Nutbutter Granola or Granola Bars

IMG_0620

Who doesn’t LOVE a good granola?

Especially a homemade one!

This recipe can easily be made into bars or regular, piece-meal granola.  Pick your fancy!  I included photos of what to do for each type Smile

IMG_0612

Pretty much everything in your kitchen cupboard can go in granola.  While I don’t advise this (necessarily), I do advise experimenting!  This granola batch included:

1 cup rolled Quaker oats

3 tablespoons, Chia Seeds

1.5 tablespoons, Flaxseed Meal

1/2 tablespoon, brownulated brown sugar

1/8 cup, chopped walnuts

1/4 cup, slivered almonds

1/4 cup, dried fruit (I used “antioxidant blend” of blueberries, cherries, cranberries)

1/4 cup Sunbutter (or nutbutter of your fancy!)

3 tablespoons, egg whites

1 teaspoon, vanilla extract

1 tablespoon cinnamon

1 teaspoon nutmeg

dash salt

Heat your oven to 375F…

IMG_0613

If you keep your nutbutter refrigerated, or if it is more solid than is easy for mixing, microwave it for about a minute before adding it to your dry ingredients.  This will help coat everything in the nutbutter.  You’ll want to add the egg whites and vanilla after the nutbutter is fully incorporated.

IMG_0615

If you’re bent on making “granola bars” out of this, line a cookie sheet with parchment paper.

IMG_0616IMG_0617

Mold with a flat spatula into your desired shape!  I like to keep it square, so that I cut the “bars” evenly.

IMG_0620

If you’re feeling more like the piece-meal type granola – you know, that delightful oatmeal and smoothie topper – simply spritz some oil on your cookie sheet and plop your granola contents directly into the pan.  Separate them across the entire surface, and undo any clumps.

IMG_0622IMG_0626

This is the important part (that I somewhat neglected – oops): place the granola in the oven for about 15 minutes, but CHECK ON IT every 3 minutes or so.  Stir it around with your spatula at least once, as well.  Seriously, this stuff will go from perfectly crispy to burnt in no time.  I found this out.  Thankfully, I saved it with only the edges being a bit.. well, charred.  Good thing I like the somewhat blackened taste.

IMG_0627IMG_0628

Happy eating!

Advertisements