I think it gets a bad rap. I’m actually a big fan of peer pressure.
It doesn’t always involve doing something potentially dangerous or bad. Sometimes your friends just persuade you to do something different that turns out to be a great idea.
Like an impromptu road trip to suburban New Jersey. Sure, that doesn’t sounds particularly enticing, but when there’s home cooking, puppies, and sweatpants (NOT velour ones) at the end of that drive, it’s pretty hard to see a downside.
There are only so many times that I can read about sweet or savory crunchy, creative, and satisfying homemade granola before I feel a pull to my kitchen. All of the sudden, I’m reaching for the oats and getting down to it.
I’m chalking the urge to make my own granola up to food blogger peer pressure. It’s not that I’m anti-granola, it’s just that I’ve been in a natural muesli phase for a couple of years now. Not that that’s a real excuse.
Anyway, a peanut butter twist sealed the deal, and the result was a happy one.
A subtly sweet, nutty, crunchy granola made with natural sugars and organic oats hit all the marks. Thanks, peer pressure!
I feel a granola phase coming on…
- 1 cup of old fashioned rolled oats
- 1/2 cup unsweetened shredded coconut
- 1/2 cup wheat germ
- 2 tablespoons sunflower seeds
- 2 tablespoons pepitas
- 1/4 teaspoon cinnamon
- 1/2 cup peanut butter (I go for crunchy, but that’s a personal choice)
- 1/3 cup honey
- 1/2 cup dates
- 1 teaspoon water
Preheat oven to 150 C/300 F
Combine your oats, coconut, wheat germ, sunflower seeds , pepitas and sunflower seeds in a large bowl.
Place dates in a food processor with a teaspoon of water and puree until a paste forms.
Heat honey and peanut butter together in a medium saucepan over a low heat until just melted together. Remove from heat.
Pour oat mixture into the peanut butter and honey and stir until all the oats are coated.
Add date paste and mix until well combined.
Spread the mixture on a baking sheet.
Bake for 30-35 minutes, stirring every 5 minutes or so, until deep golden. It’s ok if the mixture is still a little sticky at the end of that time, it will dry out. Let granola cool on the baking tray.
Store in an air-tight container for up to a week.