Peanut Butter Granola
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 248.3
- Total Fat: 11.4 g
- Cholesterol: 10.4 mg
- Sodium: 330.7 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 3.2 g
- Protein: 6.6 g
View full nutritional breakdown of Peanut Butter Granola calories by ingredient
Introduction
I got this recipe out of a magazine, but am not sure which one. The original recipe called for regular peanut butter, but I used "Better 'n' Peanut Butter" to reduce the peanut butter calories in half. I got this recipe out of a magazine, but am not sure which one. The original recipe called for regular peanut butter, but I used "Better 'n' Peanut Butter" to reduce the peanut butter calories in half.Number of Servings: 12
Ingredients
-
3 c. oats
1/2 c. dry-roasted peanuts
1/2 c. sweetened flaked coconut
3 T. sesame seeds
1/2 c. Better 'n' Peanut Butter
1/2 c. firmly packed brown sugar
1/4 c. butter
1 T. dark corn syrup
1/4 t. salt
Directions
1) Preheat oven to 350.
2) Toss together 3 c. uncooked regular oats, 1/2 c. dry-roasted peanuts, 1/2 c. sweetened coconut flakes, and 3 T. sesame seeds in a large bowl.
3) Cook 1/2 c. creamy Better 'n' Peanut Butter, 1/2 c. firmly packed brown sugar, 1/4 c. butter, 1 T. dark corn syrup, and 1/4 t. salt in a small saucepan over medium heat for 3 minutes or until smooth.
4) Stir Better 'n' Peanut Butter mixture into oat mixture until blended. Spread it in a single layer on a lightly greased (or parchment lined) jelly-roll pan.
5) Bake 20 minutes or until lightly golden, stirring after 10 min. If baked without parchment paper, when done cool on waxed paper. Cool completely -- about 20 min. Serve with vanilla yogurt and sliced bananas. Makes 12 half-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SRWOODSY.
2) Toss together 3 c. uncooked regular oats, 1/2 c. dry-roasted peanuts, 1/2 c. sweetened coconut flakes, and 3 T. sesame seeds in a large bowl.
3) Cook 1/2 c. creamy Better 'n' Peanut Butter, 1/2 c. firmly packed brown sugar, 1/4 c. butter, 1 T. dark corn syrup, and 1/4 t. salt in a small saucepan over medium heat for 3 minutes or until smooth.
4) Stir Better 'n' Peanut Butter mixture into oat mixture until blended. Spread it in a single layer on a lightly greased (or parchment lined) jelly-roll pan.
5) Bake 20 minutes or until lightly golden, stirring after 10 min. If baked without parchment paper, when done cool on waxed paper. Cool completely -- about 20 min. Serve with vanilla yogurt and sliced bananas. Makes 12 half-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SRWOODSY.