Peanut Butter Granola
You can enjoy this yummy granola with some unsweetened almond milk for breakfast (add a source of protein, like some cottage cheese), on ice cream, or as part of a yogurt parfait! THM:S, low carb, sugar free, gluten/egg free with dairy-free option (see Notes)
Author: Briana Thomas
Serves: 6 cups
Ingredients
- ¼ c. salted butter*
- 2 T. natural peanut butter
- 1½ tsp. cinnamon
- 1 tsp. vanilla extract
- 1 tsp. maple extract
- ¼ tsp. salt
- 3/16 tsp. (6 doonks) THM Pure Stevia Extract Powder
- -
- 4 c. unsweetened coconut flakes
- 1 c. golden flaxmeal
- 1 c. salted cocktail peanuts, finely chopped
- 2 tsp. THM Super Sweet Blend (or more, to taste)
Instructions
- Heat the first set of ingredients together in a saucepan and whisk until smooth. Add the second section of ingredients and stir well. Spread the granola onto a baking sheet and bake at 375* for 8-10 minutes until the granola is toasty brown on top. Stir the granola and return it to the oven for about 3 more minutes or until the top is brown. Remove the granola from the oven, stir it again, and let it cool completely before putting it in a sealable container for storage. It will keep in a cool, dry place (like your cupboard) for several weeks.
Notes
*Replace the butter with refined coconut oil plus an extra dash of salt for a dairy-free version.
If you like, you can add some sugar-free chocolate chips to the granola after it has cooled.
If you like, you can add some sugar-free chocolate chips to the granola after it has cooled.
Recipe by Briana Thomas at https://www.briana-thomas.com/peanut-butter-granola/