Kitchen Sink Granola

Sunday 20 April 2014

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I love granola.  I have loved it since my hippy dippy days back in the early 1970's.  I loved granola way before it became cool and I have always enjoyed making my own!  I think home-made is always infinitely better than anything shop bought.

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I love cookies too and one of my favourite cookies has always been kitchen sink cookies . . . you know the kind I mean.   I don't think I've ever put my recipe on it, but basically they are a basic peanut butter oatmeal chocolate chip cookie that has all sorts in it . . . coconut, raisins, etc.  Pretty much everything but the kitchen sink, hence the name!

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Anyways, today I got to thinking . . . what if I made a granola that was based on my favourite kitchen sink cookies . . . one that was filled with all that I love about those cookies, but was still relatively low in fat and this is what I came up with.   The only fat in this is . . . . tada!  The Peanut Butter and with only 130g of it (1/2 cup) in the whole recipe, which makes a pretty decent six cups . . . that means there is only a fraction of fat per serving.  Win!

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And it's filled with lots of goodies like peanuts, sultanas . . . coconut.  Okay so perhaps the chocolate chips are a bit naughty . . . but you know . . .  all fun and no play . . .

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Can be dull and kind of boring, and this granola is definitely not that!  I think you're going to love this.  It's great!

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*Kitchen Sink Granola*
Makes about 6 cups
One of my favourite cookies is Kitchen Sink cookies, stogged full of peanut butter, rolled oats, raisins, peanuts, chocolate chips, and coconut.  I decided to create a breakfast granola based on the same idea.  This is not too sweet.  Just right and very delicious.   

300g old fashioned rolled oats (3 cups)
150g salted roasted peanuts, coarsely chopped (1 cup)
70g savory seed mixture (with sunflower seeds, pumpkin seeds, chia seeds, sesame seeds, etc.) 1/2 cup
40g flaked coconut (1/2 cup)
1 tsp ground cinnamon
1/2 tsp fine sea salt
130g smooth peanut butter (1/2 cup)
115 ml of pure maple syrup (1/2 cup)
60g light muscovado sugar (1/4 cup packed)
1 tsp vanilla
2 TBS water 

To finish:
225g of semi sweet chocolate chips (1 1/4 cups)
150g of sultana raisins (1 cup)
(You can use more. It's a matter of taste)
Preheat the oven to 165*C/325*F/ gas mark 3.   Lightly butter a large baking tray.   Set aside.

Mix the oat peanuts, seed mixture, flaked coconut, cinnamon and salt in a large bowl.  Place the peanut butter, maple syrup, sugar, vanilla and water into a small saucepan.   Cook over low heat, whisking constantly until the peanut butter is melted and the mixture is smooth.   Don't let it boil.  Remove it from the heat and pour it over the oat mixture.  Mix well together.   Spread it out in a single layer on the prepared baking sheet.   

Bake in the preheated oven for 30 minutes, stirring it from the edges every 10 minutes.  It should be golden brown when done.  Remove it from the oven and sprinkle 45g (1/4 cup) of chocolate chips over top.   When they soften lightly stir them in a bit.  Allow to cool completely and then stir in the remaining chocolate chips and raisins.   Store in a large airtight container at room temperature.  It will keep for several months, but I doubt that you hae it that long. It's really tasty!


  1. This looks delicious, Marie. I am afraid I'd eat too much of this as a snack and not have any for breakfast.

  2. haha, there is that temptation Carol!!


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