Peanut Butter & Pretzel Granola will get your day started right! Makes a delicious after school snack as well! Tastes like a peanut butter cookie but is so much healthier!
1 cup broken pretzel pieces
3 cups regular rolled oats
2 Tbsp packed light brown sugar
1/4 tsp sea salt
1/4 tsp cinnamon
1/2 cup pure maple syrup
2/3 cup creamy peanut butter
1 tsp vanilla extract
2 ounces chocolate chunks (I used half of a dark chocolate baking bar and chopped it myself), optional
Preheat the oven to 325°
Line a large cookie sheet with parchment paper
Combine the oats, pretzels, brown sugar, sea salt, and cinnamon in a large mixing bowl.
Place the maple syrup and peanut butter into a 2-cup glass measuring cup or bowl. Microwave on high for no more than 30 seconds. Stir well to combine the peanut butter and maple syrup. Add the vanilla extract and stir again to combine.
Pour the peanut butter mixture over the dry ingredients. Stir well until the oat mixture is completely coated with the peanut butter syrup. Dump the oats onto the lined cookie sheet and spread out into a thin layer. The oats will be a bit clumpy, but that’s okay. Just try to get it into as even of a layer as possible so that it bakes evenly.
Bake 19-22 minutes. The granola will look dry, the edges will be golden brown and will be firm feeling.
Transfer the cookie sheet to a cooling rack and let rest until cooled. Scatter the chocolate chunks over the tray of granola. Break the granola into clumps. Time to eat! Enjoy!
Granola keeps well in a jar for one month
If you want more of cereal-like granola, use a fork to break the granola up after it has cooled but while it’s still on the cookie sheet.
A tip for brown sugar that is starting to harden: Bury 2 or 3 large marshmallows down into the sugar and seal it up. The brown sugar will draw moisture from the marshmallows and rehydrate!
- Category: Breakfast
- Method: baked
- Cuisine: American
Keywords: peanut butter pretzel granola chocolate chunk rolled oats