I feel like I’ve become quite obsessed with oats in all forms.
Perhaps it started with the maple pecan granola, but we all know that it moved into full-blown crazypants obsession with the discovery of refrigerator oats (chocolate peanut butter, maple brown sugar, peach + honey, peanut butter + honey, pumpkin chia, strawberry).
The oat obsession has come full-circle and returned to it’s humble roots: granola.
Speaking of granola, the flavor of the week is peanut butter + honey (thanks to eat sleep cuddle). A flavor combination I find myself drawn to more and more with each passing year. It’s comforting, filling, and the perfect combination of salty and sweet.
Not quite sure how that happened, though, considering I was a die-hard peanut butter and jelly fan as a child. As in, I had it every single day for lunch for a solid 10 years (no joke). It came packed in a brown paper bag next to an apple, pretzels, a Hawaiian Punch juice box, and a little love note from My Mama.
Those were the days.
Some days I wish I still got those little love notes with my lunch. I guess I’ll just have to take comfort in knowing that creating delicious and healthy treats are like love notes to myself.
Based on this granola, I’d say I feel pretty darn loved.
I’m already dreaming about breakfast tomorrow. And wishing I had gone to the store so that I had a fresh banana to slice and put on top.
Maybe I’ll convince The Hubster that we need a late night date night trip to the store. He likes to dance in the aisles to the slow jams that are piped through the store. I like to hurry through the store and pretend that he’s not embarrassing the crap out of me.
5 minPrep Time
25 minCook Time
30 minTotal Time
- 2 cups rolled oats
- 3/4 cup ground flax meal
- 1 tbs chia seeds
- 1/2 tsp salt
- 1/4 cup oil (canola, coconut, safflower)
- 1/2 cup honey
- 1/4 cup peanut butter (chunky or creamy)
- 1/2 tsp vanilla extract
- Preheat oven to 350F.
- In a large bowl, mix together dry ingredients (oats through salt).
- Add wet ingredients (oil through vanilla) and mix together.
- Spread evenly on a parchment lined baking sheet.
- Bake for about 20 minutes or until golden brown around the edges.
- Let cool completely.
- Break into small pieces and store in an airtight container.
- Eat plain or serve with milk and a sliced banana.
Nightshade Free, Dairy Free, Wheat Free*, Gluten Free*, Egg Free, Corn Free, and Soy Free.
*If you are avoiding wheat or gluten due to a sensitivity or allergy, make sure to use Certified Gluten Free Oats.