• Susie Csorsz Brown

Peanut Butter, Pretzel and Chocolate Chip Granola

Okay I admit it: I make breakfast every morning for the boys and hubby. I know that seems like a daunting undertaking but the freezer is your best friend when it comes to this sort of domestic task. That being said, don't think cold cereal isn't on the offering, too.


In order to involve the kids in what they are eating, I like to get them in the kitchen as often as possible to help make and bake. This recipe is a result of one of those kitchen sessions, synergy between current snacking favorite and a regular granola recipe.


A couple of notes: The easiest way to break-up the pretzels is to use your hands and break them as small as you like over the mixing bowl. That way you'll have large and small pieces, and contain any little pieces that might otherwise escape during the process.

Second note: This is the perfect place to use your scale to measure the peanut butter and honey. Just put your liquid measure or small saucepan right on your scale and scoop/pour right into the container. SO much easier for clean-up!


Peanut Butter, Pretzel and Chocolate Chip Granola


Yields: 10 cups

Peanut butter and pretzels ... in your granola!

Ingredients


4 1/2 cups old-fashioned rolled oats

1 cup pretzel rods, broken into smaller pieces and/or crushed

1 cup roasted almonds, coarsely chopped

1 teaspoon ground cinnamon

3/4 teaspoon sea salt or kosher salt

1 cup (260g) chunky peanut butter (regular or natural)

3/4 cup (230g) maple syrup or mild-flavored honey

2 tablespoons water


3/4 cups mini milk chocolate chips


Directions


1. Preheat the oven to 325ºF (165ºC.) Line a baking sheet with foil for easy clean-up, if you prefer; set, aside.

2. In a large bowl, mix together the oats, chopped almonds, pretzels, cinnamon, and salt.

3. In a small saucepan, warm the peanut butter, maple syrup or honey, and water over low heat, stirring constantly, just until the mixture is smooth. Don’t get the mixture too hot. You can also do this in a large microwave safe liquid measure, and use the microwave, heating 60 to 90 seconds. Keep an eye on it so it doesn't boil.

4. Scrape the peanut butter mixture into the dry ingredients and mix it in well with a rubber spatula.

5. Transfer the granola mixture to prepared baking sheet, and spread in an even layer. Toast the granola in the oven for 30 - 35 minutes, stirring a few times during baking, until the granola is a golden brown. (Be sure to stir from the edges, which tend to darken quicker than the center.) Remove from oven and let cool for 5 minutes. Sprinkle the mini chocolate chips, and then let cool completely. We store this in the freezer for a few weeks, as we eat it down.


Enjoy!

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