Big Cluster Peanut Butter Granola

• rolled oats↗3.5 cup
• salted or honey‑roasted peanuts1 cup

  chopped, if you like, but not required

• + 2 tablespoons whole grain flour0.75 cup
• baking powder↗1.5 teaspoon
• salt↗0.5 teaspoon
• natural peanut butter↗0.75 cup

  not necessarily exact – messy

• rapeseed oil↗0.25 cup
• real maple syrup↗0.66666666666667 cup
• vanilla↗2 teaspoon
• milk↗0.25 cup

  I used vanilla almond milk

Step-by-step instructions

1. 1

   Preheat the oven to 275°F. In a large bowl combine the oats, nuts, flour, baking powder and salt. Whisk the peanut butter, rapeseed oil, real maple syrup, vanilla and milk until smooth. Pour the wet mixture into the oats and stir.

2. 2

   Line a large (9×13 or larger) jelly‑roll pan with parchment paper. Pour the granola mixture into the pan and spread evenly. Bake for 15 minutes; stir once. Then bake another 15 minutes until golden‑brown and dry to the touch, but check before the timer ends to avoid over‑drying. It should remain slightly soft. Let the granola cool for several hours (2‑3 hours) so it forms clusters and becomes crunchy. I left it in the oven after cooling to avoid the “cluster‑eating” problem. Serve with yogurt, fruit, ice cream, milk or simply as a crunchy snack.