Peanut Butter and Jam Breakfast Granola
Relive your childhood with this peanut butter and jam granola! A breakfast treat inspired by classic thumbprint cookies.
Equipment
- Large rimmed baking sheet
- microwave-safe bowl
- Spatula or spoon
Ingredients
- 64 g ¼ cup creamy peanut butter
- 24 g 2 tablespoons raw sugar
- 60 ml ¼ cup water
- 40 g ¼ cup brown rice flour, divided
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 120 g 1½ cups old-fashioned rolled oats
- 80 g ¼ cup jam of choice
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Prepare a large rimmed baking sheet.
- In a microwave-safe bowl, combine peanut butter, sugar, and water.
- Heat in the microwave for 30–60 seconds to soften the peanut butter.
- Mix in 20 g (2 tablespoons) of the brown rice flour, cinnamon, salt, and oats.
- The mixture will become thick.
- Transfer the mixture to the baking sheet and combine with your fingers, working it into chunks.
- Sprinkle the remaining 20 g (2 tablespoons) of brown rice flour on top and gently work it in, taking care not to break the granola chunks too much.
- Add the jam in small dollops, distributing it throughout the granola without fully coating it.
- Spread the mixture evenly across the baking sheet.
- Bake for 8 minutes, then stir well.
- Bake for an additional 10 minutes, or until golden brown.
- Allow to cool completely on the baking sheet before transferring to an airtight container.
- Store in the refrigerator once cooled.
Notes & Wine Advice
Wine Advice:
Pair this granola with a light, fruity rosé or a sparkling cider for a delightful brunch.Nutrition values
Calories: 170 kcal | Carbohydrates: 21 g | Protein: 4 g | Fat: 7 g | Sugar: 9 g