Nothing makes us hungrier for this delicious Peanut Butter Granola than a cold winter morning. When we woke up to an unexpected layer of snow today, we immediately thought of this recipe. Plus, this recipe is kid-friendly so make sure to get the kids—your own, or the neighbors!—involved.
Serve it with milk or as a topping for snow ice cream. Sure, it requires a bit more stirring than some recipes, but we think the results are well worth it.
Peanut Butter Granola
Makes 16-20 servings
Prep Time: 10 minutes
Cooking Time: 1 ½ hours
Cooling Time: 30-60 minutes
6 cups dry oatmeal
½ cup wheat germ
½ cup toasted coconut
½ cup sunflower seeds
½ cup raisins
2 sticks (1 cup) butter
1 cup peanut butter
1 cup brown sugar
Large wooden spoon
4 or 5 qt. slow cooker
Medium-sized microwave- safe glass bowl
Greased cookie sheet
1. Mix oatmeal, wheat germ, coconut, sunflower seeds, and raisins together with a wooden spoon in a large slow cooker.
2. Place the butter, peanut butter, and brown sugar in a medium-sized microwave-safe glass bowl. Cover with plastic wrap.
3. Microwave on High for 1 minute, or until the mixture is melted.
4. Stir the butter mixture. Then, using a rubber spatula, carefully pour the butter mixture over the oatmeal mixture in the slow cooker. Mix well.
5. Cover the slow cooker. Cook on Low 1 ½ hours.
6. While the Granola is cooking, set the timer for 15 minutes. When the timer buzzes, stir the Granola. Use a potholder to remove the slow cooker lid. Stir the Granola and then cover the slow cooker.
7. Set the timer for 15 minutes again. Repeat Step 6 four more times.
8. When the Granola has cooked for a total of 1 ½ hours, ask an adult to help you scoop it onto a greased cookie sheet lined with waxed paper so that it can cool.
9. When the Granola is completely cool, break it into chunks and store it in an airtight container so it’s ready to enjoy whenever you wish.