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When I left college, 6 years ago, I had somehow avoided the freshman 15, but did not avoid the senior 20. I’m not sure if that’s officially a thing, but it surely was for me. Senior year had been filled with a lot of drinking and the subsequent eating out after drinking. Recently my husband and I went back to my old stomping grounds for a friend’s wedding. It was amazing to catch up with everyone, but even better to head to some of my favorite places my husband had never been. Especially Jeff’s Pizza, a staple of college years, with some of the best after drinking pizza. But now I’ve gotten off topic…
Iowa State University Wedding
Coming home after college I knew I needed to make a change. My mom had done Weight Watchers for a long time and had suggested I give it a try. I kept a manual journal with a points slider {I’m pretty sure the App didn’t exist at this time} and would track my points and eating this way. I really got into running that summer and saw the weight come off pretty easily.
Packaged granola was a go-to “healthy” breakfast and snack for me while on Weight Watchers, until their points system changed and started to take into account the amount of sugar in most foods. Soon my store bought granola that had only been 3-4 points was now 6-7. This was a huge disappointment for me because I really love all types of granola, from soft and chewy to crunchy clusters.
I’ve since gone off Weight Watchers and focused on more mindful eating
. But the thought of high sugar granola still gives me pause. So I decided to make my own granola. This is the soft and chewy type of granola that spreads out thick onto a cookie sheet and baked at a lower temperature and then cooled to harden slightly. I had a very hard time not eating it right as it came out of the oven.
It’s packed with so much peanut butter flavor and uses natural sweeteners to bind all of the ingredients together. It makes about a gallon sized bag of granola, but don’t be surprised if it’s gone by the end of the week. I use it to top this morning protein yogurt, or to eat straight out of the bag for a small sweet snack after dinner. It also makes for great gifts, if you’re willing to part with it after it comes out of the oven, that is.
How do you like to eat your granola? By the handful or tossed with fruit and yogurt? Let me know in the comments!
- 3 ½ cups old fashioned oats
- 3 Tbsp. PB2 (powdered peanut butter)
- 2 Tbsp. chia seeds
- 1 cup peanuts , chopped
- ½ cup honey
- ¼ cup maple syrup
- ¼ cup natural sugar
- ¼ cup water
- 1 tsp. vanilla
- ¼ tsp. salt
- 1 (16 oz) jar natural peanut butter
- 1/3 cup melted coconut oil
- ¼ cup liquid egg white , or 1 large egg white
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Preheat oven to 300°F.
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In a large bowl, stir together the oats, PB2, chia seeds and peanuts.
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In a small saucepan, heat the honey, maple syrup, natural sugar, water, vanilla and salt over medium heat, until sugar is dissolved.
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Add the peanut butter and stir until combined; allow to cool slightly.
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Stir in the coconut oil and egg white to the cooled peanut butter mixture and pour over the oat mixture.
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Stir until the oats are covered in the peanut butter mixture.
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Spread the granola out on a large baking sheet in an even layer.
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Bake for 30 minutes, rotating the pan halfway through.
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Place the baking sheet on a wire rack to cool.
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Break into pieces and store in an airtight container.
