Thursday, September 20, 2007

power peanut butter pretzel granola

i've been a little into cereal 3 bowls-a-day's my crack..this granola has been a recent staple and is evolving over several's sweet and salty and sort of a mix between cereal and straight up granola. it's especially good with some sliced up bananas or yogurt or milk..i started making my own granola because most of them you find in stores are really high in sugar, oils and other extras. mine is fortified with good fats (flax & PB), protein (from peanut butter and nuts), fiber, and has no added sugar. all you sucralose haters can go ahead and toss in some cane....

power peanut butter pretzel granola

1/2 cup peanuts- rough chopped
4 tbsp. flax seeds
2 tbsp Splenda
1 tsp. Cinnamon
1 tsp. vanilla extract
1 tsp. salt (optional)
3 1/2 cups quaker old fashioned oats
4 tbsp Naturally More Peanut Butter
3/4 cup sugar free maple syrup
2 cups puffed corn (they sell this in plastic bags in the cheapo cereal section)
3/4 cup fiber one
1 1/2 tbsp brown sugar Splenda
2 oz. pretzels - crush 'em up a little

heat oven to 325 degrees. mix together oats, flax seeds, salt, peanuts, splenda, vanilla extract and cinnamon. Heat sugar free maple syrup and peanut butter in microwave for 30-45 seconds and stir together. pour over oat mixture but reserve a couple tablespoons for later. mix together and spread evenly over 2 baking/cookie sheets. bake for 15 minute. stir granola. bake for 15-20 more minutes until granola is crispy and just beginning to turn golden. shorten cooking time for chewy granola. mix together pretzels, fiber one, and puffed corn. pour remaining peanut butter/syrup mixture over. add to oven granola and turn off oven after 2 or 3 minutes. let granola sit in oven until it cools/dries. store in airtight containers and enjoy!

Nutritional Info (calculated on
2250 calories in entire recipe (yield= 9+ cups)
125 calories per half cup
nutritional info per half cup serving:
carbs 20.2 grams
fiber 4.2 grams
protein 6.2 grams
fat 4.3 grams
sugars 0.8 grams

a little about my cooking style: i basically take any recipe and think about how i can whole-grain-ify it, lower the sugar, increase omega-3s but lower other fats, eliminate trans fats and anything hydrogenated, or add fiber and taste (hot, spicy, sweet, sour, salty....i dig me some flavor)...other recent favorites have been mediterranean quinoa salad, curried mango quinoa salad, brown rice/turkey stuffed bell peppers, buffalo chicken salad, blue cheese balsamic portobello mushroom salad, turkey chili with fire roasted corn, thai salad rolls, mini egg white fritattas, and healthy french toast...i also have an affinity for sugar substitutes (i heart splenda) and i know this is my nutritional downfall, but i'll take it.

special thanks to taste tester james who helps me fine tune from batch to batch.