by Sarah Steimer
- 4 cups old-fashioned oats
- 2 cups puffed rice OR puffed grain cereal
- 1/4 cup uncooked white quinoa
- generous pinch of salt
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon espresso powder OR ground coffee
- 1-2 teaspoons cinnamon
- 5 tablespoons vegetable or canola oil
- 1/2 cup creamy natural peanut butter
- 1/2 cup honey
- 2 tablespoons real maple syrup
- 2 teaspoons vanilla extract
Preheat the oven to 350 degrees.
In a large bowl, toss together the oats, puffed cereal, quinoa, salt, cocoa powder, coffee/espresso powder and cinnamon.
Combine the oil, peanut butter, honey and syrup in a small pot, set over medium heat. Stir frequently and heat the mixture until it just comes to a gentle boil. Remove from the heat and add the vanilla extract.
Add the wet ingredients to the dry and gently combine with a spatula or wooden spoon. Spread the mixture out on a parchment paper-lined baking sheet.
Bake for 20-30 minutes, gently stirring every 5 minutes, or until the granola is golden-brown. The longer you leave it in, the crispier it gets.
Remove from the oven and use the back of a spatula or wooden spoon to press the mixture down firmly so it cools in chunks. Once cooled, transfer to a sealed bag or jar.
Makes about 7 cups of granola.
*It’s the breakfast that doesn’t require a skillet or even a bowl; It’s the easily prepared and transportable granola! This month we’re getting our crunch on with homemade granola recipes that can be enjoyed on the go or part of a complete breakfast. Check out all the Morning Clusters recipes here.