Peanut Butter Granola

Ok, wow.  I realized yesterday that even though my blog is called “Granola Mommy,” I don’t have a single granola recipe posted.  Hmmm, probably has something to do with the fact that, until yesterday, I’d never actually made granola….

But now I have!  Two batches, actually.  The Toddler Taste-tester was quite impressed with both batches.  Turns out that it can be really easy, and it’s SOOO much healthier than store-bought stuff.

I found the original recipe here:

To give credit where it is due.  This was really good, but of course, few recipes pass through my kitchen unchanged.  So now I will tell you how I made the second batch.

  • 4 Tbs creamy peanut butter
  • 4 Tbs honey (local if you can get it)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla
  • 1.5 cups oats

Preheat the oven to 350 degrees.  Spray a cookie sheet with unflavored cooking spray (you don’t use the flavored stuff anyway, do you?).

Combine the peanut butter and honey in a bowl, then microwave for about 30 seconds.  Mix them together really well, then add the cinnamon and vanilla and mix again.  Now stir in the oats until they are all very well-coated with the mixture.  Spread them out on the cookie sheet and bake for about 8 minutes.  Let cool, and devour!  (Or you could try saving it in an airtight container, but good luck not eating it right away!)

This is a good base recipe that you could add all kinds of stuff to — chopped nuts, chopped dried fruit, shredded coconut…get crazy!  I plan to.  You could try maple syrup instead of honey (let me know if that works).  I think next time I am going to try drying it in the dehydrator instead of baking it and see how that goes.  If you guys come up with anything awesome to add to this, let me know!


Scratch Pancakes

Ok, I know it’s really easy to go to the store and buy pancake mix. But I read the ingredients and decided I would see how difficult it would be to do at home, from real food. Turns out, it isn’t hard at all.

  • 1 cup all-purpose flour (I used the unbleached kind)
  • 2 Tablespoons white sugar
  • 2 Tablespoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 2 Tablespoons oil (I used corn, but vegetable would work too)

Mix your dry ingredients together in a bowl. Mix the egg, milk, and oil together in a different bowl. Make a well in the center of the dry ingredients bowl and pour the wet stuff into that well. It’s going to overflow, so don’t worry. Now whisk everything together until it’s smooth, and you have pancake batter. (Not really much more complicated than “Pour our powder made out of weird stuff into bowl, add milk (or water, or oil),” and *I* think worth an extra few minutes)

Heat over medium heat a lightly oiled pan. I do mean lightly. The first batch of pancakes I did didn’t turn out nearly as well as the second or third, because my pan had too much oil in it. Honestly, you might be better off just using a generous amount of cooking spray.

I like small pancakes (I will post a picture soon of my pancakes) — about the circumference of a baseball. So I used a slightly large regular spoon to drop my batter on the pan. This will produce about 12 baseball sized pancakes. If you want fewer, bigger pancakes, you can used a 1/4 cup measure — it’s what the recipe actually called for.

Anyway, put your batter in the pan, let it sit until it is firm enough on the bottom that you won’t break it by flipping, and flip. Let cook, and I usually flip mine a couple of times to keep the browning even on both sides. Then I poke it with a toothpick to make sure it’s done in the middle, too.

YOU know what to do after that! Butter and syrup! (next on my list — figure out how to make my own syrup)