It’s no surprise peanut butter is on our all-time list of favorite flavors: it’s rich, it’s salty, and it’s extremely versatile. (Try it on your oatmeal; trust us.) In fact, peanut butter can be used in just about any recipe for virtually every meal of the day.
Case in point is this Nutty Monkey Granola, crafted by Christine Yang of Garnerville. It’s so delicious, the Southern Peanut Growers named it the best “Breakfast or Brunch” recipe during its annual PB My Way Recipe Contest. (All contest participants were awarded with a year’s supply of the sticky stuff for their efforts.) Here’s how to make it at home:
Recipe courtesy of Christine Yang
2 cups old-fashioned oats
1 tsp baking powder
1/4 cup coconut flakes
1/3 cup chopped peanuts
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
3 Tbsp ground flax
2 Tbsp chia seeds
1 egg white
1/4 cup peanut butter
1/3 cup dried cranberries
1/4 cup chocolate chips
Heat the oven to 375°F and line a large baking sheet with parchment paper.
Combine the first 8 ingredients in a large mixing bowl.
Use a blender to combine the banana, egg white, and peanut butter until smooth. Pour the peanut butter mixture over the oat mixture and stir until incorporated. Pour the mixture in an even layer on the baking pan.
Bake until crisp (about 20-30 minutes), removing from the oven and stirring every 10 minutes to allow the granola to brown evenly and break up into smaller pieces. When the granola is golden and crisp, remove from the oven and stir in the cranberries and chocolate chips (chocolate chips should melt a little).
Allow to cool completely before storing in an air-tight container.