Who doesn’t like a good old-fashioned PB & J sandwich?
Today I was inspired by a recipe I found in Family Circle magazine that made little muffin tins full of grains–oats, sunflower seeds and quinoa mixed with a bit of peanut butter with a smidge of strawberry preserves and I thought….this recipe is onto something. Check these out!
But as usual, I am not a recipe follower…
I changed up my grains opting for some kasha (roasted buckwheat), a bit of chia seeds, my beloved pumpkin seeds and oh…yeah…1 TB of coconut oil to infuse just a little coconut-y flavor into the oat mixture…MMMMM….yes.
Top with a bit more oat mixture and you’ve got yourself a little PB & J Granola Muffin.
I made up these little PB & J Granola Muffins and shared a couple with my friend, Sara. She later called and told me she loved it and planned on hiding the second muffin so her kids would not find it! Ha!
And although I am not quite ready to think about the ‘back to school’ season….it is only about a month away and these little granola muffins would make a GREAT brown bag lunch treat…much healthier and better than a commercial granola bar….for sure!
- 1/2 cup all-natural peanut butter
- 2 TB maple syrup
- 1 TB coconut oil, melted
- 1 1/2 cup old-fashioned oats
- 1/4 cup pumpkin seeds
- 1 TB chia seeds
- 1/4 cup Kasha (roasted buckwheat) or quinoa (Use a pre-washed brand like Ancient Harvest)
- 4 oz of favorite Jam (FODMAP followers use suitable brand such as Sarabeth's Strawberry Rhubarb.)
- Preheat oven to 350 degrees.
- Fill 12 muffin tins with muffin papers.
- Mix the peanut butter, maple syrup, and coconut oil in medium bowl.
- Add oats, pumpkin seeds, chia and kasha to blend.
- Add about heaping tablespoon of mixture in each muffin tin pressing mixture firmly.
- Add 1 heaping tsp. of Jam/preserves
- Top with TB of leftover oat mixture pressing gently.
- Bake for about 20 minutes--until lightly browned.
- Be sure to cool thoroughly before eating. (or the hot jam may hurt your tongue...oops....lesson learned!)