I have two Peanut Butter Granola recipes, but they seem completely different. I will admit, this one is probably slightly less healthy than the other (because it uses refined sugar and butter), but I still don’t feel guilty when I make it. And I have also substituted honey for half of the amount of sugar with successful results. The most significant difference between the two recipes though, is that this one is chewy, while the other is crunchy. Oh boy, I really love chewy things! My neighbor in Idaho gave me some of this one day, and the second I ate a piece I knew I needed to have the recipe. She always said she didn’t know how to cook, but everything she ever made me, including this granola, has been to die for!
This recipe is just perfect for snacking on, although you could probably put it on yogurt or milk as well. I prefer the Crunchy Peanut Butter Granola on my yogurt though. With this chewy granola, I will eat it in flaky small chunks, as you see in this picture, or sometimes I roll it up in little balls and eat them like cookies – but they have lots of fiber, so it’s okay. :)
3 TBS butter
3 TBS milk
1/4 cup sugar (or honey)
1/4 cup brown sugar
3 TBS peanut butter
1/2 tsp vanilla
3 cups old fashioned oats
Melt the butter in a sauce pan, over medium high heat. Stir in the milk and sugars. Bring the mixture to a boil, and continue stirring for 2 minutes. Remove from heat and stir in peanut butter and vanilla. Once smooth, add the oats, and stir until completely coated.
If rolling into balls, immediately press the granola into a rounded tablespoon, and drop on a cookie sheet/plate. Place the balls in the fridge.
If making granola chunks, place the granola in an airtight container and allow it to cool before putting the lid on and refrigerating. Shake it up a little, if you desire smaller chunks.