Natural Homemade PB Granola

For starters, I'd just like to say, if you're going to make homemade peanut butter, don't do it from peanuts in the shell.  Sure, the end product tastes great... but 2 hours to shell the peanuts?  I suggest buying shelled peanuts, organic if you can find them.  And next time, I think I'll roast them first, to deepen the flavor.

Did I mention you need A LOT of peanuts to make a decent amount of butter?  Out of about 1/2 pound of in-shell peanuts, I created approximately 1/2 cup butter.  This picture is half of the entirety.

So, if you're feeling like you want homemade peanut butter, here's how:

Get your peanuts, put them in a good food processor and grind until it becomes butter.  I used my Magic Bullet and it worked fine!  After it became "butter", I added a splash of vanilla extract and a quick turn of my salt grinder, then pulsed.  That's it!  All done.

Now... all that work (for me, because I shelled what seemed like a never ending supply of peanuts) so I could make granola.



What You Need:

• 1 cup old-fashioned rolled oats (I used Bob's Red Mill Gluten-Free)
• 2 tbsp peanut butter (homemade or otherwise)
• 2 tbsp raw honey
• 1/4 tsp vanilla extract
• 1/4 tsp cinnamon

Preheat oven to 325 degrees

1. Put PB and honey in microwave bowl; nuke it for about 10 seconds on high; stir together
2. Add vanilla and cinnamon to PB/honey; mix well
3. Throw in the oats and stir until evenly coated
4. Spread mixture on greased baking sheet; put in oven for 7-8 minutes
5. Allow to cool until "crunchy"
6. Store in airtight container and enjoy!

As for me, I don't like to measure usually.  I doubled the recipe to include 2 cups rolled oats.  I did 2 double batches and used all my newly created peanut butter.  I also eyeballed on the honey to equal the amount of PB in the bowl.  Then I sprinkled in the cinnamon and vanilla. 

If I do say so myself, it turned out delicious!  I can't wait for breakfast: Greek yogurt and granola.  Yum!

 

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