Salted Peanut Butter Granola

There are so many different muesli options on the market at the moment and some of them are ridiculously overpriced; I can’t bring myself to pay $16 for a bag of muesli. Making your own means you are in control of the ingredients and you will save yourself a bob or two as well. This is my new favourite – probably because peanut butter makes everything amazing in my mind…

I serve mine with some thick natural yoghurt or on top of a smoothie to give it some crunch. It contains lots of healthy fats so it is quite filling and a little goes a long way. Let me know what you think 🙂

Time to make: 30 minutes including cooking time

1/2 cup smooth peanut butter (I use Pics or Fix and Fogg)
1/4 cup maple syrup (or honey)
3 tbsp lite olive oil (this has a lighter flavour)
1/2 tsp iodised salt
3 cups wholegrain oats
1 cup almonds (roughly chopped)
1/2 cup cashews (roughly chopped)
1/3 cup pumpkin seeds
1/2 cup dried apricots, sliced
4-5 dried figs, sliced (or dates if you prefer)

Step 1
Pre-heat oven to bake 180 C. Line a large baking tray with baking paper.

In a small pot warm the peanut butter, maple, oil and salt for a few minutes until melted together.

Step 2
Place oats, almonds, cashews and seeds in a mixing bowl and add the peanut butter mixture. Toss until well combined.

Step 3
Spread evenly onto the baking tray and bake for about 15-20 minutes, tossing it halfway through cooking, Keep an eye on it because it can burn easily.

Step 4
Remove from the oven and stir through the dried. Allow to cool and store in an airtight container for up to 2 weeks.


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