The Alpro #DeskFest Challenge – Day Four
Granola is pretty much the best breakfast ever, right? Well, apart from maybe vegan croissants. Or scrambled tofu. Or pancakes. OK so apart from all of those things, it is the greatest. Are we agreed? It’s crunchy, slightly sweet, nutty, fruity, easy to transport, goes perfectly with fresh fruit and yogurt, and on top of that – it’s simple to make! Who would have thought it.
You know what makes the fourth best breakfast even better? One secret ingredient: peanut butter.
Sigh. Peanut butter. Dreamy, creamy, nutty, salty peanut butter. You go perfectly on top of oats, in a sandwich, on a slice of toast, in a curry – and now, finally, you have met your perfect match.
Peanut Butter Granola
makes enough for 3 cups
1/2 cup peanut butter
1/4 cup Alpro Hazelnut Milk
2 cups oats
1/4 cup raisins
1/4 cup pecans
Preheat the oven to 175c. In a small pan melt the peanut butter and milk over a gentle, slow heat for a couple of minutes. Add the vanilla and stir through, before taking off the heat. In a large bowl, mix the oats, raisins and pecans together - I broke the pecans in half so that they weren’t too big. Pour your peanut butter mixture over your oats mix and combine – make sure that the oats are evenly coated. Grease a roasting tin with butter (I used a baking tray but this didn’t have high enough sides really, and made stirring during the cooking process a bit tricky) and press the granola into a thin layer – I used my fingers to make sure it was fairly flat and even. Bake for 8 minutes, and stir through. Pop it back into the oven for another 12 minutes, stirring at 3 minute intervals. Remove from the oven and allow to cool completely, before storing it in a clean jar. It should last around a week.
Check out those plump raisins!
Have you tried Alpro hazelnut milk? Have you made your own granola before?