Peanut Butter Granola

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

Dry ingredients:

  • 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

Wet ingredients:

  • 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.

I wanna know: What’s your favorite summer breakfast?

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