This granola is quick to make, quick to bake and lasts for at least one week if stored in an airtight container. The original recipe was printed in the January 2009 edition of Southern Living and calls for dry-roasted peanuts. I also like to omit these and replace them with a mixture of cashews and pecans (as pictured below). I also add a little cinnamon and vanilla.
1/2 cup dry-roasted peanuts or nuts of your choice
1/2 cup sweetened flaked coconut
3 tablespoons sesame seeds
1/4 cup unsalted butter
1/2 cup creamy peanut butter
1/2 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon light corn syrup
1/4 teaspoon fine salt
1 teaspoon vanilla extract
Greek vanilla yogurt and sliced bananans, for serving
Preheat oven to 350 degrees. In a large bowl, combine the oats, nuts, coconut and sesame seeds; set aside.
In a small saucepan over medium heat, melt the butter. Add peanut butter, brown sugar, cinnamon, corn syrup and salt. Cook for three minutes or until smooth. Remove the pan from the heat; stir in vanilla.
Pour the hot mixture over the oat mixture. Stir to combine. Spoon the granola onto a greased, aluminum foil-lined 17 X 12 inch jelly roll pan. (I use parchment paper.) Bake for 20 minutes or until lightly golden, stirring the mixture after ten minutes. I keep a close eye on it so it won't burn.
If using foil, transfer the granola to a sheet of wax paper and cool on a cooling rack for at least 20 minutes. If using parchment, carefully lift the paper and granola off the jelly roll pan and place it on a cooling rack.
Transfer to an airtight container when completely cooled. Serve with yogurt and bananas.
Makes 6 cups
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