(KILLAH!) CLUMPY Granola (Gluten-Free)

January 23, 2010 § 9 Comments

After dozens of granola trials – four of them bookmarked on this blog – this recipe has squeaked into the 1st Place slot. The flavor of each granola batch has been good – great even – but, up until this recipe, my ratio of honey + peanut butter to oats didn’t yield clumps!  Three weeks ago I decided to go back to the basics: I wanted a simple granola with just oats and nuts (no sesame seeds, pepitas, dried apricots, dried blueberries or dates).  I wanted a peanut flavor (no sesame) and I wanted CLUMPS.

Let’s cut to the chase: I’m sick of tasteless foods that tout low-cal, low-fat nutrition facts!  In nutshell, I’m going for quality, not quantity.  The solution to achieving good flavor & crunch was simple: scale back on the oats, add an extra dollop of peanut butter and honey.  The only slight eyebrow-raiser on the ingredient list is the olive oil.  Maybe I’m being a bit stuffy about this addition, but I still maintain that olive oil in granola is nine times more flavorful than vegetable oil.  Give it a shot!  And relish the CLUMPS!

4 cups rolled oats*
1.5 cups mixed nuts, lightly salted (this is key!)
1/2 cup honey
heaping 1/3 cup chunky, natural peanut butter
2 tablespoons olive oil
1/2 – 1 tsp. sea salt, to taste

*For gluten-sensitive, purchase oats that have been produced in a wheat-free facility to avoid cross-contamination.

Preheat oven to 350 degrees.  Chop lightly-salted nuts into chunks.  Combine with oats.  In a small saucepan, melt peanut butter, honey and olive oil until honey has thinned and the mixture is liquidy.  Pour liquid on top of oats + nuts.  Stir and thoroughly coat.  Layer on a baking sheet and bake 12-16 minutes until granola turns golden-brown.  Remove from oven or, alternatively, turn heat off and open the oven door to let the granola dry-out.  Let granola completely cool.  Break into pieces and store in an air-tight container.  Granola will keep over a month.

Diet Notes: Gluten-free


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