Peanut butter granola
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.
- 2 cups rolled oats
- 1 cup thread coconut
- ½ cup sliced almonds
- ½ cup pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup linseed
- 2 tablespoons sesame seeds
- ¼ cup smooth peanut butter
- ½ teaspoon cinnamon
- ¼ cup manuka honey warmed to liquid
- 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.
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.