Homemade Granola (With Peanut Butter)

Ingredients

• 4 cups old fashioned oats (use gluten-free if needed) (360 grams)
• 1 cup whole almonds (150 grams)
• 1/2 cup sliced almonds (45 grams)
• 1/2 cup shelled pistachios (65 grams)
• 1/2 cup shredded coconut (40 grams)
• 1/2 cup raw pumpkin seeds (65 grams)
• 1 1/2 teaspoons sea salt
• 1 1/2 teaspoons pumpkin pie spice
• 1 cup dark brown sugar (215 grams)
• 1/2 cup butter (115 grams)
• 1/2 cup creamy peanut butter (130 grams)
• 1/3 cup honey (115 grams)

Instructions

1. 1

   Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.

2. 2

   Combine the oats, whole almonds, sliced almonds, pistachios, coconut, pumpkin seeds, salt and pumpkin pie spice: In a large mixing bowl, combine the oats, whole almonds, sliced almonds, pistachios, coconut, pumpkin seeds, salt and pumpkin pie spice. Mix well.

3. 3

   Combine the brown sugar, butter, peanut butter and honey: In a medium saucepan, combine the brown sugar, butter, peanut butter and honey. Cook over low heat for about 5 minutes, just until the butter has melted and the sugar has dissolved.

4. 4

   Pour the peanut butter mixture over the oat mixture: Remove from the heat and pour the peanut butter mixture over the oat mixture. Stir until everything is evenly coated.

5. 5

   Spread the mixture evenly across the two prepared baking sheets.

6. 6

   Bake, remove, stir, and return to oven: Bake for 20 minutes. Remove from the oven, stir the mixture, and return to the oven for another 20 minutes.

7. 7

   Stir and bake again: Stir once more and bake for a final 10 minutes.

8. 8

   Remove and let it sit: Remove from the oven and let the granola sit completely undisturbed for about 10 minutes — this is what creates the clusters.

9. 9

   Once cooled, trasnfer to jars: Once fully cooled, transfer the granola to jars or an airtight container for storage.