Peanut Butter Granola
Although this crunchy cereal isn't a low-calorie version of granola, the heart-healthy monounsaturated fats found in peanut butter and almonds make it a better choice than cereals and cereal bars that contain trans-fatty acids. Dried blueberries and cranberries are loaded with antioxidants, but you can use any dried fruit you have on hand.
Servings: 7 cups (1.75 L)
Ingredients:
| Nutritional Info | |
| Per 1/3 cup (75 mL): about | - |
| cal | 133 |
| pro | 4 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 21 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 49 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 8% |
| vit A | 1% |
| vit C | 3% |
| folate | 5% |
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1/2 cup (125 mL) apple juice or cider
1/3 cup (75 mL) smooth natural peanut butter
1/3 cup (75 mL) liquid honey
1 tsp (5 mL) cinnamon
1 tsp (5 mL) vanilla
1/4 tsp (1 mL) salt
4 cups (1 L) large-flake rolled oats
1/3 cup (75 mL) sliced almonds
1/4 cup (50 mL) each dried cranberries and blueberries
1/4 cup (50 mL) slivered dried apricots
Preparation:
In large saucepan, heat together apple juice, peanut butter, honey, cinnamon, vanilla and salt over medium heat until peanut butter is melted; remove from heat. Stir in oats and almonds.
Spread on large rimmed baking sheet. Bake in centre of 350°F (180°C) oven, stirring occasionally, until light golden, about 15 minutes.
Stir in cranberries, blueberries and apricots; bake until fragrant and golden, about 15 minutes. Let cool. (Make-ahead: Store in airtight container for up to 2 weeks.)
Source
Canadian Living Magazine: October 2004
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