Yes! It’s sweetener-free, peanut butter granola! Normally, sweetener and oil is needed to make granola crispy and stick together in clusters. This recipe uses the natural oil and fats in nut butter to crisp up the oats, and a bit of cinnamon for a hint of warm, sweet spices. This is a little trick I picked up when I was following Bright Line Eating, because in their program sweeteners are not permitted and oils are generally not eaten with breakfast. Peanut butter granola to the rescue!
This isn’t the same as regular granola, but for people who prefer an oil-free and sweetener-free diet, it’s a nice way to add a bit of crunch to your breakfast. For another yummy granola recipe that does use a bit of sweetener and oil, check out this one.
- 1 ½ cups dry rolled oats 6 oz
- 1/3 cup peanut butter or other nut butter of choice 3 oz
- 1/3 cup nuts and seeds (try pumpkin seeds, walnuts, almonds, sunflower seeds, pecans, hemp seeds, flax seeds) 3 oz
- Preheat the oven to 300 degrees.
- With your hands, rub in the peanut butter.
- Spread the mix evenly on a baking sheet lined with parchment paper.
- Bake for up to 20 minutes, turning and tossing with a spoon every 3-5 minutes. Be careful not to let it burn.
- When golden and dark to your liking, remove and cool immediately to get it crispy. I throw mine on a plate and put it in the fridge.
- Divide into baggies. This mix will keep in your cupboard for a couple of weeks.
- To make this granola gluten-free, be sure to use certified gluten-free oats. Oats are a naturally gluten-free grain, but are often processed with products containing gluten and this contamination can be enough to trigger an immune response in those with high gluten sensitivity or celiac disease.
- For a weight-loss friendly breakfast, divide the finished batch equally among 6 baggies. Each baggie will contain 1 grain serving and 1/2 of a protein serving. To complete your breakfast: add 4 oz of yogurt or 1 oz of nuts, and fruit.
- For a heartier breakfast, divide the finished batch equally among 4 baggies. Each baggie will contain 1.5 grain servings and 3/4 of a protein serving. To complete your breakfast: add 6 oz of yogurt and 1 additional oz of nuts or seeds, and fruit.
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