This peanut butter granola is perfect for all my peanut butter lovers out there! I think I understand you pretty well by now, but inform me if I’m right when I say these exact things:
You dig in to the peanut butter jar with your finger or using a spoon whenever possible. You deal with peanut butter such as a dessert and perhaps like a goddess. You discover yourself hoarding peanut butter jars in the cupboard so you never run out. Of course you’re always picking up a jar whenever you go to the shop because it is possible to crush a jar in weekly. You must part out your peanut butter occasionally because it’s simply so hard for you to resist. You’re always ready to give a fresh peanut butter brand a try, simply because you’re always on the quest to find the very best.
Does this explain you? Because what I did so there was basically just describe myself. Pretty sure if there is a number one fan of the peanut butter, it’s me! Been on that PB game since 1989.
This beautiful bowl pictured above was sent to me by Hanselmann Pottery They’re offering 10% any orders on the site now through Oct. 15th when you use the code ‘AMBITIOUSKITCHEN’.
Certainly this peanut butter granola is one of my favorite breakfast treats to nosh about. It’s modified from my good friend Andie ‘s brand-new cookbook Eating in the Middle The cookbook is usually filled up with both indulgent and lightened up recipes which as you know, I’m extremely fond of.
Anyway I’m absolutely sure by now many of you might have browse Andie’s beautiful memoir about her incredible 135 pound weight reduction. If you’d satisfy Andie in real life, you’d automatically acknowledge her kind spirit and radiant personality.
Andie created an incredible peanut butter granola recipe and I made just a couple small shifts to my liking (adding chia seed products and vanilla). The result is a crunchy, slightly nice peanut butter granola full of oat clusters & chia seed products.
By the way, I’m just a little behind on sharing recipes from cookbooks this year, but guarantee to get back on track by posting a few of my favs.
I ended up building a beautiful raspberry banana greek yogurt parfait with the peanut butter granola. I liked it for an afternoon power treat after one of my workouts, but additionally think it might be a delicious breakfast on the go. Just layer and take to work! You can also pack the ingredients separately and assemble once you’re ready to eat. (Recipe is also below!)
Make sure you pick up a duplicate of Andie’s new cookbook Taking in in the Middle here !
Also do not forget to drop by Hanselmann Pottery ! They’re offering 10% orders placed their site right now through Oct. 15th when you use the code ‘AMBITIOUSKITCHEN’.
Enjoy these parfaits! xo.
Prep period:
10 mins
Cook time:
15 mins
Total period:
25 mins
1/4 cup honey (use coconut palm syrup if vegan)
1 teaspoon vanilla extract
2 tablespoons chia seeds
For the parfaits (if you wish to make them!)
2 cups nonfat basic greek yogurt (siggi’s is great because it’s low sugars!)
2 tablespoons low glucose raspberry jam
1 huge banana, sliced
Optional: drizzle of honey
Preheat oven to 325 degrees F. Range a medium cooking sheet with parchment paper.
Add more peanut butter, honey and vanilla extract to a little saucepan and place more than low heat; mix to combine and heat until warm. Once warm and well combined, transfer to some medium bowl.
Flip in oats and chia seeds in to the peanut butter blend until combined. Spread the oats in the prepared baking sheet.
Bake, stirring halfway through to prevent burning up, until golden dark brown, about 10-15 mins. Transfer the cooking sheet to some cable rack and let the granola cool. The granola will appear gentle, but will harden up once great. Transfer for an airtight pot or jar and store at room temp for 3 weeks.
For the parfaits, in each of 4 small mason jars or bowls, level 1/4 cup of yogurt, 1/2 tablespoon of raspberry jam, 1/4 cup of granola, then another 1/4 cup from the yogurt. Best with another 1/4 cup of granola plus a few banana slices and raspberries. Serve immediately or cover and refrigerate for up to 3 days.
Serving for 1 parfait: 358 calories 11.1g extra fat 42.3g carb 6.5g fiber 26.6g sugar 19.7g

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