Cookies for breakfast? We’ve accomplished it earlier than 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, pals. Bonus? Simply 10 substances required! Allow us to present you the way it’s accomplished!
The 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 meals 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 (supply)!
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 probably the most avid breakfast skippers is perhaps prepared to affix in on crucial meal of the day!
Extra Granola Recipes
For those who do this recipe, tell us! Depart a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 18 (1/3-cup servings)
- 3/4 cup pure peanut butter (easy 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 school 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
Preheat the oven to 325 levels F (162 C) and line a baking sheet with parchment paper.
To a meals 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 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, maintaining 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 smooth. 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. Preserve 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