I really enjoy peanut butter and I really adore history. That said, I like to think of Peanut Butter Granola as the perfect blend of my two passions. While traditional versions tend to be carb-laden & overly-sweetened, my recipe is a protein power-house relying on raw peanuts and creamy peanut butter to deliver crunch and flavor. If you ask me, it’s the perfect snack while reading up on granola’s origin & history, which I might add, dates back to the 1800s.
Preheat oven to 325 degrees.
Line a rimmed baking sheet with parchment.
Rough chop almonds & peanuts either with a chef’s knife or processor. With the latter, be sure to use the pulse function, ensuring texture not dust.
Mix almonds, peanuts, and remaining dry ingredients in a large bowl.
Set aside.
In a small saucepan on medium-heat, melt peanut butter and butter, stirring often.
Remove from heat.
Add water, honey and vanilla to melted butter mixture, stirring to combine.
Pour melted butter mixture over dry ingredients, mixing thoroughly.
Spread on prepared baking sheet, pushing down firmly.
Bake for 20 minutes or until light brown with crispy edges.
Cool for one hour before storing in an airtight container.
Naturally low-carb & gluten-free
