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.
Peanut Butter + Honey Granola
- 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.
Allergen InformationNightshade 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.