Autumnal granola with peanut butter

I have stopped buying muesli/granola in shops for several reasons:

  1. The first time I made my own granola I realised how less sweet it was compared to bought versions. (And I thought I had a lot of sugar in it.)
  2. My stomach can’t handle too much fibre, so making my own allows me to make one that suits my sentitive tummy.
  3. It is incredibly easy!
  4. You can choose what flavour you want and experiment.

I have made granola before, from this recipe and I really like it, but I wanted to try an idea I had. Granola with peanut butter. This would be perfect with roasted peanuts in the blend, but that my stomach could not handle, so I am grateful for the flavour the peanutbutter adds.

The result was really nice, but the peanut butter flavour is not very strong. However, together with the golden syrup and brown sugar it gives the granola a deep earthy undertone that just oozes autumn and codler weather.

Autumnal granola with peanut butter, makes 2,5 l muesli

600 ml cornflakes

600 ml rice krispies

1,2-1,3 l rolled oats

100 ml water

50 ml light brown sugar

50 ml golden syrup

100 ml smooth peanut butter

50 ml vegetable oil/light olive oil

Mix cornflakes, rice krispies and oats in a large roasting tray with sides. Add sugar, water and syrup to a sauce pan and bring to the boil. Stir to dissolve the sugar. Take off the heat and add the peanut butter. Bring to the boil again and stir. Pour it into the cereal and mix well. Add the oil and mix again. Put in a 150C oven for about 45 minutes, stiring 3-4 times so it brown evenly. Leave to cool completely in the tray. Transfer to a jar and keep it at least for a month. 

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