3 cups old-fashioned rolled oats (look for gluten-free oats for a gluten-free granola)
½ cup raw pumpkin seeds (pepitas)
½ cup raw hulled sunflower seeds
1 teaspoon ground cinnamon
¼ teaspoon fine grain sea salt
½ cup unsalted, unsweetened peanut butter*, creamy or crunchy, preferably organic
⅓ cup 100% pure maple syrup, Grade A or Grade B
¼ cup brown rice syrup (or honey)
1 teaspoon pure vanilla extract
1 cup roasted and salted peanuts, preferably organic
1 cup pitted chopped dates (about 8 dates) or other dried, unsulphured fruit
Instructions
Preheat oven to 350 degrees. (If your oven runs hot, preheat to 325 degrees.) Line a rimmed baking sheet or cookie sheet with unbleached parchment paper.
In a large bowl stir together the oats, seeds, cinnamon and salt.
In a small saucepan combine the peanut butter, maple syrup, brown rice syrup and vanilla and heat over low, whisking to combine well. It is really important to mix the peanut butter and syrups so that everything is well blended, otherwise the syrups may burn. Add the peanut butter and syrup mixture to the bowl with the oats and stir to coat well.
Transfer the oat mixture to the prepared pan. Bake for 25-35 minutes (ovens vary), stirring occasionally until golden brown. The mixture will not be crunchy yet. Add the peanuts and dates to the pan and allow to cool. Transfer granola to an airtight container and store at room temperature or freeze.
Notes
*You can also use almond butter.
Recipe by Pamela Salzman at https://pamelasalzman.com/peanut-butter-granola-recipe/