Cookies for breakfast? We’ve accomplished it before and we’re doing it once more. And this time it’s all of the goodness of a traditional 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 accomplished!
Methods 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 critical 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 relating to 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 that granola! It’s:
Chunky
Completely candy
Crunchy
Snack-able
Simple 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 probably the most avid breakfast skippers is likely to be keen to hitch in on an important meal of the day!
Extra Granola Recipes
If you happen to do that recipe, tell us! Depart a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, mates!
Servings 18 (1/3-cup servings)
- 3/4 cup pure peanut butter (clean or chunky)
- 2/3 cup maple syrup
- 6 giant medjool dates, pitted (6 giant 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 referred to as pepitas)
- 1/4 cup chia seeds
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Preheat the oven to 325 levels F (162 C) and line a baking sheet with parchment paper.
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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 largely damaged down. Add 1 cup (90 g) of the oats and 1/4 cup (35 g) of the peanuts and course of till absolutely mixed.
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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.
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Unfold the combination onto your ready baking sheet, retaining it in a single piece and urgent/spreading till it virtually fills the pan. Bake for quarter-hour, then toss to interrupt it up into smaller items. At this level, it is going to be very comfortable. That is regular! As soon as it’s tossed, unfold out the clumps and bake for one more 8-10 minutes or till darkish golden brown and aromatic.
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Let the granola cool earlier than having fun with or storing for later. Hold in an hermetic container at room temperature for 1-2 weeks or within the fridge for 2-3 weeks.
*Vitamin 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
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