Double Peanut Granola
Contributed by: News Canada
(NC) - Dish it up with milk or sprinkle it on yogurt, this not-too-sweet granola is delicious. It freezes easily too.
- 6 cups (1.5L) large flake oatmeal
- 1 1/2 cups (375mL) peanuts, preferably unsalted
- 1 cup (250mL) wheat bran
- 1/2 cup (125mL) pumpkin or sesame seeds
- 1/4 cup (50mL) ground flax
- 1 tbsp (15mL) cinnamon
- 1 tsp (5mL) salt
- 3/4 cup (175mL) pure maple syrup
- 1/3 cup (75mL) vegetable oil
- 1/3 cup (75mL) peanut butter
- 1 tbsp (15mL) vanilla
- 1/2 cup (125mL) each raisins, thinly sliced dried apricots and dried cranberries
- 1/4 cup (50mL) finely diced candied ginger (optional)
Preheat oven to 300 F (140 C). Lightly oil two large baking sheets. Granola should be spread out in a single layer.
In a large bowl, stir oatmeal with peanuts, bran, pumpkin seeds, flax, cinnamon and salt until mixed. Pour syrup and oil into a medium pot. Add peanut butter. Set over medium heat and stir until peanut butter is melted and mixture is hot. Stir in vanilla.
Pour over oatmeal mixture and stir until well combined. Spread on to baking sheet(s) in a single layer. Bake in preheated oven, stirring every 15 minutes until golden and toasty, 40 to 45 minutes. Stir in dried fruit and ginger.
More great recipes can be found online at www.peanutbureau.ca.
Serving Size: Makes about 10 Cups (2.5 L)
Nutritional Information: Per 1/2 cup (125 mL) Serving: 338 calories, 16 g total fat (2 g saturated fat, 0 g trans fat, 6 g monounsaturated fat, 7 g polyunsaturated fat), 0 mg cholesterol, 10 g protein, 44 g carbohydrates, 7 g fibre, 13 g sugars, 141 mg sodium, 348 mg potassium, 45 mg calcium (4 % DV), 3 mg iron (21 % DV).