Peanut Butter Granola 12.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Flour Girl Jan 14, 2010

This recipe was inspired by the granola served at Treebones Resort in Big Sur, Calif.

Eat it by itself or use it to top a bowl of yogurt.

Make Ahead: The granola may be stored in an airtight container at room temperature for up to 2 weeks, or it can be refrigerated for up to 1 month.


Servings: 12

Yield: Makes about 6 cups

Ingredients
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 cup creamy or chunky peanut butter
  • 1/2 cup honey
  • 1/2 cup packed light or dark brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 1/2 cups rolled oats (do not use quick-cooking)

Directions

Preheat the oven to 375 degrees. Have an ungreased rimmed baking sheet at hand.

Combine the butter, peanut butter and honey in a microwave-safe medium bowl. Microwave on HIGH for 1 minute, then stir. The mixture should be smooth and thick; if needed, microwave on HIGH for another minute.

Add the brown sugar, vanilla extract and salt, stirring until smooth, then add the oats and mix until they are evenly coated. Spread the mixture evenly on the baking sheet and bake for 10 minutes, or just until browned and crisp.

Let cool on the baking sheet, then break up into bite-size pieces. Store in an airtight container.

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Recipe Source

From Washington Post editorial assistant Leigh Lambert.

Tested by Leigh Lambert.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.