Happy (almost) weekend, everyone! I don’t know about you, but I sure am ready for a few days to relax with Joey and Nut. Joey has business in Des Moines on Monday morning so he will be staying with me a little longer than usual, and it means we get to have a Sunday night together. I’m ridiculously excited.
I thought it was also high time for me to share what I’ve been eating for breakfast the last couple weeks. Last week, after seeing Jenna’s post about granola, I was compelled to make some of my own. Of course, I decided to forgo using a recipe and just stick with equal parts butter, oil and honey. I realize that Granola is typically made with regular rolled oats, but I made this granola with a combination of regular rolled oats and the quick-cooking variety. It would be great if I could say it was for creativity’s sake, but truthfully, I ran out of rolled oats.
The good news? Quick-cooking oats made a fabulous substitute. Although I wouldn’t recommend using 100% quick-cooking oats, the mix worked out well. And you know me, if you put peanut butter on something I’ll follow you around and love you forever. I’ve been enjoying my granola served with an ice-cold glass of 2% milk and chopped walnuts.
P.S. – How cute are these two?
Peanut Butter Granola
*1 2/3 cup rolled oats
*1 2/3 cup instant oats
*1/3 cup peanut butter
*1/3 cup vegetable oil
*1/3 cup honey
*Serve with milk (I vote for 2%) and chopped walnuts
*Preheat oven to 275°F. In a large bowl, combine the oats. In a small bowl, whisk together the peanut butter, vegetable oil and honey. Stir until well combined.
*Pour peanut butter mixture over oats and stir until oats are evenly coated. Spread evenly onto baking sheet. Bake for 40 to 50 minutes, until lightly golden and toasted, stirring once halfway through baking. Cool completely and store in an airtight container.