In case you needed a healthier V-day treat to hand out…
Granola’s got your back. After last weeks plethora of dessert bars and truffles we were in need of a healthier sweet fix.
What’s great about this recipe is it feels like a treat in itself, regardless of the health effects granola gifts us in the best way nutritionally possible. If I could get all my daily intake of fiber from these little clusters of childhood nostalgia…I SO would. In fact, I probably already do considering the amount that got eaten this weekend.
So much for giving these out as gifts…
That’s the thing with granola. It’s pretty much my favorite snack in the entire world. As well as my favorite topping, favorite breakfast addition, favorite form of eating oats…the list is never-ending. In my opinion granola is a great way to find a balance with food. There are so many healthy factors incorporated into the oats and the plethora of flavors make it oh so satisfying.
Flavor wise, you really can’t go wrong with PB&J. This recipe got created on a whim while I was walking back from night class last week and I had no intention of even blogging about it. That is until these huge crispy clusters of love came out of my oven making me melt with comfort. So naturally I had to share them with you all.
A lot of people ask me where my inspiration for recipes come from and to be honest it’s based on my cravings 95% of the time. Lucky for you I was craving pb&j’s and cookies last week. Then this granola was born. The trick to getting clusters of “cookie” esque granola is adding flour to the mix.
In this case you will use peanut flour to get that true pb&j flava flave. I really liked incorporating this because it adds a trivial amount of protein giving these “cookie” clusters a well-rounded feel. Also, cooking it at a low temperature then allowing the granola to COOL COMPLETELY is the most vital thing ever. Same level of vital as consuming copious amounts of wine after midterms week. Ya feel me? Don’t skip that step just like you wouldn’t skip on a glass of Zinfandel.
Can you tell I am in need of a major stress-free-gimme-all-the-wine kind of night? Thankfully Valentine’s Day is this weekend and a certain someone is visiting !!! The excitement inside of me has been congealing up for weeks and I am SO ready to burst. Until then I will be drowning myself in these gorgeous clusters. You should do the same!
PB&J Granola Cookie Clusters
Ingredients
- 3 cups rolled oats
- 1/2 cup peanut flour*
- 1/2 cup crushed cereal of choice
- Sea salt to taste
- 1/2 cup peanut butter
- 1/2 cup raspberry preserves
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- Peanut butter chips (optional)
Instructions
- Preheat oven to 300 degrees farenheit.
- Combine rolled oats, peanut flour, crushed cereal and sea salt in a large mixing bowl. In a sepereate, microwave safe bowl, combine peanut butter, raspberry preserves and maply syrup. Heat in the microwave for about 30-45 seconds until the mixture has fully melted. Mix together with a fork and stir in the brown sugar.
- Once fully combined pour wet ingredients into your oats and mix with a wooden spoon until the dry ingredients are completely coated.
- Spread oats on a lined baking sheet, careful not to break apart too many clusters but still have them spread out. Bake for 40 minutes, slightly flipping midway through. Allow to clusters to FULLY COOL for atleast 30 minutes. This is where the magic happens! Once done cooling, break into smaller clusters if desired and mix in your peanut butter chips.
Notes
Store granola cluster cookies in an airtight container at room temperature. Goes great in yogurt, almond milk or on it’s own as a snack.
*Peanut flour is peanuts made into flour. I use the brand Protein Plus Peanut Flour. You can buy it online at iherb.com or amazon. There are many other brands out there you can feel free to use as well!