When I was in college, I ate a peanut butter and jelly sandwich for lunch almost everyday. I was a peanut butter and jelly connoisseur.
I had perfected the peanut butter to jelly ratio. I preferred smoothy peanut butter and jam with pieces of soft, macerated fruit.
I used a substantial bread with lots of fiber. I liked a hearty bread that could hold up to the copious amounts of jam and peanut butter I smothered on my sandwiches.
When I was feeling fancy, I would grill my peanut butter and jelly sandwiches. The jam and peanut butter would become gooey and warm.
I still enjoy the occasional peanut butter and jelly sandwich, but I am no longer willing to eat the same food for months on end.
I have recently been trying to spice of my breakfast foods. Granola is great because you can make a big batch because it has a long shelf life.
The original recipe came from Mark Bitterman. I added cocoa powder and peanut butter.
The ingredients are 3 cups rolled oats, 1 cup cashews, 1/4 cup peanut butter, 1/4 cup cocoa powder, 1/3 cup honey, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1 cup dried berry blend. The dried berry blend I used had raisins, cherries, cranberries, and blueberries.
I combined the oats, cashews, salt, cinnamon, and cocoa powder.
In another container, I combined the peanut butter and honey.
I poured this over the oat mixture and stirred until the oats were coated.
I baked this in a thin layer at 350 degrees for 30 minutes. I stirred every ten minutes.
After removing the granola from the oven, I added the dried berries and stirred. I let the granola cool until room temperature.
I stored the granola at room temperature in an airtight container.
I ate this granola with milk, fruit, and greek yogurt. It would be great as a topping to frozen yogurt too.
The texture was perfect. There were gobs and finer bits of crunchy oats.
I added more dried fruit than directed, and I'm glad I did. They added softness and sweetness.
The peanut butter taste was too subtle. It might have been because the cocoa overpowered it. Overall, it wasn't sweet, but I ate it with fresh fruit so it didn't need to be sweet.
When I removed it from the oven it smelled burnt. It didn't taste burnt, but I would bake it at a lower temperature.
It was good. It wasn't the best granola I have ever eaten or made, but it was a solid recipe nonetheless.