salt
• 1 and 3/4 cups rolled oats
• 1 cup honey-glazed peanuts
• 2/3 cup dried cranberries
• 0.5 tbsp. peanut butter granules

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rolled oats, Peanut butter granules, dried cranberries, honey

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Preparation:

Step 1
• Position the oven rack on the middle shelf and preheat the oven to 160°C.
Step 2
• In a large bowl, combine the butter, brown sugar, honey, vanilla extract, and salt. Add the oats and peanuts and toss to coat evenly. Spray a rimmed baking sheet with cooking spray and spoon the oat mixture onto it.
Step 3
• Bake until golden brown, 30-35 minutes, stirring halfway through. Let cool completely on the baking sheet. Stir in dried cranberries and peanut butter chips. Granola can be stored in a tightly sealed container at room temperature for up to 5 days..

Votes: 1