My take on PB&J [PB Granola]

If you haven't gathered by now: I am in love with peanut butter. Just look at my butter shelf.

OBSESSED.

Sadly, one jar was finished off earlier this week. RIP Trader Joe's Valencia Peanut Butter with Sea Salt.

I love my peanut butter with a variety of partners-in-crime, namely: bananas and chocolate. But I'd hate to neglect the most classic partner ever: Peanut butter & jelly. Sweet and salty, creamy and sticky...so much to love. What I especially love is you don't have to just use plain ol' grape jelly (strawberry is my personal favorite, followed by blackberry) and you can incorporate peanut butter and jelly flavors into almost ANYTHING.

Example A: peanut butter granola with strawberries and almond milk.



This granola was created to be both SUPER peanut buttery and a little bit better for you than typical granola. The peanut butter taste comes from both PB2, peanut butter, and roasted peanuts; and to make it healthier, I:

• Added in wheat germ, wheat bran, and ground flaxseed 
• Reduced the amount of processed sugar and used agave, versus of maple syrup
• Used all apple sauce, rather than half oil/half apple sauce
• Swapped out some peanut butter for PB2

The result was something so good (and <100 per 1/4 cup serving!). Use this in yogurt parfaits, as cereal  or a topping...or even in pancakes. I prefer fresh fruit, but you could simply add some dried fruit like cherries or cranberries to make it PB&J granola!

I brought this with me for my beach vacation this week. Granola makes for an easy and filling breakfast or snack, so its been keeping me healthy and EXTRA happy :)

Peanut Butter Granola

Loosely Based on Annie's Eats Pumpkin Granola

Servings: ~7 cups

3 cups old fashioned oats
2 cup puffed rice cereal (e.g., Rice Krispies)
1/3 cup ground flaxseed
1/3 cup wheat germs
1/3 cup wheat bran
1/4 teaspoon salt
1/2 cup light brown sugar
1/4 cup light agave nectar
1/4 cup natural apple sauce
2 tablespoons PB2, with 4-5 tablespoons warm water
2 tablespoons peanut butter, creamy or crunchy
1 teaspoon vanilla
1 1/2 cups unsalted roasted peanuts, chopped

• Preheat oven to 375 degrees and line a baking sheet with foil. Combine the first 5 ingredients in a large bowl. In a smaller microwave-safe bowl, add the remaining ingredients, excluding the roasted peanuts. Heat this wet mixture in the microwave for ~25 seconds or until peanut butter is melted and mixture is well-incorporated.

• Pour wet mixture into dry and stir until the liquid is completely distributed. Pour and evenly spread onto the baking sheet; and bake for 15 minutes. Remove and stir granola, return to the oven for another 15 minutes or until crisp. (You may need to remove the edges and continue baking the granola in the middle.)

• Remove from oven and toss peanuts over granola. Let cool and store in an air-tight container in the freezer for optimum freshness.