Crunchy Granola Recipe

Delicious crunchy granola recipe adapted from the Rockwood Bakery in Spokane. The secret ingredient is crunchy peanut butter which creates such a wonderful flavor and extra bit of crunch. Top a bowl of fresh, juicy peach slices drizzled in cream or simply sprinkle over yogurt. (This recipe is from my first book, The Farm Chicks in the Kitchen).

Granola

6 cups old-fashioned rolled oats

2 cups shredded unsweetened coconut

2 cups pecan halves

1/3 cup canola oil

1/2 cup packed brown sugar

1/2 cup crunchy peanut butter

1/2 cup honey

2 teaspoons ground cinnamon

1 teaspoon vanilla extract

Heat the oven to 325 degrees farenheit. Combine the oats, coconut, and pecans in a large mixing bowl. Combine the oil, brown sugar, peanut butter, honey, cinnamon, and vanilla in a small saucepan over medium heat and stir until smooth. Pour over the oat mixture and stir until well combined.

Line a large shallow baking pan with foil. Spread the mixture in the pan. Bake until browned – about 50 minutes – stirring every 10 minutes with a large spatula. Cool in the pan on a wire rack; then stir once more. Store in an airtight container for up to 2 weeks.

Image: John Granen, from my book: The Farm Chicks in the Kitchen. To purchase, click here.