You’re probably starting to think that all I do is sit at home and ponder the many ways in which I can infuse more peanut butter into my daily routine. While I do section off some brain space for other activities (like hiking…and, uh, work), I have a serious soft spot for peanut butter. I try to limit myself, though, since I’m guessing you don’t want to read 3 recipes a week that are all peanut butter based. I’ve suggested in the past that you invest stock in peanut butter, and you probably should, just based on my personal consumption. There’s no way the natural peanut butter companies are going out of business with me around. 
The other day someone saw me eating this granola and commented that I was better off eating a candy bar for breakfast than granola; that granola was just health food in disguise, and I was doing my body a disservice by even being in the same room as the stuff.
I get it; there are plenty of mass-produced granolas on the shelf at the grocery store that are so loaded with sugar and highly process ingredients that they are essentially oat candy. You might as well cut out the middle man and chop up a bunch of peanut butter cups for breakfast because the ingredients aren’t so different. 
My granola is pretty earthy-crunchy, though. I start with my favorite base recipe that’s loaded with olive oil and maple syrup. Next up comes vanilla, salt, dried coconut, and heaps of oats. This recipe diverges from the original with one special ingredient: powdered peanut butter. 
I was skeptical of powdered peanut butter at first, because it’s marketed as a healthier (read: low fat) version of the original, plus it’s pretty expensive compared to a jar of my favorite peanut butter. Essentially, the message of powdered PB is that you should ditch the regular peanut butter that’s turning you into a terrible (read:fat) person, and start mixing powdered peanut butter with water to make you a healthier (read: skinnier) person. The thought of swapping out the fat in peanut butter for water sounds absolutely appalling to me, so I had no reason to buy it. Then, one day, it went on sale. If there’s one thing I can’t resist, its a good price on an otherwise expensive ingredient. 
Instead of using my newly acquired powdered peanut butter as a low-fat alternative, I’ve been adding it into recipes where I want the flavor of peanut butter, but not necessarily the texture. It’s great in baked goods because you don’t have to adjust the fat or liquid in a recipe to add a dose of peanut butter flavor: just swap out some of the flour for powdered peanut butter and voila! Peanut butter muffins, scones, cakes, etc. Or, in this case, peanut butter granola. Instead of playing with the ratios of olive oil and maple syrup in this recipe, which already yield a perfectly crisp, just-sweet-enough granola, I changed NOTHING and added 1/4 cup of this powdered gold. 
This is powdered peanut butter at it’s finest. I love the combination of toasted coconut and peanut butter, so I knew they would make a winning granola. If you’re crazy about peanut butter and something else, feel free to use a different nut or seed in this granola recipe instead. 
I hope you love this recipe as much as I do! It’s quick, easy, and loaded with peanut butter flavor. Plus, it’s significantly healthier than eating a bowl full of mini peanut butter cups for breakfast (delicious as that may sound), and is just as good piled high in a bowl with yogurt and fruit as it is by the handful for a quick snack. If you’re still in the market for a few last minute homemade Christmas gifts, this granola is a crowd-pleaser. Wrap it up in cellophane bags or glass jars, tie a ribbon around it, and voila! Homemade gifts people will actually love. You should probably make these sea salt & dark chocolate figs while you’re at it too. Trust me, homemade gifts are the best gifts.
If you make this recipe, let me know! Leave a comment below or take a picture and share it with me on Facebook or Instagram.
Peanut Butter & Toasted Coconut Granola
Ingredients
- 2 cups old fashioned oats
- 1 cup unsweetened shredded or flaked coconut
- 1/3 cup maple syrup
- 1/3 cup olive oil
- 1 teaspoon vanilla
- 1/4 cup peanut butter powder unsweetened, if possible
- a pinch of salt
Instructions
- 1. Preheat oven to 325 degrees Fahrenheit. Line a sheet pan with parchment paper. Set aside.
- 2. Mix all granola ingredients in a large bowl, and pour onto sheet pan. Use the back of a rubber spatula to spread the granola out into a thin, even layer.
- 3. Bake for 25 minutes, or until golden brown. Let granola cool completely before stirring for maximum clusters. Use a spatula or your hands to break into clusters, and transfer to an airtight container. The flavor is best if eaten within a week, though granola can last for weeks without going bad.