This peanut butter power granola just might be my favorite low carb granola recipe ever! It’s the perfect blend of nuttiness and peanut butter, with just a hint of cinnamon, making it oh so tasty!
1/2CupFinely Ground Almond Flour (Blue Diamond is my favorite)
1 TeaspoonCinnamon
1/2CupPeanut Butter (with no added sugar)
3Tablespoons Butter
1/4CupCold Water
Instructions
Preheat the oven to 300° Fahrenheit, and line a 13 x 9 baking sheet with parchment paper
Measure your peanut butter out and dump it into a microwavable measuring cup or bowl. (I prefer to use a microwaveable safe liquid measuring cup as the spout allows for easier pouring.) Next add your regular butter into your dish and microwave in thirty second increments then decreasing to fifteen second increments until both butters have melted. Stir the mixture together, and pour over your bowl of dry ingredients.
Measure your peanut butter out and dump it into a microwavable measuring cup or bowl. (I prefer to use a microwaveable safe liquid measuring cup as the spout allows for easier pouring.) Next add your regular butter into your dish and microwave in thirty second increments then decreasing to fifteen second increments until both butters have melted. Stir the mixture together, and pour over your bowl of dry ingredients.
Once everything has been coated with the peanut butter mixture pour 1/4 cup of cold water over the mixture. This will cause the granola to clump, and bind together.
Now that everything has been evenly mixed press and spread the mixture as evenly as possible onto your baking sheet lined with parchment paper
Bake for fifteen minutes. Stir your granola, then bake another fifteen minutes or until it has began to turn golden brown. You may have to stir it a third time and bake another 5 to 7 minutes. Once the granola has turned golden, remove from the oven, and let it cool completely.