Peanut Butter Granola

I actually had a couple hours of unexpected free time yesterday which usually translates into, “What recipe should I try?” time.  I love having time to have fun in the kitchen!  I have been wanting to try to make a tasty peanut butter granola… so that is what I made!  I’ve been a bit all over the nut butter and oat recipe combos…I promise I will come up with a recipe without these two ingredients next time!Baked granolaI combined all-natural peanut butter, chia seeds, hulled pumpkin seeds (pepitas), shredded coconut, coconut oil and pure maple syrup with the rolled oats.mixtureI slow baked for 1 hour being sure to toss the mixture around a few times during cooking.

Homemade peanut butter granola makes a sweet gift.IMG_1557 If you look closely, you’ll notice I just added a smattering of chia, pepitas and coconut–don’t go overboard!Granola

Peanut Butter Granola

Ingredients

  • Serving size for FODMAPer is 1/4 cup, Makes about 8 servings
  • 2 cups old fashioned oats
  • 1/3 cup all natural peanut butter
  • 1 1/2 tablespoons pure maple syrup
  • 2 tablespoons coconut oil
  • 2 tablespoons shredded coconut
  • 2 tablespoons hulled pumpkin seeds (pepitas)
  • 1 tablespoon chia seeds

Instructions

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Cover a large baking sheet with parchment paper.
  3. In medium bowl, gently mix all ingredients until blended.
  4. Place mixture on cookie sheet and spread it out evenly.
  5. Bake for 1 hour being sure to mix mixture a few times for even baking.
  6. {I put an aluminum foil tent over mixture after 30 minutes of baking to prevent over browning, this is optional}
http://blog.katescarlata.com/2015/02/26/peanut-butter-granola/

I enjoy about 1/4 cup of this granola as a topping to yogurt or as part of a fruit, granola and yogurt parfait.  Use lactose free yogurt if lactose intolerant. For FODMAPers…remember oats should be limited to 1/4 cup dry or 1/2 cup cooked due to FODMAP cut off amounts.

12 replies on “Peanut Butter Granola

  • Laury Hunt

    Kate, I’m glad you keep reminding us about quantities to limit ourselves to. I’ve actually been going through all my notes and your posts to remind myself since I think I’m eating the correct things but maybe too large a serving of them (i.e. too large a salad, too much Greek yogurt).

  • Donna Campbell

    I also add uncooked tri-color quinoa to my granola for a little extra oomfa! Only a little, maybe a quarter cup when using 4 cups of oats!

  • Jess

    I just made some really similar granola to this one – the peanut butter baked in is sooo good! I didn’t use any oil though, might have to give the coconut oil a try next time!

    • katescarlata

      Hi Patsy, Granola tends to be fairly caloric if you ate a whole bowl of it–but for FODMAPers who should limit to 1/4 cup–it’s not that much. I have decided on my site purposely not to list calorie, fat grams etc…I have put much thought into it–I think people with IBS have enough to think about it. 🙂

  • RachelJL

    And you do okay with the coconut? It’s on one of my “no no” lists. It seems like everything makes me sick these days, so I’m almost afraid to eat.

    • katescarlata

      I would work with a dietitian Rachel. If you feel everything makes you sick and you keep restricting foods you will not nourish your intestine adequately to heal. And you might be missing something else that is treatable such as bacterial overgrowth or digestive enzyme deficiencies.

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