Breakfast on the go can be difficult when you’re in a hurry. Make a big batch of this PB&J Granola and you’ll have a healthy and delicious meal all week!
This time of year is full of juice detoxes, rounds of Whole30, and fad diets galore. While I do like to reset a bit after the holidays, for me, it’s more about cutting out processed foods, adding in more clean and whole foods, and less about restriction and deprivation. PB&J Granola is my attempt at making sure that I have a filling and nutritious breakfast on-hand at all times!
I try to follow the intuitive eating guideline most of the time and I feel like that works well for my mind and body. Basically, it means that you listen to your body, eat when you’re hungry and don’t cut out foods just for the sake of doing it. If you want to hear more about this idea, I would highly recommend following Kylie of Immaeatthat. She’s an RDN who, in my opinion, has a very healthy view of food and health. You should check her out!
I love making granola at home because you can customize it according to what you like or what you have in the house. For this one, I used peanut butter, but you could easily swap that for any nut butter you prefer. Same with the nuts and dried fruit — as long as you have the base of oats you can play with the ingredients as much as you like. One of my favorite breakfasts is adding granola to oatmeal so I can have that added crunch. It’s like oat inception! I also like to top a thick smoothie with this granola or add it to Greek yogurt or milk. It’s such a good thing to have around for snacks too! I just grab a handful here and there for a quick afternoon energy boost. Instead of paying $7.99 for a small bag of granola that has questionable ingredients, go make this and feel good about what you’re putting in your body!
Check out my Speculoos Cookie Granola for more morning inspo!
- 3 cups old-fashioned rolled oats
- 3/4 cup flax seed meal
- 1 teaspoon ground cinnamon
- 1 cup salted peanuts
- 1 cup cashews or nut of your choice
- 1 cup creamy peanut butter
- 1/2 cup honey
- 1/2 cup fresh or frozen strawberries
- 2 tbsp melted coconut oil
- 1 cup dried blueberries
- Preheat oven to 300ºF. Line baking sheet with parchment paper & set aside.
- In a large bowl, combine the oats, flax, cinnamon, and nuts. Stir to combine.
- In a small saucepan, melt the peanut butter and honey together over medium heat. Add strawberries and lightly simmer until soft. Mash strawberries into the PB mix until only small bits remain. Pour over oat mixture along with with the coconut oil. Gently mix. Pour mixture over the prepared baking sheet. Bake for 40 minutes, stirring halfway through.
- Remove from oven and add dried blueberries. Allow to cool, uncovered for about 30 minutes. The granola will become more crunchy as it cools.
Rebekah
Sunday 27th of December 2020
I love the sound of this recipe and have some strawberries that need to be used before they go bad. This seems like the perfect thing for a PB&J hound like myself. My only question is how long does it last in the pantry?
Paige
Monday 28th of December 2020
Hi, Rebekah! I'd say you could keep it in an airtight container in the pantry for up to two weeks! You can also freeze for up to six months. Just a good rule of thumb, if it feels like it's starting to lose some of its crispness you may want to toss it just to be safe. Thanks!