Granola with just a handful of ingredients. Key components to a good granola are jumbo oats, nut butter and a sticky sweetener.
When it comes to creating delicious clumps, honey, brown rice syrup or chicory root syrup are my go to options. Along with a nut butter, it’s a sure fire way to create delicious crunchy granola with all the clusters.
As someone who was a die hard, “all the alternative nut butters” fan for years, I’ve well and truly cemented my relationship with peanut butter and it will forever hold the top spot.
Manhattan peanut butter is one of my faves, I’m not going to lie I do have a few. Both the smooth and crunchy are drippy yet smooth, spreadable and spoonable… hella versatile and delicious.
I did create this recipe for Manhattan, this is not a sponsored post. I’m just very enthusiastic about nut butter.
Crunchy Clumpy Peanut Butter GranolaPrint Recipe
- 300g jumbo @flahavans oats
- 150g Manhattan Crunchy Peanut Butter
- 50g coconut oil, melted
- 100g honey or @homespun chicory root syrup
- 60g peanuts of choice
- Pinch of salt
Preheat your oven to 160C (300F).
Mix together peanut butter, coconut oil, and honey or chicory root syrup in a bowl.
Add oats and peanuts to the wet ingredients along with a pinch of salt.
Mix well to ensure everything is well combined and the oats and peanuts are completely coated.
The mixture will clump together between your fingers.
Place granola on a large baking sheet lined with baking paper.
Bake for 10 minutes. Remove from the oven, flip and toss about, bake for 10 minutes more.
Allow to cool fully on the tray. Transfer to a sealed tight container and store it at room temperature for up to two weeks.