Sunbutter Crunch Granola
Continuing on with my goal to eat more breakfast in 2013, I came up with this quick recipe for gluten free and nut free granola crunch. This recipe has just 5 ingredients, requires hardly any work and best of all, can be made ahead and stored in an airtight container for when the need to crunch strikes you.
Personally I like to layer this crunch with non-fat Greek yogurt and berries in a sort of parfait. I mean, who doesn’t like eating dessert for breakfast? It feels indulgent when it is really not.
You can certainly eat this Sunbutter Crunch Granola in a bowl with the milk of your choice if you prefer to go the more typical breakfast route.
So far my 2013 is working out nicely; I am eating more breakfast, drinking less coffee and getting more exercise. In fact, if I really must go to the coffee shop, I ride my bike. I feel like the benefits outweigh the vice!
How’s your year going so far?
- ¼ cup creamy Sunbutter
- ¼ cup honey
- 2 teaspoons pure vanilla extract
- 2 cups certified gluten free rolled oats
- ½ teaspoon kosher salt
Preheat oven to 325 degrees. Spray a cookie sheet with gluten-free non-stick cooking spray.
Combine the Sunbutter and honey in a large, microwave-safe bowl. Microwave for 30 seconds or until the Sunbutter has melted. Stir in the vanilla, oats and salt. Make sure all the oats are coated with the Sunbutter mixture. Spread the mixture in an even layer on the prepared cookie sheet and bake for 20 minutes, stirring once or twice while baking. Let cool. Mixture will become crunchy as it cools.
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