I’ve come up with a new “favorite” granola. I wrote about my new preferred breakfast food in my column last week. Unfortunately, there was not enough newspaper space to include nutritional information about the granola.
Registered Dietitian, Kristin Klinefelter, was so kind to do an analysis of what gets scooped up in one (1/2-cup) serving of Slow-Cooked Peanut Butter Granola.
I snapped this picture of Kristin when I took her Gluten-Free 101 class that she taught last November at MedSave Family Pharmacy and Wellness Center in Bemidji. I wrote about that class and shared my recipe for Gluten-Free Autumn Muffins in a blog post that you can get directly to by clicking here.
Read more about Slow-Cooked Peanut Butter Granola in my column by clicking here.
Slow-Cooked Peanut Butter Granola
- 5 cups old-fashioned rolled oats, uncooked
- 1/4 cup sesame seeds
- 1/4 cup ground flax seeds
- 1/4 cup coconut, toasted
- 3/4 teaspoon salt
- 1/2 cup honey
- 1/3 cup canola oil
- 1/3 cup creamy peanut butter
- 1/2 cup brown sugar
In a slow cooker, stir together the oats, sesame seeds, ground flax seeds, toasted coconut and salt. In a microwave-safe bowl or small saucepan, blend honey, oil, peanut butter and brown sugar. Heat mixture and stir until peanut butter melts and mixture is smooth. Pour mixture over the ingredients in the slow cooker. Use a wooden spoon to stir the mixture until all of the oats are coated with the peanut butter mixture. Set slow cooker to low. Place the cover on top and wedge the handle of a wooden spoon or a chopstick under the lid to hold it open a bit to create a vent to allow steam to escape. Cook for about 3 hours, stirring every 30 minutes. When the granola becomes a deep golden brown, turn it out onto a large baking sheet with sides to cool completely. Store cooled granola at room temperature in airtight container. Makes about 8 cups granola.
Tips from the cook
–Temperature settings on slow cookers do not seem to be universal. The low setting on my slow cooker is quite hot. I need to stir about every 15 minutes to avoid burned granola and it is ready to turn out of the crock after just two hours.
–Toast coconut in a small skillet on the stove over medium-low heat. Stir constantly until coconut begins to turn golden brown. Immediately dump the coconut into the slow cooker.
Kristin says, “This would be a good snack or breakfast with the breakdown of carb/pro/fat.Â A person â€œwatching their dietâ€ could add it to 90-100 calories worth of yogurt or add low-fat milk for a meal under 500 calories. My kids will love it.”
Slow-Cooked Peanut Butter GranolaNutritional Breakdown prepared by Nutrition Consultant, Kristin Klinefelter, MS, RD, LD
Serving Size: Â½ cup
- 343 calories
- 51 grams carbohydrate (57% of calories)
- 10 grams protein (12%)
- 12 grams fat (31%)
- 139mg sodium