Sometimes, things just don’t go the way you plan. In life, or in the kitchen. Let’s just talk about the kitchen.
I went to the grocery store to buy Brussels sprouts. I wanted to try my hand at roasting them to see if they are as great as people seem to think they are. The grocery store didn’t have Brussels sprouts. I looked high and low. No Brussels sprouts.
I talked myself out of buying consolation chocolate chips. I know myself well. 20% of the chips will be used in baking, and 80% will be eaten straight out of the bag. Not the point.
I decided to make granola bars instead. I found a recipe for no-bake bars, and gave it a shot! I made semi-educated substitutions, based on what was in my cupboard and what google told me I could do. And the bars wouldn’t hold together. Granola bar crumble is what I had when I tried to cut my beautiful, innocent granola bars.
Fortunately, crumbly granola bars look a lot like granola. After throwing my no-bake non-bars in the oven, I had a yummy granola on my hands. Perfect for summer breakfast bowls. Fruit+yogurt+granola=summer. Fact.
Peanut Butter Granola
- 2 cup oats
- 1 cup cereal (crushed chex or rice crispies work well)
- 1/2 cup sliced almonds
- 1/8 cup ground flax seed
- 1/4 cup unsweetened coconut
- 1/2 cup wheat germ
- 1/3 cup peanut butter
- 1/4 cup honey
- 1/8 cup molasses
1. Preheat oven to 280 degrees
2. Combine dry ingredients in one bowl and wet ingredients in another.
3. Thoroughly combine wet and dry ingredients.
4. Pour on a cookie sheet, and bake for 20-22 minutes, mixing periodically.