Chunky Peanut Butter Granola
Homemade granola is something we always have a large supply of. We’re 'dessert every day' kinda people, and sometimes (when cake isn’t an option) we have late night bowls of yogurt and granola drizzled with lots of honey. Oddly enough, in our house we eat granola much more in the evening than we do in the morning!
Despite our evening trend, granola is a really simple but delicious breakfast option - but it always feels like a treat. When it comes to serving it up, I prefer yogurt but it's gotta be the thick and creamy kind. I’m a fan of the Total Yogurt by FAGE or SKYR by Arla, but Sainsbury’s also do a great version - their Authentic Greek Yogurt is my favourite out of the supermarket own brand offerings - don't worry, I've done my research.
When making granola, I usually keep it simple - oats, oil, maple syrup, cinnamon and a sprinkling of whatever nuts and dried fruit that we have in the store cupboard. Peanut butter takes this up a notch though - and the jumbo oats are perfect for forming clusters. I'm always tempted to stir through the oats half way through baking, but if you leave it to bake and cool completely untouched then you'll end up with those delicious little nuggets!
The best thing about granola is that you really can pick and mix what you put in there. I was tempted to add some pecans and maybe some dried cranberries (which kind of reminded me of a PB and Jelly) but I let the PB take centre stage (with a sprinkling of coconut flakes) - and I’m glad I did.