Ingredients:

  • 3 cups (270g) Old Fashioned Rolled Oats
  • 1/2 cup (75g) Raw Peanuts, roughly chopped
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Sea Salt
  • 1/2 cup (125g) Natural Creamy Peanut Butter
  • 1/3 cup (80ml) Pure Maple Syrup
  • 2 tbsp (30ml) Melted Coconut Oil
  • 1 tsp Pure Vanilla Extract

Instructions:

  1. Preheat your oven to 325°F (165°C). In a large mixing bowl, whisk together the peanut butter, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and glossy.
  2. Add the rolled oats, chopped peanuts, cinnamon, and salt to the wet mixture. Use a rubber spatula to fold the ingredients together until every oat is thoroughly darkened and coated in the peanut butter slurry.
  3. Line a 13x18 inch rimmed baking sheet with parchment paper. Pour the mixture onto the center and spread it out slightly. Press down firmly with the back of your spatula to create a tight, even layer for maximum cluster formation.
  4. Bake for 25 minutes at 325°F (165°C). Do not stir the granola during baking. Remove from the oven when it reaches a deep golden brown.
  5. Allow the granola to cool completely in the pan for at least 45 minutes. Once fully set, break the 'cookie' sheet into large clusters and store in an airtight container.