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This peanut butter granola is for all my peanut butter lovers available! I think I know you pretty much by now, but inform me if I'm right when I say these exact things: You dig in to the peanut butter jar together with your finger or with a spoon whenever you can. You treat peanut butter just like a dessert as well as perhaps such as a goddess. You find yourself hoarding peanut butter jars within the cupboard so you never go out. Of course you're always picking up a jar whenever you go to the shop because you can crush a jar in weekly. You have to portion out your peanut butter occasionally because it's just so hard for you to resist. You're always willing to give a new peanut butter brand a try, due to the fact you're always around the quest to find the very best. Does this explain you? Because what I did so there was basically just describe myself. Confident if there is a number one lover from the peanut butter, it's me! Been on that PB video game since 1989. This beautiful bowl pictured above was sent to me by Hanselmann Pottery They're offering 10% any orders on their site now through Oct. 15th when you use the code ‘AMBITIOUSKITCHEN'. Obviously this peanut butter granola is among my favorite breakfast time treats to nosh about. It's modified from my buddy Andie ‘s fresh cookbook Eating in the centre The cookbook is certainly filled up with both indulgent and lightened up dishes which as you know, I'm extremely fond of. Anyway I'm sure by now many of you might have read Andie's beautiful memoir about her incredible 135 pound weight reduction. If you'd fulfill Andie in real life, you'd automatically acknowledge her kind soul and radiant personality. Andie created an incredible peanut butter granola recipe and I made just a couple small changes to my liking (adding chia seeds and vanilla). The effect is a crunchy, slightly sugary peanut butter granola full of oat clusters & chia seeds. Incidentally, I'm just a little behind on writing dishes from cookbooks this season, but guarantee to get back on track by posting a few of my favs. I ended up creating a beautiful raspberry banana greek yogurt parfait using the peanut butter granola. I liked it for an afternoon power treat after among my workouts, but additionally think it would be a delicious breakfast time on the go. Just coating and take to work! You can also pack the ingredients separately and assemble once you're prepared to eat. (Formula is also below!) Make sure you grab a copy of Andie's new cookbook Eating in the Middle here ! Also do not forget to drop by Hanselmann Pottery ! They are offering 10% purchases placed their site now through Oct. 15th when you use the code ‘AMBITIOUSKITCHEN'. Enjoy these parfaits! xo. Prep period: 10 mins Cook period: 15 mins Total time: 25 mins Ingredients 1/4 cup honey (use coconut hand syrup if vegan) 1 teaspoon vanilla extract 2 tablespoons chia seeds For the parfaits (if you want to make them!) 2 cups nonfat simple greek yogurt (siggi's is excellent because it's low sugars!) 2 tablespoons low sugars raspberry jam 1 large banana, sliced Optional: drizzle of honey Instructions Preheat oven to 325 degrees F. Line a medium cooking sheet with parchment paper. Put peanut butter, honey and vanilla extract to a little saucepan and place more than low heat; combine to mix and warmth until warm. Once warm and well mixed, transfer to some medium bowl. Fold in oats and chia seeds into the peanut butter mix until combined. Spread the oats for the prepared cooking sheet. Bake, stirring halfway to prevent burning, until golden brown, about 10-15 mins. Transfer the cooking sheet to some cable rack and allow granola awesome. The granola will appear soft, but will harden up once cool. Transfer to an airtight container or jar and store at room temperature for 3 weeks. For the parfaits, in each of 4 small mason jars or bowls, coating 1/4 cup of yogurt, 1/2 tablespoon of raspberry jam, 1/4 cup of granola, then another 1/4 cup of the yogurt. Best with another 1/4 glass of granola plus a few banana pieces and raspberries. Serve instantly or cover and refrigerate for up to 3 days. Serving for 1 parfait: 358 calories 11.1g fat 42.3g carb 6.5g fiber 26.6g sugar 19.7g

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