Peanut Butter and Jelly Granola

  • Breakfastpeanut butterRecipe
  • “It’s peanut butter jelly time! Peanut butter jelly time! Peanut butter jelly time! Peanut butter time!”
    Hey, stop laughing. This is serious business!

    Peanut butter and jelly sandwiches seem like one of those simple things that you grew up with that is totally no-fuss. But you know me, and I like to complicate simple. Just ask my husband.

    There are so many options when it comes to making a classic PB & J, it’s not even funny. Creamy or crunchy peanut butter. Grape or strawberry jelly. Crust on or off. Cut into triangles or down the middle. See? Serious business.

    So in order to please almost everyone, I went all out for this recipe. Instead of using just peanut butter, I used creamy peanut butter and salted peanuts. And instead of using just jelly to sweeten things up, I also threw in a bunch of yummy, chewy dried fruit. So it’s like you’re getting a double dose of each. And the cool thing about this recipe is that it’s totally customizable. For example, I grew up eating my PB& J’s with strawberry jelly, none of that grape junk for me. And it was an extra special treat if mom would buy raspberry jelly, mmmmm. But if you are a grape jam lover, you can swap it out no problem, just as long as you don’t tell me.

    And peanuts in granola? I know it sounds crazy, but don’t knock it till ya try it!

    Granola already smells good when it’s baking but the smell of the preserves cooking with that cinnamon, WOW! It smells like a wonderful fruit pie!

    Peanut Butter and Jelly Granola
    3 C rolled oats {old fashioned, not quick-cooking
    1 C TVP {textured vegetable protein}
    1/2 C flaxseed meal
    1 1/2 tsp cinnamon
    1 C salted peanuts, roughly chopped
    1/2 C creamy peanut butter
    1/4 C honey
    1/4 C + 2 T seedless raspberry preserves {or jelly of your choice, sugar free is fine}
    1 C dried fruit {I used dried strawberries and dried cherries}

    Preheat oven to 250˚ and line two baking sheets with parchment paper or non-stick foil. In a large bowl, mix together oats, TVP, flaxseed meal, cinnamon and chopped peanuts. Set aside. In a small bowl, melt the peanut butter and honey together in the microwave for 20 seconds, stir, heat for 20 more seconds. Pour over the oat mixture and stir to combine. Add the jelly and stir to combine.

    Pour onto prepared baking sheets. I mean seriously? Those chunks of peanuts coming out? Yeeesssss!

    Bake for 45 minutes, stirring every 15 minutes. 
    Remove from oven and cool completely. Mix in dried fruit. Store in air tight container.

    I thought this might be kind of strange when eaten with milk, but it’s actually really delicious that way. It would also be great as a parfait with some fruit or Greek yogurt.

    One more thing about this recipe that I adore is that I’ve completely taken out all the oil. That’s right, all oil was swapped for peanut butter. So by making this swap, there is less fat, added fiber and WAY more protein! I’ll take that swap any day.

    If you are looking for a more traditional version of a granola, you can’t miss my Cookin’ Cowgirl’s Favorite Granola recipe!

    • Alissa

      This looks absolutely delicious!

    • Megan Fiterature

      Um. Yum. Pinned. 😉