(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