Peanut Butter Granola Clusters |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is from my mother's recipe file. She clipped it from Parade magazine, she thinks. Of course I will want to try it-it's wheat free! Ingredients:
1/3 cup natural-style peanut butter |
1/2 cup honey |
1 tablespoon maple syrup |
1 teaspoon extra virgin olive oil |
1 1/2 cups old fashioned oats |
1/2 cup sliced almonds |
1/2 cup dried sweetened cranberries |
1/4 cup ground cinnamon |
1/8 teaspoon coarse salt |
cooking spray |
Directions:
1. Preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
2. Combine peanut butter, syrups, and oil in a small pan. cook over low heat until melted and the mixture can easily be stirred together. Remove from heat and set aside.
3. In a deep bowl, combine oats, almonds, cranberries, cinnamon, and salt. Toss to mix well. Pour peanut butter mixture over oat mixture and, using a rubber spatula coated with cooking, stir until everything is evenly coated. Drop by heaping tablespoons onto the prepared baking sheet. . Bake 20-25 minutes, until golden and crisp. Set tray on wire rack and let cool completely. Store cooled in an air-tight container or tin up to 3 days.
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