It’s a classic combo for a reason! This Peanut Butter and Jelly Granola makes a hearty, healthy breakfast that will make you feel like a kid again! Plus an awesome giveaway at the bottom of the post that will make all your Brunch Week dreams come true.
Hey again everybody! Brunch week is in full swing!
“Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year! Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone!”
The other day I shared a sweet dessert that could also double as a thoughtful gift for mom or grandma, and today I’m sharing an easy recipe that you can make the night before and serve to mom next morning. A bowl of this, along with some fresh berries and milk or Greek yogurt, is sure to start her day off right!
Making homemade granola is so simple it will make you question why you ever bought the boxed stuff. Just throw a bunch of stuff into a bowl, mix it up, and bake it! That’s about all there is to it, really. And it’s super adaptable. You can use different kinds of nuts or fruits, or even add in a handful of chia or hemp seeds to really bump up the nutrition.
I used oats from Bob’s Red Mill! They’re gluten-free so that makes this breakfast even healthier 😉
Peanut Butter and Jelly Granola
It's a classic combo for a reason! This Peanut Butter and Jelly Granola makes a hearty, healthy breakfast that will make you feel like a kid again!
- 3 cups oats
- 3/4 cups roasted, unsalted peanuts
- 1/3 cup light brown sugar
- 1/3 cup peanut butter (I used no salt or sugar added)
- 1/4 cup unsalted butter, melted
- 2 egg whites
- 2 tablespoons honey
- 1/2 teaspoon kosher salt
- 3/4 cups dried fruit such as raisins or cranberries
- Preheat the oven to 300 degrees F. Place the oats and peanuts in a large bowl and set aside.
- Place the brown sugar, peanut butter, melted butter, egg whites, honey, and salt in a large liquid measure and whisk to combine. Pour the liquid over the oats and peanuts, and toss to combine.
- Transfer the granola to a large baking sheet lined with a silicone mat. Spread the mixture in a thin, even layer, leaving an open space in the center. Bake for 40 minutes. Cool completely on the baking sheet. Break the granola into large clusters, and add the dried fruit.
|Amount Per Serving||As Served|
|Calories 4027kcal Calories from fat 1593|
|% Daily Value|
|Total Fat 177g||272%|
|Saturated Fat 51g||255%|
|Dietary Fiber 67g||268%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
It ended up tasting a lot like a peanut butter cookie, but that bright, sweet contrast from the dried berries really added something special. I could go on and on, but I think it would be better if I just got right to the giveaway!
The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Twelve winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.
Come see what today’s #BrunchWeek Bloggers are creating!
BrunchWeek Breads, Grains and Pastries:
60 Minute Cinnamon Rolls from Love and Confections.
Chocolate and Walnut Challah from The Little Ferraro Kitchen.
Braided Ham and Cheddar Bread from Sarcastic Cooking.
Pear Oatmeal Crème Brûlée from The Spiffy Cookie.
Tattie Scones with Cheddar and Chives from The Redhead Baker.
Chocolate Chip Flaxseed Waffles from Hip Foodie Mom.
Chile Relleno Quiche from Cooking in Stilettos.
Double Chocolate Sweet Rolls from It Bakes Me Happy.
Sour Cream Streusel Coffee Cake from That Skinny Chick Can Bake.
Peanut Butter & Jelly Granola from Baking a Moment.
BrunchWeek Main Dishes:
Harissa Chorizo Hash from greens & chocolate.
Smoked Salmon Canapes with Whipped Chive Cream Cheese from The Suburban Soapbox.
BrunchWeek Fruits, Vegetables and Sides:
Kinpura Gobo from Culinary Adventures with Camilla.
Tropical Fruit Salad with Vanilla and Lime from Healthy Delicious.
Beet and Heirloom Carrot Rosti with Creme Fraiche and Caviar from Jane’s Adventures in Dinner.
Carrot Salad from My Catholic Kitchen.
I’ll be back again on Friday morning with a really fun drink recipe the whole family can enjoy, so stay tuned!
Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.