This peanut butter granola is perfect for all my peanut butter lovers around! I think I understand you pretty much right now, but tell me if I’m best when I state these things:
You dig into the peanut butter jar with your finger or having a spoon whenever you can. You treat peanut butter like a dessert as well as perhaps just like a goddess. You discover yourself hoarding peanut butter jars within the cupboard and that means you never run out. Of course you’re always picking right up a jar once you go directly to the store because it is possible to crush a jar in a week. You must portion out your peanut butter occasionally because it’s simply so hard for you to resist. You’re always willing to give a new peanut butter brand a go, due to the fact you’re always for the quest to get the very best.
Does this explain you? Because what I did so there was simply describe myself. Confident if there’s a number one fan from the peanut butter, it’s me! Been on that PB video game since 1989.
This beautiful bowl pictured above was delivered to me by Hanselmann Pottery They’re offering 10% any orders on their site now through Oct. 15th by using the code ‘AMBITIOUSKITCHEN’.
Obviously this peanut butter granola is one of my favorite breakfast time treats to nosh on. It’s adapted from my good friend Andie ‘s brand-new cookbook Eating in the centre The cookbook is certainly filled with both indulgent and lightened up recipes which as you know, I’m extremely fond of.
Anyway I’m absolutely sure by now a lot of you might have go through Andie’s beautiful memoir about her incredible 135 pound weight reduction. If you’d satisfy Andie in real life, you’d automatically understand her kind soul and radiant personality.
Andie created an amazing peanut butter granola recipe and We made just a few small changes to my liking (adding chia seed products and vanilla). The result is really a crunchy, somewhat nice peanut butter granola filled with oat clusters & chia seed products.
Incidentally, I’m just a little behind on sharing quality recipes from cookbooks this year, but guarantee to get back on the right track by posting some of my favs.
I ended up creating a beautiful raspberry banana greek yogurt parfait with the peanut butter granola. I loved it for an afternoon power snack after among my workouts, but additionally think it might be a delicious breakfast time on the go. Just level and try work! You can even pack the ingredients separately and assemble once you’re ready to eat. (Recipe is also below!)
Be sure you pick up a copy of Andie’s new cookbook Eating in the centre here !
Also do not forget to stop by Hanselmann Pottery ! They are offering 10% purchases positioned their site now through Oct. 15th by using the code ‘AMBITIOUSKITCHEN’.
Enjoy these parfaits! xo.
Prep period:
10 mins
Cook period:
15 mins
Total time:
25 mins
Ingredients
1/4 cup honey (make use of coconut palm syrup if vegan)
1 teaspoon vanilla extract
2 tablespoons chia seeds
For the parfaits (if you wish to make sure they are!)
2 cups nonfat plain greek yogurt (siggi’s is great because it’s low sugar!)
2 tablespoons low sugar raspberry jam
1 huge banana, sliced
Optional: drizzle of honey
Instructions
Preheat oven to 325 degrees F. Range a medium cooking sheet with parchment paper.
Put peanut butter, honey and vanilla extract to a small saucepan and place more than low heat; blend to mix and temperature until warm. Once warm and well combined, transfer to some medium bowl.
Fold in oats and chia seed products in to the peanut butter combination until combined. Spread the oats around the prepared baking sheet.
Bake, stirring halfway through to prevent burning up, until golden dark brown, about 10-15 a few minutes. Transfer the cooking sheet to some wire rack and let the granola cool. The granola will seem smooth, but will harden up once awesome. Transfer to an airtight container or jar and store at room temp for up to 3 weeks.
For the parfaits, in each of 4 small mason jars or bowls, layer 1/4 cup of yogurt, 1/2 tablespoon of raspberry jam, 1/4 cup of granola, then another 1/4 cup of the yogurt. Best with another 1/4 cup of granola plus a few banana slices and raspberries. Serve instantly or cover and refrigerate for up to 3 days.
Serving for 1 parfait: 358 calories 11.1g fat 42.3g carb 6.5g fiber 26.6g sugar 19.7g
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