From the blog For Love of the Table
If you want big shards of granola that you can snack on, don't stir the granola as it bakes. If you want a more traditional, separated, granola, be sure to stir once of twice during baking...and a few times as the granola cools.
3 cups (300g) old-fashioned rolled oats
1 cup (150g) dry roasted (lightly salted) peanuts
3/4 cup (120g) chocolate chips
1/2 cup (70g) sunflower seeds (dry roasted, lightly salted)
1 teaspoon ground cinnamon
1/2 teaspoon sea salt or kosher salt
1/2 cup (130g) smooth peanut butter (regular)
1/2 cup (160g) mild-flavored honey
1/4 cup (60g) packed light brown sugar
2 tablespoons water
Preheat the oven to 325ºF (165ºC). In a large bowl, mix together the oats, peanuts, chocolate chips, sunflower seeds, cinnamon, and salt.
In a small saucepan, warm the peanut butter, honey, brown sugar, and water over low heat, stirring constantly just until the mixture is smooth. The mixture will be barely tepid...don’t get the mixture too hot or it will separate. (If this happens, stick the pan in a large bowl of ice water and stir until the mixture cools down and becomes homogenous and smooth.)
Scrape the peanut butter mixture into the dry ingredients and mix it in well, coating the oats, peanuts and seeds well.
Transfer the granola mixture to a parchment-lined baking sheet and spread it in an even layer. Toast the granola in the oven for 20 to 25 minutes, or until the granola is a golden brown all over. If you are going to "stir" during baking (see note above), use a pancake turner-style spatula to flip the granola over in sections...stirring in the traditional sense will smash the softening chocolate chips. When you stir, make sure you get the granola on the edges moved toward the center and the granola in the center of the pan moved to the edges since the edges tend to darken quicker than the center. Remove from oven and let cool completely. Makes about 6 to 8 cups, depending on whether you have shards or crumbly granola.
Storage: Store the granola in an airtight container at room temperature. It will keep for one to two months.
(Recipe from davidlebovitz.com)
http://www.forloveofthetable.com/2017/05/david-lebovitzs-peanut-butter-and.html
As published on forloveofthetable.com
Unless otherwise noted, all content and photos © 2010-2017 Paige Vandegrift, All Rights Reserved