Ingredients
3 cups Old Fashioned Oats
1/2 cups Chunky Peanut Butter
3 Tablespoons Canola Oil
1/2 cups Brown Sugar
2 Tablespoons Honey
Method
Sources
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Preheat your oven to 350. In a big mixing bowl, mix all of the ingredients together, except the honey. The peanut butter and sugar will clump together - just break up the clumps with a spoon. I always leave a few, though - they taste amazing. Not all of the oats will look like they have any peanut butter flavor, but trust me, once it's done baking you'll have some heavenly PB granola. Spread out the mixture onto a cookie sheet and bake for up to twenty minutes. After the first ten minutes, toss the granola so it bakes evenly. Drizzle the honey on top of the mixture at this time (I just eyeball the amount of honey), then put back in the oven for the remaining 10 minutes. Make sure to let the granola cool completely before storing in the fridge. Put your granola on top of oatmeal, yogurt, ice cream or eat as cereal. Or by the handful, like me.