kenn's granola
Chunky peanut butter granola. Pay close attention to the bake time. Bake for 15 minutes, gently flip, then bake for another 10-15 minutes depending on your preference.
Ingredients
Dry:
- 3 cup rolled oats, look for organic / certified & gluten-free if possible
- 1 cup loosely chopped pecans
- ½ cup coconut flakes
- 3 Tbsp coconut sugar
- 2 tsp cinnamon
- 1 tsp ginger
- 1 tsp sea salt
Wet:
- ¾ cup organic, crunchy peanut butter, the oily the better, not the stuff at the bottom of the jar
- ⅓ cup maple syrup
- ⅓ cup melted coconut oil
- 1 flax egg, 1 Tbsp of ground flax / 2 Tbsp water
- 2 tsp vanilla
Instructions
- Preheat oven to 350°F.
- Mix 1 Tbsp ground flax with 2 Tbsp water & let sit.
- Chop pecans into halves and mix all the other dry ingredients.
- Mix wet ingredients into a separate bowl and add wet ingredients into the dry & lightly mix until all of the dry ingredients are coated.
- Line a medium baking pan with parchment paper. Place the granola onto the pan. *see note
- Bake for 12 minutes. After time has passed, take the granola out & use a spatula to gently flip the granola over. Mold it back together to leave a thick layer, do not spread the granola too thin. This will help bake each side evenly.
- Bake for another 12 minutes. After the time is up, you may notice the middle is still soft, avoid baking any longer. Instead, let the granola sit on the counter to cool completely. It will harden & make the perfect melt-in-your-mouth texture. However, if you want it to be SUPER crispy, let it bake for about 5 minutes longer. Just keep an eye on it as the outer granola can burn quickly.
- NOTE: If you prefer chunky granola, do not spread the granola super thin - leave a thick layer on the pan. When you flip it, you may find that it falls apart; mold it back into your thick layer before placing it in the oven for the second bake. Once finished, let it cool completely before digging in! Trust me, it's key to a crispy, yet also soft, chunky granola.