Homemade Peanut Butter Granola | Healthy housekeeper

Healthy recipe for homemade granola with peanut butter cookies, delicious, perfect in a bowl of milk or stirred into yogurt. Without added sugar!

Grain-free canned breakfast cereals are becoming increasingly popular in health food stores.

Arguably the most popular brand is Catalina Crunch. However, the ingredients are anything but desirable.

I bought it once to try it out. It was an impulse purchase without careful checking of the ingredients, which is almost always a bad move!

Shortly after eating a bowl, I was writhing with stomach pain! I think the massive amount of fiber and denatured pea protein were the culprits.

Natural flavors are also listed, which can hide literally almost anything, including MSG, from prying eyes of consumers.

When you need a grain-free option for cold granola in the morning, try this Peanut Butter Cookie Crunch recipe instead!

serving suggestions

While you can optionally add a whole-food sweetener to this recipe to mimic store-brand (if you choose not to), you can also omit it if you’re mindful of your carbs and prefer to avoid added sugars.

I usually opt for a drizzle of raw honey at the table rather than adding sugar to the recipe itself.

The small amount of coconut flour gives my palate enough sweetness.

As for the type of grain-free flour, I highly recommend the simple process of making fresh almond flour. It becomes stale and possibly rancid very quickly once it is on the store shelf.

You can really taste the difference. I grind sprouted almonds in an inexpensive herb grinder.

Top: This granola is deliciously crunchy mixed with yogurt instead of unhealthy grain-based granola.

Peanut Butter Cookie Granola

Healthy recipe for homemade granola with peanut butter cookies, deliciously perfect with milk or stirred into yogurt.

instructions

1. Mix almond flour and coconut flour in a large glass bowl. Stir in the yoghurt until well combined.

2. Cover and soak overnight. If using sprouted almond flour, skip this step.

3. Mix all the remaining ingredients into a flour and yoghurt mixture to form a muesli dough.

4. Pour the batter evenly into a 9×13 pan greased with coconut oil.

5. Bake at 350°F for 30 minutes or until a toothpick comes out clean.

6. Let cool and then crumble the baked granola cake in the mold.

7. Thinly spread the crumbled granola onto two large baking sheets greased with coconut oil and allow to dry at 200°F (93°C) for 4-6 hours. Turn the muesli once or twice so it dries evenly. Be careful not to dry the muesli too much or it will become too hard.

8. Remove from oven and allow to cool. Store in an airtight container in the refrigerator.

nutritional information

Peanut Butter Cookie Granola

Amount Per Serving (0.5 cup)

calories 306
Calories from fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 6g30%

Polyunsaturated fat 2.7 g

Monounsaturated Fat 14g

carbohydrates 13.5g5%

dietary fiber 5.5 g22%

protein 11.3g23%

*Percent Daily Values ​​are based on a 2000 calorie diet.