It's summer, and just too darn hot to cook, even first thing in the morning.
You will have to turn your oven on to make a batch of this yummy granola, but it'll be worth it! Slice a banana or strawberries over the top and serve with milk for a sweet way to start your day.
But this is too good to be just for breakfast. Sprinkle it over ice cream for an easy dessert. If you're really feeling creative, pack some of it into a pie plate when it is fresh from the over and the chocolate hasn't yet set up, and you'll have a super crust for an ice cream pie.
You will have to turn your oven on to make a batch of this yummy granola, but it'll be worth it! Slice a banana or strawberries over the top and serve with milk for a sweet way to start your day.
But this is too good to be just for breakfast. Sprinkle it over ice cream for an easy dessert. If you're really feeling creative, pack some of it into a pie plate when it is fresh from the over and the chocolate hasn't yet set up, and you'll have a super crust for an ice cream pie.
Chocolate Peanut Butter Granola
Preheat oven to 325°
Spray a roasting pan with oil.
Place in roasting pan and mix:
3 cups regular rolled oats
1 cup roasted peanuts, chopped very coarsely
3/4 cup chocolate chips
1/2 cup sunflower seeds
1 tsp ground cinnamon
Mix in microwave-safe bowl. Microwave 30 seconds, then stir. Repeat until peanut butter is liquid and mixture is smooth:
1/2 cup smooth peanut butter
1/2 cup light karo syrup
1/4 cup brown sugar
2 TBS water
Pour the peanut butter mixture over the dry ingredients and mix well. Spread in an even layer.
Bake for 24 minutes, taking out every 8 minutes to stir the edges into the middle, then spread out evenly.
Remove from oven and let cool completely. Break up larger chunks before storing in an airtight container.
Spray a roasting pan with oil.
Place in roasting pan and mix:
3 cups regular rolled oats
1 cup roasted peanuts, chopped very coarsely
3/4 cup chocolate chips
1/2 cup sunflower seeds
1 tsp ground cinnamon
Mix in microwave-safe bowl. Microwave 30 seconds, then stir. Repeat until peanut butter is liquid and mixture is smooth:
1/2 cup smooth peanut butter
1/2 cup light karo syrup
1/4 cup brown sugar
2 TBS water
Pour the peanut butter mixture over the dry ingredients and mix well. Spread in an even layer.
Bake for 24 minutes, taking out every 8 minutes to stir the edges into the middle, then spread out evenly.
Remove from oven and let cool completely. Break up larger chunks before storing in an airtight container.
When she's not in the kitchen, Jennifer Bohnhoff's writing historical and contemporary fiction for middle school through adult readers. You can learn more about her books on her website.
