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 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
- 1 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. Pour granola onto the pan *see note
- Place into the oven & bake for 15 minutes. After time has passed, take the granola out & use a spatula to gently flip the granola over. This will help bake each side evenly.
- Bake for another 10-15 minutes. After the time is up, you may notice the middle is still soft, instead of baking it longer, let it sit on the counter for at least 40 minutes before eating. The granola 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, don't spread the granola super - leave a good-sized layer on the pan. When you flip it, you may find that it falls apart, just keep going then mold it back together before placing it in the oven for the second bake. Then once it's finished, try to let it sit before digging in! Trust me, it's key to a crispy, yet also soft, chunky granola.