Easy Peanut Butter Granola


Vegan, gluten-free (with gf oats), oil-free


Ingredients

2 cups old-fashioned oats

1/3 cup peanut butter (I use natural, smooth)

1/4 cup pure maple syrup (more/less to desired sweetness)

1/2 tsp. vanilla extract

1/2 tsp. cinnamon

Salt to taste if desired

Optional add-ins after baking: dairy-free chocolate chips, dried fruit, coconut, etc.


Directions

Preheat oven to 325.

In a medium saucepan over med-low heat, add peanut butter and maple syrup.

Heat for about 4-5 minutes, stirring occasionally.

When melted, remove from heat. Add vanilla and cinnamon. Stir.

Add oats and stir well to thoroughly combine. Add a pinch of salt if desired.

Place parchment paper (or Silpat) on a baking sheet. Add oat mixture and slightly spread out. (It doesn't have to be totally spread out - keeping some together will create clusters!)

Bake for about 20 minutes, stirring halfway through. Remove and let cool.


Notes:

Granola will be soft when it comes out of the oven, but it gradually hardens as it cools.

After it completely cools (about 25-30 minutes), I store it in a sealed glass jar in the fridge. Ours usually disappears within a week, but granola can typically keep for a month or even longer!

Adjust the sweetness as desired (more/less maple syrup). I find about 1/4 cup is the sweetness I like, plus it helps create the crunchy clusters!



From thegardengrazer.com