The Rockwood Bakerys Peanut Butter Granola Less Sweet Version Recipes

PEANUT BUTTER GRANOLA

Steps:

• Melt together margarine, peanut butter and honey.
• Add vanilla and salt.
• Add oatmeal and toss to coat completely.
• Spread on baking sheet.
• Bake at 375 about 10 minutes. Stir after 5 minutes.
• Store at room temperature in sealed container.
• Note.watch it closely while it bakes -- it burns easily, especially around the edges where it's spread thinner on the pan.
• Also note -- I omit the salt without noticing any change in flavour.

THE ROCKWOOD BAKERY'S PEANUT BUTTER GRANOLA (LESS SWEET VERSION)

Steps:

• Preheat oven to 325 degrees.
• Mix oats, coconut and almonds in a large bowl; set aside.
• Combine remaining ingredients in a saucepan. Stir over medium heat until sugar dissolves and ingredients are well mixed. Pour warm mixture over dry ingredients in stages, stirring well in between. Continue stirring until all dry ingredients are coated.
• Transfer granola to 2 greased cookie sheets (with raised edges) and spread evenly.
• Bake for 20-25 minutes (as needed), until deep golden brown, stirring every 8-10 minutes with a metal spatula. Be sure you keep an eye on it, as it can burn rather quickly if you turn your back!**.
• **Note: the original recipe lists baking time at 45-60 with stir intervals of 10 minutes however I suspect this is for a large commercial oven. If I'd followed these instructions my granola would be burnt to a crisp! In short, adjust baking time to your personal oven.
• Remove from oven and cool. Continue to stir and break up granola.
• When completely cooled, add the dried fruit and mix to combine. Serve with milk, over yogurt, or plain.