I don’t really like any type of breakfast cereals, maybe because I didn’t grow up with it, we never even heard of cereal when I was young, this came to our country only recently. I never heard of granola either until I moved to the UK. But I always liked oats hence I decided to try granola for breakfast one day. I tried it and I did fall in love with it instantly. I believe it came from US originally but it strongly grows in popularity all over.
I’ve tried all sorts of variations and for a long time my favourite was always plain granola topped with almonds , dried apricots and figs. But recently I saw a recipe by Jack Monroe and had one of those moments when you think, “Why I didn’t think of that myself?’ The recipe is so simple and straightforward with only one twist in it – peanut butter (taking in account you like peanut butter, of course). However, variations are endless. She (Jack) recommends just with strawberry jam on top or banana – classic combinations! My recent addiction is just with lightly sweetened soya milk and fresh blueberries. Anything goes really when you have a good base.
I only twigged the quantity of oats because Jack’s recipe is super budget friendly and I wanted my granola to be a little bit richer and coated more with peanut butter flavour.
PEANUT BUTTER GRANOLA
4 tablespoons crunchy peanut butter
4 tablespoons honey
200g rolled porridge oats
1. Preheat the oven to 180C.
2. In a heavy saucepan/ovenproof dish on a low heat melt the butter, peanut butter and honey until incorporated.
3. Add the oats and mix together well until all oats are well coated.
4. Bake for about 15 minutes, stirring once half way through, until it becomes a golden brown but avoid it burning.
4. Remove from the oven and allow to cool completely before transferring into airtight container, where you can keep it for a few weeks. (In our house it doesn’t last longer than a few days 🙂