Thursday, October 9, 2014

Peanut Butter Granola Clusters.


The great news about this granola is that refined sugars are long gone in this recipe, making it a gluten free vegan everyday snack. The granola clusters are slightly sweet, satisfyingly crunchy and a burst of pea nutty goodness in each bite. The centres should be semi-soft which should occur during the baking and resting process, because the worst moment is diving into a bowl full of scrumptious granola and not being able to even hear your own thoughts. However, the crunch is part of the whole experience, am I right? So maybe a little bit of silence is ok every now and then. 

You can used the base ingredients from this recipe and then simply spice it up with your own favourite ingredients according to your own tastes. I settled with this peanut butter granola first because it’s;
  1. Amazing clusters every time
  2.    Raspberries and yoghurt are its best friends along with banana and honey
  3. ‘Easy peasy’ to make
  4.  Dam straight delicious
  5. Bakes beautifully 
  6. Makes your kitchen smell like home baked magic 

A handful of these bad boy clusters make a perfect snack and are begging for you grab them out of jar and a lot of the time you will find your self bursting into the jar and digging your way to the bottom. Every bite should explode of pure goodness in your mouth every single time.

I served mine with thick and creamy greek yoghurt, which tastes as though you are eating pure thickened cream only healthier and somewhat better. I love adding fruit with mine; raspberries, blueberries and bananas are all perfect with a drizzling of honey (or vegan alternative).

This has been my go-to breakfast for a couple of years and there are seriously so many different combinations. Even if you can't get around to making a batch of granola at home the supermarkets offer an extensive range, however we all know that baking from scratch at home is truly satisfying and it makes the home smell and feel welcoming and cosy. 

I seem to have tried many recipes for muesli and granola over the time of discovering this creation, and I am pleased with the end results that this recipe is going to remain in my 'handful' of top breakfast recipes.

 So say hello to oats, whole flour, double peanut butter and nut goodness, plus the gang of additional ingredients that are going to blow your mind once baked.

3 1/2 cups wholegrain Rolled Oats. (use GF is required)
1 cup of Peanuts (you can use honey roasted, salted or unsalted and chop if you want but not necessary)
3/4 cup Whole Wheat Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 cup Natural Peanut Butter
2/3 cup Rice Malt Syrup
2 teaspoons Vanilla Extract
1/4 cup Almond Milk

1. Preheat the oven to 180-degrees and line a cookie pan with parchment paper.
2. Mix the oats, nuts, flour, baking power and salt in a large mixing bowl. Whisk together to peanut butter, rice malt syrup, vanilla and milk until smooth. Pour the wet mixture over the oat mixture and stir to combine.
3. Pour the granola mixture on the prepared pan and spread evenly. Bake for 15 minutes, stir once. Bake for another 15 minutes until golden brown. Leave the granola out for around 1-2 hours to cool, cluster and crunchify.
4. Serve on yoghurt with fruit or milk, or just as a cluster snack.

- Sprinkle with a dash of sea salt once cooled for extra zing of sweet and salty taste.
- You can customise the flavours according to your tastes. For example, use different nuts, nut butters and sweeteners. An alternate flavour combo could be 'almond honey' including almonds, almond butter, with honey and brown rice syrup. Mmmm

I hope you are all having a glorious week and make sure to follow me on all my social media links, so if you decide to recreate any of the recipes I post, you can easily tag me and I can like them all!

Bon Appétit! 
M x 

No comments:

Post a Comment