Peanut Butter and Jelly Granola

Ever since the 1960s, when they started adding fruit and nuts to it, granola has been synonymous with health food and hippies. Though, modern granola is miles from being a health food, drenched in honey and filled with preservatives—not the granola I grew up eating between my monthly baths at the commune and fire juggling classes! Only joking. Yet, I do miss the less sweet, less processed granolas. They’re all cherry-vanilla-maple-nut-honey-cream-chrunch flavors.

As kids we’d sprinkle plain granola inside a toasted peanut butter and jelly or peanut butter and banana sandwich. It gave the sandwich a satisfying crunch with every bite. I was shocked to learn later on in life that no one else ate pb&js in such away, let alone toast them. What’s wrong with the world!? Recently I got it into my head to fuse the two things: pb&j, meet my dear friend awesome granola pants.  Now lets have a party, meet me at the drum circle.


Peanut Butter and Jelly Granola (makes about 8 servings)

4 cups raw oats
1/2 cup peanut butter 
2 tablespoons coconut oil 
1/3 cup raw cane sugar 
3 tbsp agave or maple syrup 
3 tbsp flax meal 
1/4 cup peanuts 
1/4 cup sunflower seeds or pumpkin seeds
1/2 cup dried cranberries and/or raisins

Preheat your oven to 350°F. In a saucepan heat the peanut butter, sugar, oil, and agave until just melted. Add the flax meal and beat a couple times with a whisk. In a large bowl mix the oats, peanuts, and seeds. Pour the melted peanut butter mixture over the dry oats and stir until everything is thoroughly coated.

Spread the granola on to a cookie sheet and bake for 15-20 minutes. Remove a couple times during this time to stir and flip the granola, as one side can quickly burn. Allow to cool completely on the pan. Sprinkle on dried cranberries and/or raisins, then transfer to an airtight container. Eat on a sandwich, as a trailblazing snack, or drenched in homemade almond milk!




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