Peanut Butter Chocolate Chip Granola

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So, I have never been a fan of oatmeal, it’s always been a little mushy-mushy for me. However, these days, I’ve been eating it a lot lately because I know oats are super good for you and it’s a hot, easy breakfast to make on these chilly Michigan mornings. Since I’ve been forcing myself to embrace oatmeal, I usually have it with a little maple syrup and maybe a few pecans or walnuts mixed in, for a bit of sweetness and texture. The other day, though, I was out of my usual mix-ins and opted for a spoonful of peanut butter…and it was so good! So, it got me thinking that peanut butter might just be a great addition to my favorite granola.

And, surprise, it totes was.

I mean, you can’t really go wrong with nutty, creamy peanut butter, crunchy oats, and little chocolate chips. Can you? I don’t think so.

[recipe]

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Peanut Butter Chocolate Chip Granola

I use both honey and maple in this recipe, though you could use just one sweetener if you like. The coconut oil can be subbed for olive oil, if you prefer. Also, chia seeds can be substituted with flax and the mini chips can be replace with whatever chip or chopped bar you like. 

3 1/2 cups rolled oats

1/2 cup sunflower seeds

2 tablespoons chia seeds

scant 1/4 teaspoon salt

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup maple syrup

1/4 cup honey

1/2 cup creamy peanut butter

1/3 cup coconut oil

1 cup mini chocolate chips

Preheat your oven to 325˚F and line a baking sheet with parchment.

Pour the oats, sunflower seeds, chia seeds, salt, nutmeg, and cinnamon into a bowl.

On the stovetop in a saucepan heat the maple syrup, honey, peanut butter and coconut oil until the peanut butter and oil are melted and the mixture is nicely combined. Pour the peanut butter mixture into the oat mixture and stir to coat evenly. Scrape the mixture onto the baking sheet and spread in an even layer. Bake for 30-40 minutes, stirring every 10-15 minutes so the peanut butter does not burn, until golden and crisp. Remove from the oven and cool completely before mixing in the mini chocolate chips. Store in an airtight container for well over a week. [/recipe]

Bake for Their Sake: Echoing Good Bake Sale

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BakeForTheirSake_Flyer

This Friday I am participating in Echoing Good‘s online bake sale on their Facebook page. I am super excited to be participating in this event as the importance of good nutrition for children has always been a  part of my life — my mom, aunt, and grandmother have all work(ed) in school nutrition. I know that there are children, in this country and others, whose best, most nutritious meals come from their school lunch programs. It breaks my heart to know that there are children in this world who wonder where their next meal will come from, who go to school eager to fill their minds while their bellies stay hungry.

From Echoing Good:

Echoing Good is a nonprofit organization that supports small-scale projects that are community led and inspired. Through the funding of these projects Echoing Good empowers communities to create their own meaningful change.
 
In Gulu, Uganda, where malnutrition is depriving many children of the chance to get an education, Echoing Good is working directly with the local community to develop farms that enable lunch programs in primary schools. The crops grown provide pupils with daily nutritious meals and excess crops are sold to generate money that is reinvested back into maintaining the farms. This one meal eases the financial burden on families to provide their kids with every meal, prevents hunger and malnutrition, and ultimately keeps the children in school. Echoing Good’s program currently feeds over 1,400 kids every day.
For the sale I made some Almond Chocolate Chunk Coconut Oil Granola. It’s a riff on my favorite coconut oil granola, made a little more decadent with lots of chocolate and toasty almonds. It’s crunchy, sweet, and satisfying.
To bid on this (I will send your winnings straight to your door, in cute jars to boot!) go to Echoing Good’s Facebook page and “Like” them, then this Friday July 19th, get your bid on! There are several talented, amazing bloggers participating (including my girls Megan and Nicole), so head over to check it out, put your money on some tasty treats, and help Echoing Good continue to do the good stuff they do!

Maple-Pumpkin Granola

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Sometimes, when stressed and trying not to eat a whole pizza worth of feelings, I turn to something crunchy. It’s just so dang satisfying and if I’m going to eat my feelings, my jaw should have to work a little for it.

Enter granola. I tend to make it pretty healthful–reaching for honey or maple in place of plain sugar, and filling it with plenty of seeds and nuts for texture and interest. Granola can be as plain-jane as you want it or as crazy as you’d like–it’s versatile that way. This batch is flavored with lots of maple for sweetness and fragrance, olive oil encourages maximum crunchiness, pumpkin makes a subtle earthy appearance, warm spices and toasty nuts + seeds add depth, thick-rolled oats add great chewy-crunchy texture. This granola makes a great pair sprinkled over yogurt or swimming in a bowl of milk. It’s also great, out of hand, for crunching through some stress.

Maple-Pumpkin Granola

Adapted from this recipe. 

I use Bob’s Red Mill Thick Rolled Oats here, which I find at any supermarket in the natural foods section. I like the more substantial chew of these particular oats, but any brand you like works just as well. The pumpkin isn’t front-and-center in this recipe, it’s mostly a background flavor, as the puree softens the oats and works against that crunchy texture so beloved in granola. Also, I added a variety of seeds and nuts–I usually just add whatever is left over from other recipes–feel free to switch them up or omit as desired. 

3 cups rolled oats

1/2 cup raw walnuts

1/2 cup raw almonds

1/2 cup unsweetened coconut flakes

1/3 cup sunflower seeds

3 Tablespoons flax seeds

3 Tablespoons sesame seeds

pinch of salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon allspice

1/4 teaspoon grated nutmeg

1/2 cup maple syrup

1/3 cup olive oil

2 teaspoons vanilla extract

3 Tablespoons plain pumpkin puree

Preheat oven to 325*F. Line a baking sheet with parchment.

In a large bowl combine oats, nuts, coconut, seeds, salt, and spices. In a large measuring cup whisk together maple, oil, vanilla, and pumpkin. Pour the maple-pumpkin mixture over the oats mixture and stir to coat well. Spread the mixture onto the baking sheet in an even layer and bake 15 minutes, stir, and continue to bake in 10-15 minutes intervals, stirring well between each, until the granola is uniformly golden and no longer moist. The granola will crisp a bit more as it cools. Store completely cooled granola in airtight containers for  1-2 weeks.