Oil & Refined Sugar Free Peanut Butter Granola

Oil and Refined Sugar Free, Peanut Butter Granola with Raisins and Coconut

Granola is one of my favourite things (alongside peanut butter) so why not combine them, without the unnecessary addition of oil and sugar? The recipe uses 3 simple ingredients to create a delicious breakfast, or snack, in minutes.

I have always enjoyed store bought granola, until I learned its secret- sugar! At risk of losing my favourite Saturday breakfast, Immediately I searched for sugar free granola recipes. Soon however, I realised another hidden ingredient – oil. Again I took to search the world for the perfect recipe to satisfy my granola cravings, without these unnecessary additions.

In this recipe I have substituted the high sugar content of store bought granola with maple syrup, however fruit syrups works just as well (with even less calories!) To achieve the crunchy texture of granola, without adding oil, this recipe uses peanut butter, a healthier source of fat than oil. When mixed with oats and maple syrup and baked this creates a crunchy peanut butter flavoured granola.

Oil & Refined Sugar Free Peanut Butter Granola

Ingredients:

1/4 cup Peanut Butter (approx. 4tbsp.)

1/4 cup Maple Syrup (approx 4 tbsp.)

1 cup Rolled Oats (approx. 100g Oats)

1/4 teaspoon Salt

Additions:

Raisins, Coconut Flakes, Peanuts, Chocolate Chips, Almonds, Cranberries, Dried Fruit, Hazelnuts, Pumpkin Seeds, Chia Seeds.

Instructions:

– Preheat oven gas mark 5 and line a baking tray with baking parchment.

– In a medium bowl, combine the peanut butter, maple syrup and salt until well combined.

– Add the oats to the wet mixture and fold until al oats are covered in peanut butter.

– Spread the mixture onto your lined baking parchment.

– Bake for approximately 10-15 minute until slightly darker in colour and crispy (be careful not to burn!)

-When cooled add any additional add ins. My favourite are raisins, cranberries and coconut flakes, and store in an air tight container.

Notes:

– When creating a bigger yield, the wet mixture (peanut butter and maple syrup) must always be a combined half quantity to the oats, to ensure the peanut butter flavour is throughout the entire batch of granola. This is why I made this recipe using cups rather than grams, however as long as the oats are fully covered in the wet mixture.