August marks the home stretch of summer and, for me, a headlong rush to squeeze in every flip-flop wearing, campfire s’mores roasting, U-pick berry farm visiting that I can pack in before Labor Day. Because even though the calendar says that summer lasts until late September, August is the month to make summer happen. And that means a fast, easy, delicious start to the day when I have visitors at Pinecone Meadow Farm.
Enter my peanut butter granola.
Simple and flavorful, the recipe lends itself to all sorts of variations. Here I embellish with roasted peanuts and pepitas, those little shelled pumpkin seeds. You can easily swap in chocolate chunks, cashews or sunflower seeds. Whatever strikes your fancy or is in the cupboard.
When I have visitors, this granola is the star of a little buffet on the kitchen counter, with plain yogurt and fresh fruit – blueberries, apricots and peaches at this time of year. Toppings like cinnamon and honey make my guests feel extra indulged. And with a carafe of coffee, breakfast is ready no matter what time everyone wakes up.
A small secret: even though this granola is typically for breakfast, it’s amazing as a crunchy topping to chocolate ice cream.
Peanut butter granola with pepitas
Makes about 3 cups
2 1/2 cups old-fashioned oatmeal
1/4 cup peanut butter
1/4 cup canola oil
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
1/2 cup roasted peanuts
1/4 cup pepitas
Turn oven on to 350 degrees F. Pour oatmeal into a 2-quart baking dish. Heat peanut butter, oil and honey for about a minute in the microwave, or in a small saucepan over medium heat until the peanut butter begins to melt. Whisk until mixed and pour over the oats. Sprinkle with salt and hot pepper flakes (if using) and stir to combine. Bake until golden, about 25 minutes, stirring every ten minutes or so. Remove from the oven and toss in peanuts and pepitas. Stir occasionally until cool to retain a loose structure. Store in the refrigerator for up to two weeks (if it lasts that long).
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