Dangerously Addictive! May cause intense desire to stuff face with granola, midnight cravings, and breakfast-related giddiness.
Something magical happens when rolled oats, cornflakes and peanuts are coated in a sticky, peanut buttery mixture and toasted until crunchy. Add in some dark chocolate chips, and it’s just… daaammmnnn!
One thing that you may not know about me (but have probably guessed) is that I really like candy bars. Snickers, Reese’s, Milky Ways… the list goes on.
Oooh, and then there’s M&Ms! Peanut M&Ms, crispy M&Ms, peanut butter M&Ms, pretzel M&Ms, birthday cake M&Ms – seriously, how do that get them to taste like birthday cake!? But I digress.
While this recipe doesn’t contain any actual candy bars, it was loosely based on one of my other favorites: Butterfingers. Maybe I was too influenced by all those Simpsons commercials (anyone remember those?), but I just really like Butterfingers! So I decided to make a “crispety, crunchety, peanut-buttery” granola.
And the result? Wowzah! (If I do say so myself).
True fact: Since making this granola, I haven’t eaten any more of the Butterfinger bar I currently have stashed in the fridge. Sorry Nestlé, but this granola is far better than that candy bar.
I know that granola is usually eaten with fruit and yogurt, or at least milk, but my favorite way to eat this is simply by the handful.
But if you’re not someone who enjoys shoveling granola into your mouth without an ounce of dignity, then I can highly recommend using this granola in a breakfast parfait. Either try my Banana Ice Cream and Granola Parfaits, or just layer granola, yogurt and sliced fruit in a tall glass – it looks very fancy!
A few random notes about the recipe:
- If you’d like to use PB2, please only replace up to half the the peanut butter with PB2 mixture. If you replace all of the peanut butter with PB2, the granola will be pretty funky – and not the good kind of funky.
- This granola can be gluten-free if you use gluten-free cornflakes and certified gluten-free oats.
- Try using Honey Roasted Peanut Butter!
And if you find this granola addictive, don’t say I didn’t warn you!
Question of the Day:
What’s your favorite candy/candy bar?
- ½ cup natural salted peanut butter
- ¼ cup maple syrup
- 2 teaspoon vanilla extract
- 1 teaspoon blackstrap molasses
- ¼ teaspoon salt
- 2 ½ cups rolled oats
- 1 cup corn flakes
- ⅓ cup raw peanuts
- ⅓ cup chocolate chips
- Preheat the oven to 340°F (170°C). Line a baking tray with non-stick paper.
- In a large bowl, mix together the peanut butter, maple syrup, vanilla extract, molasses and salt. Add the oats and cornflakes, and mix until completely combined. Mix in the peanuts.
- Transfer the mixture to the prepared baking tray. Bake for 18 - 20 minutes, occasionally removing the tray from the oven and mixing the granola around with a fork (about two or three times). Keep an eye on it, as granola can burn easily. Allow the granola to cool completely.
- Once cooled, stir in the chocolate and store in an airtight container. Enjoy with yogurt and fruit, or just by the handful.
For something extra special, try using Honey Roasted Peanut Butter