Peanut Granola With Blueberries
Enjoy this wholesome Peanut Granola with Blueberries, a recipe designed to be kind to your gut. It's packed with gut-friendly fiber from rolled oats and healthy fats from almonds and peanut butter. Antioxidant-rich blueberries add a touch of sweetness, making this a delicious and satisfying breakfast or snack.
Avg. Recipe Cost (US)
$6.76
Avg. Recipe Cost (UK)
£4.56
Nutritional Information (approx)
- Calories: 525 kcal
- Protein: 15 g
- Fats: 25 g
- Carbs: 60 g
- Fibre: 8 g
Tags
Vegetarian Low Fodmap Breakfast Snack
Ingredients
- rolled oats - 2 cups (180g)
- almonds - ½ cup (85g) (chopped)
- salt - ½ tsp.
- coconut oil - ¼ cup (60ml)
- peanut butter (smooth) - ¼ cup (75g)
- maple syrup - ¼ cup (85g)
- blueberries (dried) - ⅓ cup (40g)
Preparation Instructions
- 1. Preheat the oven to 300°F (150°C). Line a baking sheet with baking parchment.
- 2. In a bowl, stir together the oats, almonds and salt, then set aside.
- 3. In a small pot, combine the coconut oil, peanut butter and maple syrup. Place the pot over a medium heat, stirring often, until smooth, approximately 2-3 minutes. Transfer the mixture to the bowl with the oats and stir until everything is well combined.
- 4. Now spread the mixture out on the prepared baking sheet. Place the baking sheet into the oven and bake for 25 minutes, stirring twice throughout the bake, until the granola is golden.
- 5. Remove the baking sheet from the oven and set aside to cool completely, before stirring in the dried blueberries.
- 6. The granola can be stored in an airtight container at room temperature for up to 2 weeks.