That’s right, Peanut Butter Granola with some added raw cacao powder for that extra vah vah voom! It’s gorgeous and the smell as it bakes in your oven will have sitting in front of the oven door, spoon in hand for the timer to ping. I am guilty of this.
I am absolutely in love with peanut butter. It was a staple in all of our lunchboxes but there has been a peanut butter renaissance as of late in my baking/cooking repertoire. I have been putting it in everything. Hugh Fearnley Whittingstall opened up my taste buds to Sweet Potato and Peanut Butter Gratin which is a serious wholesome comfort food. I love having it in my oats in the morning with some homemade Strawberry Chia Jam (recipe to come). It has been so comforting on these dark and chilly mornings in Perth. Peanut Butter is naturally full of protein and great fats which nourish our bodies.
Now, I command you to go to your local health food store and pick up a jar of whole peanut butter where the ingredients simply read: 100% peanuts. No added extras.
One other thing I must mention is the oats I used. I was particularly excited about receiving this month’s Urban Locavore box as it contained a 1 kg bag of Mason’s Rolled Oats. I love oats and I love these guys. Their oats are grown AND packaged on the farm. No chemicals, totally natural, totally healthy. Boom! The Mason Family are based in Kojanup in Western Australia and implement the use of the Demeter trademark, quality produce produced using the Bio dynamic Agricultural Method.. They even include some nifty looking recipes for ANZAC Bicuits and Porridge on the packet. Right up my street!
So here we go
2 1/2 cups of Mason’s rolled oats
1 tablespoon chia seeds
1/2 cup crunchy whole natural peanut butter
1/3 cup real maple syrup
2 heaped tablespoons coconut oil
2 tablespoons raw cacao powder (I use Eco)
1 teaspoon vanilla essence
1/2 teaspoon cinammon
Sprinkling of Sea Salt ( I use Maldon)
Heat oven to 120 degrees
In a saucepan, gently heat the coconut oil, maple syrup, crunchy peanut butter, vanilla essence and raw cacao powder.
In a mixing bowl, combine the oats, chia seeds, cinammon and salt.
When the wet mixture has fully melted, pour in to the oats mixture and combine fully.
Place on a baking tray and baked for 1 hour 15 mins.
Every 15 minutes, toss the mixture with a spoon to ensure it doesn’t burn and is evenly baked.
I thought this would be the perfect addition to the Sweet Adventures Blog Hop. This month’s theme is Nuts! Really excited to read all of the submissions. Nic from Dining with a Stud is this month’s host.
Head on over to Nic’s blog to see the rest of the beautiful recipes for this month’s Sweet Adventures Blog Hop.