Peanut Butter Granola Clusters
You! Yes, you, reading these very words. I urge you to hit the back button and leave this page at once! Really, I’m not joking. This place is extremely hazardous.
I’m warning you: if you decide to stay, I absolutely refuse to take responsibility for the eventual consequences of your viewing the following pictures, which may very well result in your actually making this recipe at home. Believe me, once this cereal is in your pantry, your self-control will be out the window.
I swear to god, these peanut butter granola clusters are like pure crack. C.R.A.C.K. Of all the granola that I’ve eaten or made in my entire life, this is by far the absolute best. It definitely takes the cake. Heck, it might as well BE cake. In fact, it’s so unbelievably moreish, even potato chips have NOTHING on them.
Once you pop, you can’t stop!
I guess the fact that I’ve been on this major peanut and granola kick lately doesn’t help. I mean I’ve just combined my two biggest obsessions of the late into one highly snackable treat. Never has a batch of granola disappeared so fast in this household. I tried to lie to myself and make me believe that the kids had been eating some too, but unfortunately, it’s not the case. I made this batch last week and half of it is already gone. And it was all my doing. Mine, and mine alone.
But what can I say? This granola is simply impeccable: an avalanche of roasted peanuts and rolled oats, all glued up together into big, crunchy clusters of sweet and salty goodness, that hold their shape very well, are super crispy as you bite into them but are still soft enough to easily give under the slightest pressure from your molar teeth. The balance between sweet and salty is totally splendid. And did I mention the torrent of peanuts?
If you like ’em peanuts as much as I do, take my warning very seriously. These little guys are extremely addictive. They may even keep you awake at night… oh yeah, you’ll hear them call your name even in your sleep.
So there. Don’t say I haven’t warned you. Now keep scrolling at your own risk…
Start by preheating the oven to 275°F.
Then, mix the oats, roasted peanuts, flours, baking powder, ground cinnamon and salt together in a large bowl.
Combine the peanut butter, ghee, honey, maple syrup and vanilla together in a small saucepan.
Cook over low heat, stirring constantly with a whisk, until completely melted.
Just wait ’til you smell this… you’ll want to eat this stuff by the spoonful! You can have a little taste, but be good. You need this delicious concoction to make the granola. And you need all of it. Trust me. You can’t spare any of this. Just a little spoonful is all you can afford.
Pour your warm and gooey peanut butter mixture over the reserved dry ingredients and stir gently to combine.
See? I told you you couldn’t afford to spare any of that peanut butter elixir. For a while there, as you stir, you’ll probably think that you don’t even have enough and maybe you shouldn’t have had that little spoonful after all. But be persistent. Keep at it, it’ll come together, you’ll see.
Unless you didn’t take me seriously and overdid the tasting, that is…
But you didn’t do that, did you?
Ha! There we go. See how it finally came together? This stuff is seriously thick and sticky and gooey right now. And already dangerously yummy.
Better keep going…
… and then spread it in an even layer, pressing it down gently with your fingers to help it stick together.
Send your granola to the oven and bake it for 25 to 30 minutes, turning the pan around halfway through baking time, until the top is golden brown and slightly dry to the touch.
Kill the heat, crack the door open and leave the granola in the oven for about an hour, then remove from it the oven and leave it out for another hour or so to finish cooling and drying out.
If at all possible, put that pan somewhere where you can’t see it, otherwise there probably won’t be anything left in there when comes time to make actual clusters…
When your granola has fully cooled, break the cereal into clusters of various sizes with your fingers.
And try not to eat the whole thing in one sitting…
Store in an airtight container for up to a few
months. days. hours!
Nah. Seriously, this will keep for a few months, providing that you keep it under lock and key, and that you let someone else have control of said key… and then perhaps you should make some kind of an arrangement where you are required to pay a quarter every time you request to use the key!
Then maybe, your granola will last you a few months. Maybe.
- 5 cups (450g | 16oz) gluten free rolled oats
- 1½ cups (265g | 9.3oz) roasted peanuts
- ½ cup (50g | 1.5oz) almond flour
- ½ cup (50g | 1.5oz) oat flour
- 1 tbsp baking powder
- ½ tsp ground Ceylon cinnamon
- ½ tsp Himalayan salt
- 1 cup (270g | 9.5oz) all-natural creamy peanut butter, (store bought or homemade)
- ¼ cup (60g | 2oz) ghee (store-bought or homemade)
- ¾ cup (250g | 9oz) raw honey
- ¼ cup (80g | 2.8oz) pure maple syrup
- 1 tbsp pure vanilla extract, (store-bought or homemade)
- Preheat the oven to 275°F. Mix the oats, roasted peanuts, flours, baking powder, ground cinnamon and salt together in a large bowl.
- Combine the peanut butter, ghee, honey, maple syrup and vanilla together in a small saucepan. Cook over low heat, stirring constantly with a whisk, until completely melted. Pour this peanut butter mixture over the dry ingredients and stir gently to combine.
- Line a 13" x 18" baking sheet with parchment paper. Pour the wet granola mixture onto the pan and spread evenly, pressing it down gently to help it stick together. Bake for 25 to 30 minutes, turning the pan around halfway through baking time, until the granola is golden brown and slightly dry to the touch.
- Kill the heat, crack the door open and leave the granola in the oven for about an hour, then remove from the oven and leave the granola out for another hour to finish cooling and drying out.
- When fully cooled, break the cereal into clusters of the desired size with your fingers.
- Store in an airtight container for up to a few months.