PBJ Granola, 8p [VG/V/DF/GF*]
Granola is one of my most favourite breakfasts to have on standby, usually slung in the bottom of an oven that already has something else going on in it, in order to utilise the hot air already swilling around in there to create something else, practically for free, from storecupboard ingredients. My Small Boy loves this with his milk warmed through and a few tiny marshmallows dotted in as a treat; a nod to the 1990s classic cereal Lucky Charms, but without all of the E numbers that send us both doolally. This also works sprinkled over ice cream, as a topping for a crumble or a trifle, or eaten from the jar with your hands.
Serves 8 from 8p each
2 tbsp light cooking oil, 3p (£3/3l, Sainsburys sunflower or vegetable oil)
4 tbsp peanut butter (or nut or seed butter of your choice), 17p (90p/340g, Sainsburys Basics)
4 tbsp strawberry or raspberry jam, 7p (40p/454g, Sainsburys Basics)
300g porridge oats, 36p (£1.20/1kg) – to make this recipe gluten free, simply use gluten free oats in place of these
First, preheat your oven to 160C.
Take two medium sized, microwave proof bowls. Pop the peanut butter in one and the jam in the other, and melt them both for 40 seconds on a high heat until liquid. Add a tablespoon of oil to each and stir.
Divide the oats in half and add to each bowl. Mix well to coat them with their respective mixtures.
Dollop the mixtures onto a baking tray, a teaspoon at a time, until the bowls are both empty. Pop the baking tray into the oven for 15-20 minutes. The jam may pool onto the tray and mix with the peanut butter – this is absolutely fine.
Remove from the oven when golden and jostle about with a spatula, palette knife or wooden spoon to stop it from sticking and setting as the jam cools. Allow to cool completely, then transfer to an airtight jar. Leave the lid off for a further hour just to be sure that no warm air will become trapped inside your jar, and then screw tight and shake gently to mix together.
The granola will keep for around 6 weeks if stored correctly, if it lasts that long in your house!
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Thanks for this recipe Jack. Never knewitwas so easy n cheap to make
This looks glorious. Do you think it would work without oil?
I can’t stop looking at the birdy print in the background! Is it wrapping/wall paper?
Thankies xxx
Thanks for this! I just gave it a go, tastes great! Word of caution though! don’t try and save on washing up by using parchment paper on the tray. the jam welds itself to it and wasn’t worth the hassle at ALL
Just had some for breakfast and it was class. 🙂
Though I couldn’t get many chunky bits (my favourite). I tried adding a bit more peanut butter, and then in a vain attempt towards the end a small amount got maple syrup thrown on top but still very limited chunky bits. Any tips?
Absolutely gorgeous…..but there’s no chance it’s going to last 6 weeks! Xx
I’m wondering, would it be ok to use some jam made from fruit and chia seeds ?!?!
I liked the mix of flavours in this, but I’m not really a granola person, preferring overnight oats, so I deconstructed it: In breakfast bowl, place I tbs oats, I tsp peanut butter, I tsp of -er- marmalade (didn’t have any jam), cover with water, leave to soak overnight. In the morning, stir it, microwave 2 mins, stirring half way through. Add a slosh of yoghurt and/or milk, (soya my choice) stir it again, give it another minute in microwave, check heat versus mouth, then tuck in. Absolutely yummy, thanks for the idea Jack! (NB it tastes good, but don’t look too closely at it, it’s not pretty! Tell small fry it’s smashed up brains, he’ll probably eat it then!)
This is a great recipe – I used honey instead of jam and it is delicious!
This is delicious! Made it yesterday, and already planning on getting another batch in the oven, thank you!