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Peanut Butter & Toasted Coconut Granola

Peanut Butter & Toasted Coconut Granola

Chelsea Colbath
A quick, easy, wholesome granola made with maple syrup, olive oil, coconut, and peanut butter powder.
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TOTAL TIME: 25 minutes

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.

Notes

Adapted from my Basic Maple & Olive Oil Granola