This granola is a one-bowl, no mixer, easy recipe and will keep for up to a month. A nibble, a handful, and seven handfuls later. So good.
- heaping 3/4 cup creamy peanut butter
- 3/4 cup honey
- 2 cups old-fashioned whole-rolled oats (not quick-cook or instant because they behave like flour and will make mixture too dry)
- 1 cup finely chopped lightly salted or salted peanuts
- 3/4 cup raisins
- 3/4 cup dried cranberries
- 1/2 cup oat bran (often found in bulk bins or substitute with 1/2 cup oat flour by grinding 1/2 cup whole-rolled oats in food processor or blender for 30 seconds)
- 1/2 teaspoon salt, or to taste (the saltiness level in peanut butter and peanuts varies greatly)
- Preheat oven to 350F, line a baking sheet with parchment paper, or spray with cooking spray; set aside.
- To a large microwave-safe bowl, add the peanut butter and honey, heat on high power for 30 seconds to soften, and stir to combine.
- Add all remaining ingredients and stir to combine. If you don't like raisins or dried cranberries, substitute with an alternate dried fruit or you may possibly be able to omit dried fruit entirely if you add more dry ingredients.
- Turn mixture out on prepared baking sheet. It'll take up the entire baking sheet and while you don't want to hard-pack it, make sure it's a fairly flat layer and all pieces are of uniform height because higher pieces will have a tendency to burn. Bake for about 13 to 15 minutes.
- Remola, flip sections of the granola over until it's all been flipped. Flipping is better than stirring because it cooks more evenly.
- Return tray to oven and bake for about 10 to 12 minutes, or until granola is lightly browned, keeping in mind that granola will cook a slight bit more as it rests and cools on baking tray. Keep a watchful eye on it after you've flipped it because it can be prone to burning. Granola firms up as it cools. Allow granola to cool for at least 1 hour on baking tray (or overnight and exposed to air if you prefer it to be drier) before serving. Granola will keep airtight for 3 to 4 weeks.