Maple Granola / Peanut Butter Granola

Maple Granola
Maple Granola

Press into an even layer with a spatula.

Bake on the 2nd to the bottom rack of the oven at 325º for 20 - 22 min.

Take out & toss the granola a little bit with a spatula.
Then continue baking at 325º
for 7 min. more.

Serve

or cool down & store in an airtight container & refrigerate for up to 1 month
or freeze

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(Can be made a day or more before.)

For Maple Granola

Preheat oven at 350º

Put:
1 c almond butter, cashew butter, coconut butter or a combination
1 1/4 t salt
3/4 c maple syrup or honey
in a large bowl or mixer bowl.
Mix with a mixer or with a spatula.

Add:
5 c rolled oats
5 c any combination of

pecans, walnuts,
sliced or slivered almonds
pumpkin, or sunflower

to the large bowl or mixer bowl.
Mix in a mixer or with a spatula.


To keep the granola from sticking, oil the sides & bottom of 2, 9x13 glass pans with:
1/2 t virgin coconut or olive oil

Pour into the pans.

For Peanut Butter Granola

Preheat oven at 350º

Follow the Maple Granola recipe, using these ingredients instead.
Put:
1 c peanut butter with salt
(if the peanut butter & peanuts
below have no salt in them
add 1 1/4 t salt)
3/4 c honey

Add:
5 c rolled oats
1 1/2 - 2 c roasted & salted or unsalted peanuts

Peanut Butter Granola
Peanut Butter Granola

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