Peanut Butter Granola

Peanut Butter Granola

Only a few ingredients.  The oats and peanuts in granola are good sources of vegetarian protein. It is cost effective if the quick oats are purchased in bulk, 25-50 lb. bags. I usually make the 'reduced sugar' version of the recipe.  My kids love it!  -Lindsey Scarber

12  c.  Quick or Rolled oats  

½ - 2  c.   sweetened coconut flakes, optional

1  c.  coconut oil, or vegetable oil

2  c.  honey

4  c.  (32 oz) peanut butter, crunchy or creamy

1/2  c. water

 ½ -1  tsp salt, optional

In a large bowl, Mix the first 2 dry ingredients: oats and coconut.  Set aside.

In a medium saucepan over MED heat, combine all other ingredients.

Stir occasionally until combined.

Meanwhile, Grease 2-4 sheet pans, or 1 stainless steel industrial pan 4inches deep

Pour the wet into the dry ingredients. Stir

Spread granola evenly onto the greased sheet pans. 

Bake at 300° for 25 min.  Use two racks in the oven baking, if needed. 

Remove from oven. Stir.  

Bake more minutes until crispy and light golden brown. Or, if baking in the evening, turn off the oven and leave in oven overnight to dehydrate and cool to room temp.

Let cool to room temperature.  

Store in an airtight container, such as a used #10 can with plastic lid.  

Serve with milk, nuts, raisins, Craisins, cinnamon, yogurt, prepared powdered, milk, or reconstituted evaporated milk, etc.   

Store in pantry for 3-6 months. 

Speedy recipe:

Use a #10 can of quick oats (about 12 c.) and two 16-18 oz. containers of peanut butter

Reduced-sugar Recipe:  

Remove the 2 c. honey. Replace with ½ c. water and 1 c. honey