0513 Peanut Butter Granola

So we had Subway for dinner – when it suddenly got very warm and humid, I couldn’t face a bowl of hearty pasta – but what I really want to tell you about is the granola I made tonight. Also Wickett’s Law, which, coined by a library school colleague, advocates the idea of being kind to your future

I made granola for the first time right before the holidays, and it proved to be an easy and very satisfying way to set myself up for a consistently awesome breakfast – despite a botched first attempt resulting in tiny charred nuggets of dried fruit and nuts.  I ran out of cereal this morning, so tonight I riffed on this Peanut Butter Granola recipe, customizing it with what we had on hand, resulting in a spicy/sweet knock-out batch of granola.  If you click through the link above, you can see the original recipe, which I tweaked by substituting sorghum molasses for honey, skipping the coconut (love it, but didn’t have any), adding a teaspoon of pumpkin pie spice, and then tossing in dried cranberries at the end.  Shane and I shared a handful as soon as it had cooled, and I suspect we’re going to have a hard time avoiding going through the whole batch that way.

So I guess it’s a toss-up whether or not I am adhering to Wickett’s Law in making granola.  My future self will be very, very happy to eat this nutty, spicy, and sweet granola with fruit and yogurt on rushed mornings – but my future self might also regret that I made it so irresistible.


Peanut Butter Granola

Derived from Ezra Pound Cake‘s Peanut Butter Granola.

2 cups rolled oats
1/4 cup wheat germ
1 teaspoon pumpkin pie spice (or a combination of ground nutmeg, ground cloves, ground ginger, and ground cinnamon)
1 teaspoon cinnamon
1 tablespoon vegetable oil
2 tablespoons molasses
1/4 teaspoon vanilla extract
3 tablespoons chunky peanut butter
1/4 cup dried cranberries (or your fruit of choice)

Preheat the oven to 300 degrees F.  In a large bowl, stir together the oats, wheat germ, pumpkin pie spice, and cinnamon.  Over low heat in a small saucepan, combine the oil and molasses, stirring until it just starts to bubble. Remove from heat and stir in the vanilla and peanut butter.  Pour mixture over dry ingredients, tossing to coat.  Spread the mixture on a lined baking sheet, and bake for 15 to 20 minutes or until toasted, stirring once.  Once the mixture cools, add dried fruit.

Recipe makes about four cups, or one very full quart jar.


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