Behold the latest snack obsession.
I was trying to think of another breakfast option that I could make in advance, since eggs don’t travel too well and I’ve been wanting to switch it up from the usual breakfast cookies and cookie dough cereal. Granola instantly came to mind, as it’s one of my favorite cereal options, and one of my favorite things to make at home, minus the sugar bomb that many storebought versions contain. The Paleo granola from my book is a staple around here!
For this version, I decided to roll with an oat and peanut butter combination… and the result tastes exactly like peanut butter oatmeal cookies.
Or you know… 10pm and you’re wanting a little something sweet before bed. 😉
(with almond milk and strawberries)
Here’s the recipe if you’d like to give it a try!!
- 2 cups old-fashioned oats
- 1/2 cup almond meal
- 1/2 cup chopped raw pecans
- 1/2 cup dried cherries or raisins
- 1 teaspoon cinnamon
- Pinch of sea salt
- 1/2 cup smooth or crunchy peanut butter
- 1/2 cup pure maple syrup
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- 1. Preheat the oven to 325 and spray a cookie sheet with nonstick spray or olive oil.
- 2. In a large bowl, combine the oats, almond meal, pecans, dried fruit, cinnamon and salt. Set aside.
- 3. In a small bowl, whisk the peanut butter, maple syrup, melted butter and vanilla until combined.
- 4. Add the wet mixture to the dry mixture and stir well.
- 5. Spread the mixture onto the cookie sheet and use your spoon to break up into granola chunks.
- 6. Bake for 15 minutes at 325 and 10 minutes at 300, turning occasionally. Next, turn the oven off completely and leave the tray in the oven for up to 30 minutes, until crisp. Allow to cool completely before storing.
- Take it over the top: after it cools, stir in a mixture of chocolate chips and peanut butter chips.
Check out my latest post for Women’s Running here!
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