Peanut Butter Granola Clusters

Different diets work for different bodies and it can take a little time to figure out what food habits work for you. For example, Night Owl finds that intermittent fasting works for her – she will skip breakfast and stretch it out for as long as she can ’til lunch, maybe snacking on some pistachios.

For me, I’m ravenous about 9-10am in the morning, and it’s the time of day where I consume the most. I’ve found savoury fats like bacon and eggs fill me up the most and will keep me going until even 2pm, but of course it’s not always to arrange a cook up during the weekday, where every minute of precious sleep counts. So I’ve taken to making a big batch of this delicious Peanut Butter Granola Clusters, a recipe adapted from The Healthy Foodie (recipe here). It’s amazingly good to just snack and nibble on and disappears surprisingly fast – don’t say I didn’t say I told you so!

I have it with some high protein Nudie yoghurt and frozen berries, but one morning when the missus made banana protein pancakes, we decided to scatter some over the top and it was one of the best life choices I’ve ever made (along with saying yes to her proposal three months ago, that is!).

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I can’t emphasise how essential it is that when making this you pack it down firmly before baking, and that afterwards you really do let it cool for at least two hours – one hour in the turned off oven, the other at room temperature. That’s how you get perfect the perfect level of crunch.

I’ve halved the original recipe to make seven cups – simply because it’s easier to store.

You will need:

  • 2 + 1/2 cups (225g) rolled oats;
  • 3/4 cup (130g) roasted peanuts, unsalted;
  • 1/2 cup almond meal;
  • 2 teaspoons baking powder;
  • 1/4 teaspoon ground cinnamon;
  • 1/4 teaspoon salt;
  • 1/2 cup (135g) all natural peanut butter (doesn’t matter if crunchy/smooth);
  • 30g coconut oil, melted;
  • 125g honey;
  • 40g maple syrup;
  • 2 teaspoons vanilla extract.

Preheat the oven to 160 degrees Celcius. Mix the oats, roasted peanuts, almond meal, baking powder, ground cinnamon and salt together in a large bowl.

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Combine the peanut butter, coconut oil, honey and maple syrup and vanilla together in a small saucepan. Cook over low heat, stirring constantly with a whisk, until completely melted. Pour this peanut butter mixture over the dry ingredients and stir gently to combine. (NB – the saucepan is bloody good to lick out, but make sure it has cooled down before you do!)

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Line a 20cm x 30cm baking tray with baking paper. Pour the wet granola mixture over the pan and spread evenly, pressing it down to help it stick together. Bake for 25-30 minutes, turning the pan around halfway until the granola is golden brown and slightly dry to the touch.

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Turn off the heat, crack the door open (I like to use a wooden spoon) and leave the granola in the oven for about an hour, then remove from the oven and leave the granola out for another hour to finish cooling and drying out.

When fully cooled, break the cereal into clusters of your desired size with your fingers. Store in an airtight container for up to a couple of months (if it lasts that long!)

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