The copier is full of peanut butter?

That’s weird…it usually jams.

Happy New Year’s Eve!

With the holidays behind us, and the delicious cookies finally put to rest (sort of), I have been ready to reset and get back to normal food.

This holiday season, I have had the most intense craving for peanut butter cookies I have ever experienced. It’s ridiculous. I mean, yes, peanut butter cookies are wonderful things, especially when topped with a Hersey’s kiss, or when stuffed with homemade jelly…or when simply baked…but honestly, this is getting ridiculous.

So much sugar and fat. That’s why they taste so good.  Duh. But no matter.

To combat the intensity of my craving, I decided to make an updated granola–a peanut butter cookie flavored granola.

Only minus a lot of the sugar and extra fat, and plus oats. Mmmm. g4

It’s toasty, crunchy, and has that perfect peanut butter flavor that I have been wanting from a cookie, without all the of guilt associated with eating 7 cookies in a row. What? Ok, it’s like 4 cookies in a row, but we all have weak moments.

Peanut Butter Cookie Granola

5 cups old-fashioned oats
1 1/4 c peanut butter
1/3 c honey
1 tsp. vanilla extract


  1. Preheat oven to 275 degrees F.
  2. Place oats in a large bowl.
  3. Combine peanut butter and honey in a liquid measuring cup. Heat in the microwave for about 45 seconds, until the peanut butter starts to melt.
  4. Whisk peanut butter and honey to blend. Add in vanilla and whisk to combine.
  5. Pour the peanut butter mixture over the oats and stir until well coated.g5
  6. Spread granola in an even layer on a rimmed baking sheet. Bake for 20 minutes, stir, and then bake 10-15 minutes more until granola becomes light golden brown.g6
  7. Let cool completely on baking sheet. The granola crisps as it cools.
  8. The granola will keep in an airtight container for up to two weeks.
  9. Serve with milk, yogurt, or straight up. g2

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