Gluten-Free Peanut Butter Cookie Granola
 
 
Makes about 3 cups
Ingredients
  • ½ cup all-natural creamy or crunchy peanut butter (see notes)
  • ¼ cup light or dark brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • ½ teaspoon baking soda
  • 2 cups rolled oats
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the peanut butter and sugars on high speed until smooth and creamy, about 3 minutes. Add the egg and baking soda and beat until well combined.
  3. Add the oats and stir with a wooden spoon. When the ingredients start to come together, use your hands to continue mixing until all the oats are covered with dough.
  4. Squeeze off chunks of dough and loosely break them apart over the baking sheet, creating large clumps.
  5. Bake the granola for 15 minutes, remove from the oven and stir gently. Bake for an additional 10-12 minutes until clumps are dry.
  6. Remove the baking sheet from the oven and let the granola cool completely. It will harden as it cools.
  7. Store granola in an airtight container at room temperature for up to a week, if it lasts that long.
Notes
I used fresh grind honey roasted peanut butter from Whole Foods Market.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/gluten-free-peanut-butter-cookie-granola/