This one is another awesome recipe from Dana at Minimalist Baker. I made it and love it. Ideas of how to further customize are already floating around in my brain. I didn’t add chocolate chips like she did, but I did eat it like a bowl of cereal with almond milk. So good! It’d be great for parfaits too!
I could have either made a smaller batch or baked it in a larger cookie sheet. This made a LOT of granola for just me, though Husband will probably eat some too. It was equivalent to a small box of cereal, but it stays good for a while. In any case, I’ve halved it in case you don’t want to make as much as I did. 🙂
You can add nuts before you bake, chocolate chips after you bake, coconut shavings, chia seeds, etc. Store this in an airtight container for up to two weeks. It can be frozen, too. Add some berries to it for a fresh touch. You can eat this with a nondairy milk of choice like cereal or crunch on it as a dry snack. Whatever you want! 🙂 But be sure to check out the rest of our breakfast recipes!
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohardon Instagram. I’d love to see your creations. Happy eating!
- 1 2/3 cups rolled oats
- 1 tbsp coconut sugar
- 3 tbsp peanut butter
- 2 tbsp maple syrup
- 2 tbsp coconut oil
Preheat oven to 350 degrees F (176 C) and line a cookie sheet with parchment paper.
Add oats and sugar to a large bowl and mix well.
Add peanut butter, maple syrup, and oil to a small saucepan, warm until pourable, and stir until combined.
Pour PB mixture into the oats bowl and stir.
Spread over cookie sheet and bake for 15 minutes or until browned. Make sure to mix around once or twice for even baking.
It's sweet, crunchy, and customizable. Perfect for a quick breakfast or snack. Yum!
Heavily adapted from Minimalist Baker.