As a kid, I loved cereal.
My Mom was very health minded, growing our own food, baking the bread we ate and cooking every.single.meal.
One of the few things we had that was ‘store bought’ was cereal. Only the ‘heathier’ cereals, mind you. We had Shredded Wheat, Rice Crispies, Corn Flakes and Shreddies. Never Frosted Flakes or Fruit Loops, despite my endless pleas 😉 We never had cereal for breakfast, however, as my mom always cooked us a hot meal. Cereal was reserved for special occasions, like when The Wizard of Oz or Mary Poppins was on TV. We’d settle in front of our huge console television, all comfy in our PJ’s with a bowl of cereal as our treat.
Another favourite was Quaker Harvest Crunch Granola. Up until a few years ago I still bought this cereal and considered it to be ‘good for you’. Well, it turns out to not really be so wholesome. In just a single cup serving, Harvest Crunch has over 18 grams of sugar and a whopping 53 miligrams of sodium! BooHiss!
So, I began my mission to make my own granola without any added sodium or refined sugars and this super tasty recipe was born.
There’s only five simple ingredients:
and peanut butter melted together with maple syrup and vanilla.
There’s also a touch of cinnamon to give it that toasty granola taste.
Mix it well, spread it out on a parchment lined baking sheet, pop it in the oven and let the magic happen 🙂
I was so impressed with myself! This granola tasted like granola and I didn’t feel like I was missing out on anything. I had a bowl with some almond milk and I couldn’t resist slurping up the milk at the bottom of the bowl as it tasted so heavenly sweet.
This recipe is too simple not to try. It’s vegan and can be gluten free if you ensure your oats are certified gluten free.
I now own my own copy of Mary Poppins and plan on watching it this weekend with a nice bowl of this granola. Supercalifragilisticexpelidocious!!
- 2 cups large flake oats not quick oats
- 4 tbsp chunky peanut butter natural
- 4 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Preheat oven to 325 and line a baking sheet with parchment paper
- In a large bowl, stir together the oats and cinnamon and set aside
- In a small saucepan over medium low heat, melt together the peanut butter, maple syrup, and vanilla
- Stir the peanut butter mixture into the oats and mix until well combined
- Spread in a single layer on the parchment lined sheet and bake for about 15 minutes. Let it cool on the sheet for about 15 minutes for it to firm up
- Store in an airtight container