How to make peanut butter-raisin granola

By Allyson Hartz ’16 | Online Editor in Chief

After buying boxes and bags of granola from the health food store and always being left with an unsatisfied palette and empty wallet, I decided there had to be a better way to get my granola fix. After experimenting with basic recipes and some with more flavor, I compiled the right measurements and add ins to fit my preferences.

Anything can be substituted for the peanut butter; some alternatives could be Nutella or any other kind of nut butter. The same goes for the raisins as I’ve browsed plenty of recipes that use chocolate chips, peanut butter cups, or other types of dried fruit. 
This crunchy snack is perfect for on the go or to top off yogurt or oatmeal. Try out different flavors and see what suits your taste buds the best.  

 

Recipe for Peanut Butter-Raisin Granola:

Dry ingredients:

3 cups rolled oats

2 tablespoons brown sugar

1 teaspoon cinnamon

Wet ingredients:

¼ cup vegetable oil

⅓ cup honey

1 teaspoon vanilla extract

Final add ins:

2 tablespoons peanut butter

¼ cup raisins

Preheat oven to 300 degrees Fahrenheit. Mix together dry ingredients in a bowl, and wet ingredients in another. Combine the two bowls, and stir until mixture is an even consistency.

Pour oats onto an aluminum foil lined baking sheet and evenly spread them. Put in oven for 15 minutes. Take the pan out and flip the oats in order for them to crisp up evenly throughout. Put in oven for another 15 minutes, until golden brown, or until desired level of crispiness.

Once granola is done baking, drizzle the peanut butter on top and fold in the raisins. Store in an airtight container.