Cookies for breakfast? We’ve completed it earlier than and we’re doing it once more. And this time it’s all of the goodness of a basic peanut butter cookie in a chunky, snack-able, and crunchy granola. YUM — it’s simply nearly as good because it sounds!
This fast and straightforward granola is ideal with milk, yogurt, or simply by the handful, mates. Bonus? Simply 10 substances required! Allow us to present you the way it’s completed!
The right way to Make Peanut Butter Cookie Granola
All of it begins with a candy, sticky, peanutty combination made by mixing peanut butter, maple syrup, dates, melted vegan butter, vanilla, and salt in a food processor. The indulgent combo ensures severe cookie vibes!
Then it’s on to the “I can eat this for breakfast” stuff. Oats add entire grain goodness together with fiber, magnesium, iron, and extra. And peanuts? They’re identified to outcompete different nuts and even rival beans in terms of protein content material (source)!
We didn’t cease there. Pumpkin seeds add extra mineral magnificence together with zinc and phosphorous! And chia seeds swoop in so as to add their fiber and omega 3 superpowers.
Then onto a baking sheet and into the oven it goes! When it comes out, chunks of peanut-filled cookie-inspired goodness are yours.
We will’t wait so that you can do this granola! It’s:
Straightforward to make
& Tastes like a peanut butter cookie!
Snack it by the handful or serve with dairy-free milk or yogurt. When it’s peanut butter cookies for breakfast, even essentially the most avid breakfast skippers is perhaps prepared to hitch in on a very powerful meal of the day!
Extra Granola Recipes
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Servings 18 (1/3-cup servings)
- 3/4 cup pure peanut butter (clean or chunky)
- 2/3 cup maple syrup
- 6 massive medjool dates, pitted (6 massive dates yield ~1/2 cup or 100 g)
- 1/4 cup melted vegan butter (or sub coconut oil or dairy butter if not vegan)
- 1 Tbsp vanilla extract
- 1/2 tsp sea salt
- 3 cups old style rolled oats (DIVIDED // guarantee gluten-free as wanted)
- 1/2 cup salted roasted peanuts (DIVIDED)
- 1/2 cup uncooked pumpkin seeds (additionally known as pepitas)
- 1/4 cup chia seeds
Preheat the oven to 325 levels F (162 C) and line a baking sheet with parchment paper.
To a food processor, add peanut butter, maple syrup, dates, melted butter, vanilla, and sea salt. Course of till the combination is thick and the dates have principally damaged down. Add 1 cup (90 g) of the oats and 1/4 cup (35 g) of the peanuts and course of till totally mixed.
Switch to a big mixing bowl, add the pumpkin seeds, chia seeds, and remaining 2 cups (180 g) of oats and 1/4 cup (35 g) of peanuts. Combine till mixed.
Unfold the combination onto your ready baking sheet, protecting it in a single piece and urgent/spreading till it nearly fills the pan. Bake for quarter-hour, then toss to interrupt it up into smaller items. At this level, will probably be very mushy. That is regular! As soon as it’s tossed, unfold out the clumps and bake for an additional 8-10 minutes or till darkish golden brown and aromatic.
Let the granola cool earlier than having fun with or storing for later. Maintain in an hermetic container at room temperature for 1-2 weeks or within the fridge for 2-3 weeks.
*Diet data is a tough estimate.
Serving: 1 (one-third cup) serving Energy: 242 Carbohydrates: 27.6 g Protein: 6.9 g Fats: 12.7 g Saturated Fats: 3.4 g Polyunsaturated Fats: 2.9 g Monounsaturated Fats: 4.7 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 85 mg Potassium: 259 mg Fiber: 4.1 g Sugar: 13.4 g Vitamin A: 2 IU Vitamin C: 0 mg Calcium: 49 mg Iron: 1.5 mg