RecipeStripper

Clean recipe · cooking.nytimes.com

Peanut Butter Protein Granola

Original recipe: cooking.nytimes.com

Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Ingredients

  1. ¾ cup/210 grams natural peanut butter, well stirred
  2. ¾ cup/255 grams mild honey
  3. ⅓ cup mild olive oil or neutral oil
  4. 3 large egg whites
  5. 1 tablespoon vanilla extract
  6. 1 ½ teaspoons kosher salt (such as Diamond Crystal)
  7. 4 cups/400 grams rolled oats
  8. 1 cup/170 grams roasted and salted peanuts, finely chopped
  9. 1 cup/160 grams hemp seeds

Instructions

  1. Step 1Heat oven to 325 degrees and line a large rimmed baking sheet with parchment paper.
  2. Step 2In a large bowl, whisk together the peanut butter, honey, oil, egg whites, vanilla and salt. Add the oats and peanuts and toss until well combined and evenly coated.
  3. Step 2In a large bowl, whisk together the peanut butter, honey, oil, egg whites, vanilla and salt. Add the oats and peanuts and toss until well combined and evenly coated.
  4. Step 3Spread the mixture evenly on the baking sheet and bake, stirring and then pressing down with the back of a large spoon to form clusters every 15 minutes, until the mixture is golden and toasted, 40 to 50 minutes.
  5. Step 3Spread the mixture evenly on the baking sheet and bake, stirring and then pressing down with the back of a large spoon to form clusters every 15 minutes, until the mixture is golden and toasted, 40 to 50 minutes.
  6. Step 4Remove the pan from the oven and sprinkle the hemp seeds over the top. Press them gently into the granola with the back of a spatula. Let the mixture cool completely on the baking sheet, about 45 minutes. Once cooled, break up the granola clusters and store in an airtight container at room temperature for up to 1 week.
  7. Step 4Remove the pan from the oven and sprinkle the hemp seeds over the top. Press them gently into the granola with the back of a spatula. Let the mixture cool completely on the baking sheet, about 45 minutes. Once cooled, break up the granola clusters and store in an airtight container at room temperature for up to 1 week.