Hey guys, Happy Monday and Happy Thanksgiving week! Raise your hand if you’re in favor of three-day work weeks year-round 🙂 :raises hand high:
Any big Thanksgiving plans? Actually, any big Thanksgiving recipe plans? Share ’em if you’ve got ’em! I’m still trying to think of some interesting things to make, so I need some inspiration…
Complete change of subject, but, let’s talk peanut butter. I love it. I’m pretty sure I can’t go a day without it, actually. I’ve tried other nut butters out there — almond, cashew, even sunflower seed, but if you ask me, nothing compares to good old peanut butter.
Did you know November is National Peanut Butter Lovers’ Month? That’s right, a whole month dedicated to peanut butter. When the National Peanut Board asked if I’d like to do a guest blog post to celebrate the occasion, I jumped at the opportunity. I also told them they really should think about making every month national PB lovers’ month, but we’ll have to wait and see about that.
A guest blog post wouldn’t be anything without a recipe, right? So I baked a batch of maple spice peanut butter granola to share with all the peanut butter lovers out there. It’s perfect for this time of year — warm spices with a hint of maple flavor. And none of that granola flakes business, but lots of big granola chunks instead. I recommend it with yogurt or on top of oatmeal. Or just by the handful because let’s face it, a handful of granola is like lettuce during the holiday season… no calorie left behind.
[print_this]Maple Spice Peanut Butter Granola
Nutty, spiced crunchy granola subtly sweetened by maple syrup.
Makes about 2 1/4 cups
Prep time: 5 minutes
Cook time: 30 minutes
- 1 3/4 cups rolled oats
- 1 1/2 tablespoons chia seeds (optional)
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/3 cup smooth (or crunchy) peanut butter, melted
- 1/3 cup light maple syrup
- 1 teaspoon vanilla extract
Heat the oven to 325 degrees F.