Yesterday I made Peanut Butter Granola with Cora. She saw everything that went into the recipe, helped me measure and pour and stir it all together. I know the experts say to have your kids help you cook and that your kids will be more likely to eat the food you make -- well, Cora helps me all the time and still resists most foods. However, this recipe included one of Cora's favorite foods: peanut butter. On several occasions, I have believed that if you pricked Cora's vein it would not run red but would ooze the smooth brown paste of peanut butter in all its glory.
This recipe for Peanut Butter Granola packs a good nutritional punch. After carefully eying the mysterious ingredients, Cora tentatively tried the granola -- and liked it! Both of the girls liked it! I gave them some granola after dinner, and they thought they were getting a special treat. Let's just keep that as our little secret.
Peanut Butter Granola
Makes 6 Cups
2/3 cup peanuts, chopped coarse
3 cups gluten-free old-fashioned rolled oats (not quick-cooking)
2 tablespoons canola oil
1/4 cup sunflower seeds
1/2 cup honey
2 to 3 teaspoons salt (taste mixture before baking and adjust accordingly)
1/2 cup raisins (optional)
1. Preheat oven to 325 degrees. In a 12-inch skillet, toast the peanuts over medium heat, stirring often, about 3 minutes. Stir in the oats and oil and continue to toast until the oats begin to turn golden, about 3 minutes. Stir in the sunflower seeds and toast another 2 minutes.
2. Off the heat, stir in the honey, wheat germ and salt. Stir to coat. Spread the granola evenly on a large baking sheet. Bake, stirring every few minutes, until lightly brown, about 15 minutes.
3. Remove the granola from the oven. Stir in the raisins (optional). Using a spatula, push the granola to one side of the pan and press down to create a 1/2 inch thick layer. Cool at room temperature for 30 minutes. Loosen with a spatula and break into small chunks and serve.