Kid Peanut Butter Granola

 My kids love this 'food storage' recipe!  The oats and nuts combination in granola is considered a complete protein, which adds to its gratification.  

It is cost effective if the oats are purchased in bulk, 25-50 lb. bags.  -Lindsey Scarber

A few simple ingredients

6  c.   rolled oats, or a combination of rolled & quick oats

1/2  c. sweetened coconut flakes (optional)

1  c.  crunchy peanut butter

1  1/2  c. maple syrup (or less, see Reduced Sugar version below)
1/4  c.  oil

1/2  t. salt

In a large mixing bowl, combine the dry ingredients: oats, coconut, salt.  Set aside.

Use a medium microwavable bowl for the wet ingredients. Combine the maple syrup and peanut butter.  Microwave about 1 minute, to soften the consistency of the peanut butter.  Stir.  Add the oil.

Pour the wet ingredients into the center of the dry ingredients. Mix.  

Grease 2 sheet pans.  Place half the mixture on each pan. 

Spread evenly onto the sheet pans. Use two oven racks so you can bake them at the same time.  

Bake at 300°  for 25 min. 

      Remove from oven after 25 min.  Stir.  

Bake 10-15 more minutes until light golden brown. 

The low temp allows for cooking and dehydrating, making the finished product warm and crispy. Yum!

Let cool to room temperature.  Store in an airtight container, such as a PETE container or an empty #10 can.  Keeps for 3-6 months.  Serve with milk, raisins, Craisins, cinnamon, yogurt, etc.

 Reduced-sugar Recipe:  Delicious and packed with flavor! Good option for health nuts like me that eat less sugar by choice. :)

Remove the  1  1/2 c. maple syrup.    

Replace with 1/2 c. water and  1/2c. maple syrup. 

Double the recipe:

Use a #10 can of rolled or quick oats (about 12 c.) and the entire container (16-18 oz.) of crunchy peanut butter.