Peanut Butter Granola

5 cups of rolled mixed rolled oats
2 Cups of Puffed Cereal - I used Arrowmills Puffed Kamut
3/4 cup honey roasted peanuts, chopped
1 tbsp of chia seeds
1 tbsp of ground flax
1/4 tsp of cinnamon

Wet Ingredients:
3 tbsp brown rice syrup
1 tbsp honey
1 tbsp coconut oil
2 tbsp applesauce, unsweetened
3/4 cup peanut butter
1/4 cup un packed brown sugar

Preheat oven to 300

In a medium saucepan over medium heat, add the wet ingredients. Stir well. Bring to a boil and then simmer on low for 5-10 minutes, stirring frequently.

In a very large mixing bowl, Mix together the dry ingredients.

Add the wet mixture (while still warm!) over top the dry mixture and stir well. It will be very thick and hard to stir, but keep at it until everything is thoroughly combined.

Spread onto a pan lined with parchment paper or a non-stick mat and bake in the oven for 45 minutes. Remove the pan from the oven 30 minutes and give the granola a good stir to ensure even baking.

Allow to cool for 20-25 minutes on the pan before serving. The granola will stiffen up as it cools. Makes about 6 cups and will keep for 1 month in the fridge in an air-tight container.

Note: You can probably substitute the brown rice syrup and agave nectar for other liquid sweeteners, although please note that the flavour and crispness will change.

Enjoy!!

Calculation is for 1/2 cup serving, and there is a smidge over 11 cups (due to clumping there is space in the measuring cup, so I brought calculation down to from 22 to 20 1/2 cup servings)

Serving Size: 11 decent 1 cup servings