Delicious, nutritious and a firm Kiwi favourite – peanut butter, what would we do without you? Addictive when slathered across a piping hot piece of Vogel’s and verging on sinful when paired with a good chunk of dark chocolate, there really are so many ways to enjoy this creamy spread. I particularly love this crunchy peanut butter granola, delicious with some tart Greek yoghurt.
To make this peanut butter granola gluten-free, you can swap the rolled oats for something like puffed quinoa or buckwheat. This granola will keep for weeks if stored in an airtight container in a cool dark place.
- When choosing your perfect peanut butter, look for a brand like Pic’s, which contains high-oleic peanuts (they stay fresher for longer) and just a pinch of salt, if that’s the way you like it.
- Good-quality peanut butter is high in healthy fats and energy and is beneficial for heart and digestive health. The high oleic content is also a great source of protein, fibre and vitamin E. Just 2 Tbsp each day of Pic’s peanut butter will provide a woman with around 20 percent and a man with around 29 percent of their daily vitamin E needs, which helps to slow down the effects of ageing and inflammation by minimising free-radical damage within the body.
- rolled oats 2 cups
- thread coconut 1 cup
- sliced almonds ½ cup
- pumpkin seeds ½ cup
- sunflower seeds ¼ cup
- linseed ¼ cup
- sesame seeds 2 tablespoons
- smooth peanut butter ¼ cup
- cinnamon ½ teaspoon
- manuka honey, warmed to liquid ¼ cup
- greek yoghurt (omit if eating dairy free) and fresh fruit, to serve
- Preheat the oven to 160°C. Line a large roasting tray with baking paper.
- In a large bowl combine the oats, coconut, almonds and seeds and toss together.
- In a separate bowl whisk the peanut butter, cinnamon and honey, then spoon it over the oat mixture. Toss the peanut butter mixture evenly through the oats and seeds.
- Spread evenly over the tray and bake for 15-20 minutes or until the mixture starts to dry and toast.
- Serve with Greek yoghurt and fruit.