Nutbutter Granola or Granola Bars
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
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
Heat your oven to 375F…
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.
If you’re bent on making “granola bars” out of this, line a cookie sheet with parchment paper.
Mold with a flat spatula into your desired shape! I like to keep it square, so that I cut the “bars” evenly.
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.
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.