Double Peanut Granola
- 40 - 45 minutes
- 10 cups
Dish it up with milk or sprinkle it on yogurt. This not-too-sweet granola is delicious and it freezes easily too.
Courtesy of the Peanut Bureau of Canada
- 6 cups (1.5 L) large-flake oatmeal
- 1 ½ cups (375 mL) peanuts, preferably unsalted
- 1 cup (250 mL) wheat bran
- ½ cup (125 mL) pumpkin or sesame seeds
- ¼ cup (50 mL) ground flax
- 1 tbsp (15 mL) cinnamon
- 1 tsp (5 mL) salt
- ¾ cup (175 mL) pure maple syrup
- ⅓ cup (75 mL) vegetable oil
- ⅓ cup (75 mL) peanut butter
- 1 tbsp (15 mL) vanilla
- ½ cup (125 mL) each raisins, thinly sliced dried apricots and dried cranberries
- ¼ cup (50 mL) finely diced candied ginger (optional)
Preheat oven to 300 F (140 C). Lightly oil two large baking sheets. Granola should be spread out in a single layer.
In a large bowl, stir oatmeal with peanuts, bran, pumpkin seeds, flax, cinnamon and salt until mixed. Pour syrup and oil into a medium pot. Add peanut butter. Set over medium heat and stir until peanut butter is melted and mixture is hot. Stir in vanilla.
Pour over oatmeal mixture and stir until well combined. Spread on to baking sheet(s) in a single layer. Bake, stirring every 15 minutes, until golden and toasty, about 40 to 45 minutes. Stir in dried fruit and ginger.