Despite being a born-and-bred Aussie, I have to admit that there are certain things that America does better than Australia. (In my humble opinion, that is.)
- Theme Parks. (Dear The Wizarding World of Harry Potter, one day you and I shall be as one.)
- Flavouring everything and anything with peanut butter and/or bacon.
- Holding onto the belief that even the most inane local news ought to trump significant international events. (Dear CNN during late 2007, I shall never stop laughing at you for incessantly covering an American high school teacher’s affair with her student throughout the weekend in which Australia experienced a complete change in federal government. I had to wait three days for internet access in order to find out John Howard had finally been deposed.)
- Breeding an army of pointless and physically indistinguishable starlets (Dear Vanessa Hudgens and Jessica Szohr, I honestly can’t tell you apart. Same goes for you, Selena Gomez and Demi Lovato. Dear Myself: I wish I didn’t even know those names.)
Oh, granola. Why is Australian muesli such a paltry, insipid, and lacklustre shadow of your magnificence?
Oh, right. I remember now. You, granola, involve deliciously high levels of fat and sugar along with a necessary toasting process, whereas you, muesli, often skate over the line into lame-o “health” with your non-clumpy rawness and lack of flavours that go pop-de-pop-bop-pop.
Well, folks, I’m here to rectify Australia’s sore lack of awesome pop-de-pop-bop-pop granolas. For myself, first and foremost, but for you too. You only need recreate the below and future granola recipes to experience your own little slice of Granola-Is-Not-Muesli Heaven.
Particularly because, in fit of womanly multi-tasking, I decided to hit two birds with one stone and combine #2 and #5 from the above list. I present to you: Peanut Butter Granola.
This was my first time making granola and, golly gosh, was I ever pleased with the result. A few things to keep in mind if you plan on making this, though. I purposely kept mine not-too-sweet, so if you prefer a bigger wallop of sweetness, I recommend going for the 3 tablespoons (60ml) of sweetener, or perhaps even 80ml. Or you could stir in some dried cherries, craisins, dates, or raisins at the end, for a fruitier sugar hit.
Also, the cardamom was mostly unnoticeable in my batch, so when I make this again I’m going to double the amount to 1/2 tsp. If you aren’t a fan of cardamom, simply leave it out, or replace it with cinnamon.
Those of you who, like me, enjoy finding ways to fit peanut butter into every meal… this recipe is for you. I sprinkled the granola over maple-sweetened yoghurt and over oatmeal, but mostly I ate it straight. Over the course of two days.
(This peanut butter granola is almost as good as the granola I made yesterday, which was oh dear holy bucket one of the most amazing things I’ve ever created off the top of my head ever really hyperbole hyperbole! But you’ll have to wait for that recipe. Teehee.)
Peanut Butter Granola (with Cardamom, if that floats your boat)
Roughly adapted from How Sweet Eats
- 1 1/2 cups (135g) rolled oats
- 1/4 cup (25g) oatbran
- 2 tb (40ml/25g) flaxmeal
- 1/4 cup (60g) peanut butter (crunchy crunchy crunchy!)
- 2 – 3 tb (40-60ml) honey/agave syrup/maple syrup, or more, to taste
- 1/2 tsp vanilla extract
- 1/4 tsp ground cardamom (optional – and I’m going to double this next time, because I’m on a serious cardamom kick)
- Preheat oven to 160°C (350°F), and line a baking tray with baking paper.
- In a medium bowl, stir together rolled oats, oatbran, and flaxmeal.
- In small jug, microwave the peanut butter and honey or about 30 seconds, or until honey has melted a little and the two can be stirred together easily. Add the vanilla and cardamom to the honey and peanut butter mixture, then pour over the oat mixture.
- Stir together until no stray oatbran or flaxmeal is lingering at the bottom of the bowl. If you’ve only used the 40ml of honey, this may take a good bit of mixing. I assume, with more liquid, the granola will come together more easily.
- Spread out onto a baking tray and bake for 15 – 20 minutes, checking after 15 to make sure it isn’t burning. I left mine in for 16 minutes and some of the granola clumps at the edges were starting to brown a little too much. Which was awesome, because I got to eat them straight off the tray, so as not to mar the granola overall.
- Try not to eat the entire batch straight off the tray as it cools. Though no judgement from my end if you do. In fact, I’ll probably respect you more…